Trick or Treat
15 Oct 2013
The nights are getting cool again and the tan is fading fast. Time to blow the dust off those winter recipe books and get down to some serious cooking.
No more barbecue sauce, no more frilly little salads and marinaded chicken skewers, no more singed eyebrows and smoke teared eyes. No more!
Its time for the big flavours…..
Time for short ribs and ox cheek.
Time for venison and sticky, slow cooked lamb shanks.
Time to roast and braise and slow cook our way through the cold months.
Autumn is upon us and winter is coming.
