Julie with Painted Lady bean seeds
In: Seeds are free
Gallery - Food
Some of our glorious photographs of luscious food.
Spice crusted barbecued prawns with lemon garlic yoghurt
Jared Fowler
Spice crusted prawns
Braised fennel: using among other ingredients, butter, olive oil, bay leaves and garlic, along with aromatic fennel.
John Downs - Styling: Julie Ray
Braised fennel
Preparing beef and asparagus involtini (a dish that is rolled or stuffed) with red capsicums and braised fennel.
John Downs - Styling: Julie Ray
Preparing involtini
Julie Ray pours tea to go with chargrilled asparagus with baked spinach and eggs.
John Downs - Styling: Julie Ray
Pouring tea
Phil Dudman dips some luscious asparagus into his baked spinach and eggs. It makes a scrumptious breakfast or brunch.
John Downs - Styling: Julie Ray
Dipping asparagus
Asparagus and beef involtini with heirloom cherry tomatoes on the side adding colour and flavour. See Recipes page for the full recipe and ingredients.
John Downs - Styling: Julie Ray
Asparagus and beef involtini
Peach meringue stack with peach syrup ready to be poured. Recipe by Julie Ray makes use of fresh peaches when in season.
John Downs - Styling: Julie Ray
Peach meringue stack
Freshly picked frilly lettuces and peaches are a wonderful summer treat and go well in a wide range of salads and dishes.
John Downs - Styling: Julie Ray
Peaches and lettuce
Moroccan stuffed turkey breast with pickled peaches makes a fantastic summer dish but can be adapted with other in-season produce.
John Downs - Styling: Julie Ray
Morrocan stuffed turkey breast
Witlof garden salad: a yummy combination of lettuce, witlof leaves, cucumber, radishes and walnuts, with a simple dressing.
John Downs - Styling: Julie Ray
Witlof salad
A festive feast of stuffed turkey breast, witlof salad, peach meringue stack and pickled peaches (in jar).
John Downs - Styling: Julie Ray
Festive feast
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Step on a board instead of the soil when it's very wet.
In: Wet soils
In: Herbs for spring
