Vicki Younger's Blog

There's nothing quite like fresh, home grown parsnips.

Of the six chickens hatched in January, five turned out to be roosters and that can only mean one thing...

You don't need to use non-stick cake tins to obtain a non-stick surface. Here's how you can do it yourself.

Gado gado makes a fantastic and easy meal to serve at any time of year. And it's loaded with goodies - a multitude of vegetables and salad items.

I've been trying to perfect bread baking for more years than I care to remember.

than with a bowl of pea and ham soup?

Our friend Anne brought a very large apple down to us recently.

A recent overnight camping trip found some local wildlife for us.

Bega doesn't offer much in the way of cookware, so I capitalised on our visit to Griffith to buy some new cake pans. Best of all, they aren't covered in a non stick coating of any kind.

We were lucky enough to be taken on a guided tour through the winery at De Bortoli Wines.

Easter was a time for cooking in my kitchen.

I've been wanting a Middle Eastern cook book for a long time now and I've been dithering over which one to buy.

What an exciting time in Australia for foodies with a seemingly endless array of gorgeous food books to devour. Today marks the release of Tree to Table - Cooking with Australian Olive Oil, beautifully written by Patrice Newell.

If you're like me, and you like to drink your tea from a mug (fine bone china, of course!), you'll need to find a use for the teacups and saucers that come with your dinner set.

Some weeks I struggle to find inspirational meals to cook. This was not one of those weeks.

More than a book cover, it's truly a work of art. I'm talking about the much awaited new book from Maggie Beer.

You can call me old fashioned but there are some traditional things I love. Dinner sets for example.

For months we've been wanting to raise chickens and now it finally looks like it might be happening.

Do you get sick of eating the same thing in summer, especially when the whole family are likely to be around for lunch?

I've toyed around with different dressings and sauces for octopus salad for a few years now but this one is the clear winner.

We love to eat good food and one of the things I'm pedantic about is not using processed, mass produced ingredients.

I remember eating rissoles often as a child and while I didn't detest them, there wasn't much I liked about them either. They just tasted... well... boring.

Over the weekend I managed to complete many tasks despite an earlier promise to have some time off.

This dessert wins on all counts; it can be made ahead of time, it's astonishingly easy and it will bring a ridiculous amount of praise.

Last night I cooked some chicken meatballs and admittedly, the chicken used in the dinner wasn't from our garden but most of the rest of the ingredients were.

Yesterday I made an orange syrup cake to serve for supper last night.

For a few months now, since we reinstalled our old gas stove, it's been extremely difficult to bake cakes without burning them. The mystery is now solved.

Banana cake isn't just banana cake. Some are average and some are memorable. This is one of the memorable ones.

Well this is July and our limes are in full force, so I need to be inventive about ways to use them.

Bucket after bucket and basket after basket has been picked, and they still keep coming.

There are a zillion things to do with leftover pumpkin but most don't taste this good.

I had a brainwave to make some rhubarb crumble tonight with one major problem.

Our lime tree is producing so many limes right now, it's hard to know what to do with them. Fortunately, a solution is at hand.

It's June and still no frosty nights.

On the last day of autumn, it's perfect timing for a new recipe using dates and our own oranges which are finally starting to sweeten.