Magazine

When I was young my dad and mum used to take me to the Fremantle Sardine Festival in January. From a young age I loved food, especially seafood, so every summer holidays I loved going up and getting to try all the different ways sardines were cooked by the local Italian fisherman - unfortunately it is not anymore.

As the summer heat comes to an end and we are harvesting the last of our tomatoes, I have decided to make this dish which was sent to me by Matt Wilkinson specifically made to be paired with our Honey Bones. I have been waiting to make this dish for a while, as traditionally Sardines are harvested in the warmer months and our tomatoes were planted quite late - so it has taken a while.

Recently we had an amazing time at Patio Bar where we took over the bar with another amazing boutique wine Something Wines. It was our first bar take over and event for our wine. The audience were wanting natural wine...

POP UP WINE CHEESE VINYL

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Summer Pickling Recipe; Dill Cucumber, Green Tea and Vine Leaves

Long Weekend Dinner with Lovers - The Prussian Matched with Chicken, Fig, Blue Cheese and Walnuts.