ANCESTRAL FOOD. HERBAL WISDOM. MAGICAL COOKERY. SEASONAL CELEBRATION.
From quince, medlar to barberry, I love to forage for the odd fruits which abound this time of year. The following recipe for this intensely moist almost pudding-like bundt, however, is filled with two fruits I’ve not cooked much with before. It’s adapted from the Chocolate Cherry Samhain Bundt I just posted on Gather Patreon […]
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Note: I know I promised a recipe from the Gather Victoria E-Cookery book (it’s coming!) but I thought I would share this Patreon post from last year first. I think it’s perfect for celebrating the seasonal medicine and magic of the Autumn Equinox. I love creating seasonal Tea Wreaths woven with herbs and wild botanicals […]
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The Strawberry Tree (Arbutus unedo) is an ornamental shrub that grows all over the PNW but its abundant, plush, juicy fruits just end up littering sidewalks. Seems no one remembers we’ve been eating these succulent fruits for thousands of years! Right now in the PNW the fruits are bright red & ripe with a mild, […]
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“A soule cake, a soule cake, Have mercy on all Christen soules for a soule-cake.” John Aubrey, 17th century I’ve been researching old world recipes in search of Halloween food inspiration, and these sweet little barmbrack “soul cakes” are the result. And while we may think of all things pumpkin when it comes to Halloween, originally […]
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One of my favourite herbs is the peppery hot wild mustard and I think it’s peppy flavour pairs perfectly with savoury potatoes and melted cheese – as in this Wild Mustard Tart. The fact that I dribbled the sweet sagey warmth of coastal mugwort infused honey (recipe here) over the top makes it just plain irresistible. […]
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A Bunyol is a Spanish sugared fritter, so these are Staghorn Sumac Sugar Bunyols. Imagine a warm doughnut (without the hole) rolled in a silky lemony tasting icing sugar and you’ve got the idea. A bunyol (or buñuelo) is a small yeasty bun traditionally enjoyed in Spain on All Saints Day (Nov.1st) which is dedicated to the memory of the […]
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“O night, faithful friend of mysteries; and you, golden stars and moon, who follow the fiery star of day; and you, Hecate, goddess with threefold head, you know my designs and come to strengthen my spells and magic arts; and you, earth, who offer your potent herbs to magic; and airs, winds, mountains, streams, and […]
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This moist, dense and gooey Sticky Toffee Acorn Cake was made from acorns harvested from my neighbourhood. And despite the nearly full day it took to create (from harvesting, shelling, leaching, roasting and grinding – to the actual baking) it was well worth the effort! It took first prize in a most wonderful old-fashioned community […]
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With the summer heat receding, I’m so happy the sunny bright heads of dandelion flowers are on their way back! This means I’ll be making more Dandelion Gnocchi, a delightful dinner for the coming cooler evenings. Filled with golden blossoms, slathered in a garlic cream sauce, fluffy, puffy and satiating, Dandelion Blossom Gnocchi is one […]
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Thick and robustly tangy, my all-time favourite condiment is good old fashioned “Haws Ketchup”. Made from the bright crimson berries of the Hawthorn tree (which you can find a stone’s throw away from wherever you stand in Victoria) it compliments roasted meats, scrambled eggs and a big basket of steaming homemade fries equally. A mainstay […]
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Tis the season for harvesting that super nutritious and medicinal powerhouse—dandelion root! According to herbalist Susun Weed, dandelion roots are best harvested in late fall when they are sweetest and highest in medicinal potency. And while they’re mostly used in tinctures and teas for their many amazing health benefits, my favourite seasonal way to enjoy […]
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Every year I fall for a particular plant and start to use it in practically everything. This year I’ve been bewitched by the deep smoky, earthy and sagey flavour of Suksdorf sagewort or coastal mugwort. Of all the mugworts I know, our native suksdorf sagewort has to be one of the most deliciously aromatic -and […]
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