Edible violet and borage flowers, and marigold petals.
In: Edible flowers
Some of our glorious photographs of luscious food.
Spice crusted barbecued prawns with lemon garlic yoghurt
Braised fennel: using among other ingredients, butter, olive oil, bay leaves and garlic, along with aromatic fennel.
Preparing beef and asparagus involtini (a dish that is rolled or stuffed) with red capsicums and braised fennel.
Julie Ray pours tea to go with chargrilled asparagus with baked spinach and eggs.
Phil Dudman dips some luscious asparagus into his baked spinach and eggs. It makes a scrumptious breakfast or brunch.
Asparagus and beef involtini with heirloom cherry tomatoes on the side adding colour and flavour. See Recipes page for the full recipe and ingredients.
Peach meringue stack with peach syrup ready to be poured. Recipe by Julie Ray makes use of fresh peaches when in season.
Freshly picked frilly lettuces and peaches are a wonderful summer treat and go well in a wide range of salads and dishes.
Moroccan stuffed turkey breast with pickled peaches makes a fantastic summer dish but can be adapted with other in-season produce.
Witlof garden salad: a yummy combination of lettuce, witlof leaves, cucumber, radishes and walnuts, with a simple dressing.
A festive feast of stuffed turkey breast, witlof salad, peach meringue stack and pickled peaches (in jar).