Full Description
Kate McGhie is a farmer's daughter, born into seven generations of a family who worked and respected the land. Their farm in rural Victoria produced everything they ate. There were dairy and beef cattle, sheep and goats; the vegetable garden was huge; and the potato patch filled two acres with five different varieties. The orchard was shared: the lower third for possums, the top third for birds and the middle section for Kate's family - everyone was happy.In this book - with over 120 recipes and stories from her family's farm - Kate McGhie writes with wit and warmth as she explores the foundations and flavours of Australian country cooking, drawing on tradition to present classic, tried and true dishes as well as contemporary interpretations for today's table.Chapters include salads; soups and starters; vegetables; meat, poultry and fish; fruit; baking; preserving; and cooking for Christmas.
Contents
Some sample chapters/sections could include (still a work in progress)Introduction Egg whites, sugar and a little magic [discovering the magic of cooking as a child] Cooking from scratch [cooking with seasonal home produce] Baking day Sunday roast The vicar.s table [morning/afternoon tea served to the local religious] Harvest [feeding the farmhands] A bush wedding Judging the country cake show Tools of the trade [equipment]..
