It’s hard to believe that almost 12 months has passed since my first Melbourne Food and Wine Festival in conjunction with the hard-working volunteers of the Mornington Railway. It’s a day that my team and I will never forget. We prepped the venue the day before the event in perfect warm conditions but the weather

Sunday lunch has always been one of my favourite meals. It’s the perfect time to reconnect with friends and family and share my passion for Mornington Peninsula produce. I’m always looking for ways to spread the word about the benefits of sustainable eating and what better way to do that than over a relaxed lunch?

It’s cold, wet and wintry – definitely crumble weather! When I’m making a crumble I can never go past rhubarb. I love the tartness of rhubarb and it pairs beautifully with other fruits and berries. My favourite combination is rhubarb and raspberry. I go to Sunny Ridge Strawberry Farm in Main Ridge for my berries

It’s really interesting to see how we’ve come full circle with the cuts of meat we use. Cheaper cuts that were once shunned for special occasions are now sought after as we return to old school cooking techniques. Braising and slow roasting is well and truly back in favour and home cooks are asking their

We were lucky to have a beautiful sunny afternoon so could serve the canapés on the platform at Moorooduc station before boarding the train. Once on board our guests enjoyed bento boxes filled with more truffle treats including three cheese and black truffle tart, truffled liver parfait, a truffled mac and cheese croquette and some

We all love a Farmer’s Market. But have any of you tried a food swap? I think it might be my new favourite way to source fantastic, fresh produce grown right here on the Mornington Peninsula. I went to one the other day in Pearcedale and came home with the most amazing ingredients including dehydrated

I’m thrilled to announce that my new 100 mile foodie cooking school is almost complete with the finishing touches to be added over the coming weeks. Over the next week, we have meetings with kitchen design and plasterer, the internal frame will be completed while window and door designs will be ordered. I’m hoping to

When it comes to pinot noir we’re certainly spoilt for choice on the Mornington Peninsula. It’s one of my favourite wines to drink, and to cook with! I especially like combining it with my favourite autumn fruit – pears. These Spiced Pinot Pears are easy to make and are decadent enough to be served simply

You probably all know by now how much I love to collaborate! This autumn I have been working with one of my favourite Mornington Peninsula producers Sally Matt (pictured, right, with me) on a series of special lunches. Sally and her husband Eddie run Hillock Downs where they breed and raise the most spectacular beef.

Poached pears take me to my happy place. My love affair with the autumnal fruit began when I was pregnant with my son, Hamish. I craved tinned fruit in natural juice, especially pears. I remember thinking it was such a funny thing to want, but at least it was healthy! Hamish is well and truly

I’m delighted to announce my latest event after our highly successful Melbourne Food and Wine Festival event. I’ll be hosting the first ever running of the Mornington Peninsula Winter Wine and Truffle Train, running from Moorooduc Station on Saturday, June 9 as part of the Queen’s Birthday long weekend and the 2018 Truffle Melbourne Festival.

On Thursday, March 8, I celebrated women working in food, wine and agriculture with a special International Women’s Day lunch created solely from Peninsula produce. The lunch was a chance to support and encourage women working in fields still dominated by men. The event was hosted by Rye beef farmer Sally Matt at Hillock Downs

I am not sure about you, but as a gardener and as some one who enjoys preserving the harvest, I always find myself with too much. I always find myself giving multiple jars of jam away or passing off whole buckets of broad beans to family and friends because there is no way I will

The Christmas market has been rescheduled to the 15th of December. Due to an unfortunately timed once in a decade ‘rain event’ on the previously scheduled date, we rescheduled the event. However not to worry! This rescheduled date gives both 100 mile foodie and the vendors more time to perfect, finesse and improve the products

A collaboration between 100 mile foodie & The Long Table in Red Hill has seen some wonderful classes created and one of the most exciting is the “Spring Harvest” with Head Chef/Owner of The Long Table Andrew Doughton. Fresh, local and seasonal is the ethos and The Long Table and this “Spring Harvest” lunch will

Christmas in July Event. 100 mile foodie will launch our Regional Seasonal lunches When: Saturday 22nd July Where: 100 mile foodie Kitchen-garden 24 Chesterfield road Somerville, Victoria Time: 1-4pm Includes: A three course regional, seasonal lunch of Christmas fare incorporating the very best local farmers and producers have to offer, and of course our kitchen-garden

One of the most exciting things about my culinary adventure, like every adventure to a far away land is always the street food and Japan was no exception. Most street food vendors, known as yatai in Japanese, follow an event circuit around Japan. While yatai can be found independently of events, its somewhat rare. Many

I’m on a culinary adventure to Tokyo and Kyoto to find out the secrets of Japanese cuisine and why the Japanese are so healthy. The first thing that comes to mind when you mention Tokyo & food is the Tsukiji Fish market (築地市場, Tsukiji Shijō). It is the largest fish market in the world handling

The apple crates are looking amazing, all finished full of seedlings ready to grow all that amazing fresh veg & edible flowers!To get it to this stage there has been lots of people who are working hard apart from us! Here is Jasmine she is the newest recruit at 100 mile foodie, there’s no flys

Exciting times at “100 mile foodie kitchen garden” as we watch the dream roll out week after week. Kate our Amazing gardener extraordinaire has transformed a underutilised area of our block to an amazing productive soon to be fresh food-producing zone which will  service our cooking school, local chefs tailored orders and of course our families

Everyone’s favourite is definitely the Matcha Raspberry! I think it’s the colour first they look very cool with their bright green coating but when you bite into them Wow what a flavour hit! The first taste sensation to hit your lips is the bitterness of the matcha then you hit the smooth cacao/maple syrup/date richness

Saturday 11th March 2017 was a wonderful warm March day perfect for the annual Red Hill show at the Red Hill showgrounds. For those who visited the cooking stage at 11am thank you, it was wonderful to have you there & as promised here are the recipes of the two things I demonstrated. Chocolate Avocado

Hi my business 100 mile foodie is a local Somerville catering & gourmet product range of preserves business which is also building a Kitchen Garden & Cooking School. Each day I am home I will put out a blackboard of what I have for sale from my garden which is grown chemical free & picked

Hi, I don’t know about you but when 3pm rolls in I can hear my stomach gurgling for something savoury, crunchie, delicious & satisfying, so like all good healthy eating plans I have done some meal prep for the week of afternoon teas. Using some beautiful ingredients from our kitchen garden, Peninsula Fresh Organics &

Sunday 26th February, this coming Sunday is 100 mile foodies’ first Farmers’ market!! We will be at Mt Eliza Farners’ market in Mt Eliza Way Mt Eliza from 9am – 1pm pop in & say hi. We will have cordial, pastes, preserves & tea all using Mornington Peninsula sourced fresh ingredients.