As David Bowie said, Oh! You pretty things.
And there are plenty of them in the garden at the moment — violas, marigolds, nasturtiums, bush thyme flowers and Geraldton wax. How amazing is it to have these beauties growing in my garden, as well as the Golf Club garden, so I can add a little bit of spring to the plates?
It’s almost overwhelming trying to put into context the amount of food I ate during the four weeks I was travelling through Ireland and Wales. There were so many fantastic things, eaten with so much curiosity. Some were incredible meals, some were breakfasts, some were things I’d wanted to try for years, and some were as simple as a packet of crisps with a Guinness.
And I think that’s what I loved most.
Food doesn’t have to be fancy to be memorable.
When I booked my trip back to Ireland, there was one place I knew I had to visit.
About five years ago, I bought JP McMahon's *The Irish Cookbook* on the road while I was moving back from Far North Queensland. It wasn't just another cookbook to add to the shelf — it was a book I longed for, a way to learn more about Ireland, its food and its history. I believe food holds so many stories, and every time I opened it, I discovered another ingredient, some of them surprisingly similar to what we use as native ingredients here in Australia. Another story, another way of looking at Irish food. It sparked a curiosity that only grew stronger over the years.
More than just a holiday
It’s funny how social media works.
You see the finished photo. The smiling face. The perfectly poured Guinness. The incredible meal. The postcard view.
What you don’t see is everything in between.
The delayed flights, jet lag, lost luggage, wondering what day it is, and the quiet moments where you question whether travelling on your own was such a good idea after all.
This is my third trip to Ireland, but it’s the first one that’s truly been about me.
I never quite know where to start with these blogs, so I usually just start typing and see where we end up.
On the 21st, we held our final Sunday Chef's Table before I head away. The menu consisted of Irish soda bread with warm goat's cheese, pickled vegetables, cured meats, chicken terrine, and a beautiful beetroot relish made from produce grown in the Lagom Farm garden.
Good morning, my beautiful food friends,
What a whirlwind the last few weeks have been since the Grape Escape! Between exciting events, cooking demos, junior chef classes and a few teaching days, life has certainly been busy in the best possible way.
I’m writing this Monday morning while everything is still fresh in my head after an exciting weekend at Sovereign Hill in Ballarat. I had the absolute pleasure of doing cooking demonstrations featuring Irish soda bread, Irish stew with saltbush and a Warrigal green colcannon — because you all know how I roll, adding native foods wherever I can.
When you mix passionate people, incredible produce, fire, and a weekend full of flavour, you end up with something pretty special—the Grampians Grape Escape 2026.
I thought I’d share a bit of the experience.
This was my second time being involved. The first was about four years ago, where I ran a food stall (with the saltbush arancini, of course) and jumped on stage for a Ready Steady Cook segment—an absolute blast. From memory, we cooked kangaroo tenderloin with a macadamia crust and finished with a lemon myrtle dessert rice. So much fun.
How are my amazing food friends going?
Just a few updates to fill you in.
As we all know, the cost of living keeps creeping up, and the ripple effect is real. People are travelling less and pulling back on what used to feel like everyday little luxuries — and dining out is often one of the first things to go.
Hello, my amazing friends,
What have you been cooking lately?
As you know, we’re always busy in the kitchen at the Dimboola Golf Club — and most days, there’s still only one main pair of hands down there. Mine. But I have two amazing kitchen hands.
The last couple of months have been incredible. Full dining rooms and also quiet ones. Weddings. Catering. Functions. The kind of busy you hope for when you open a little restaurant on a dirt road.
But it’s also been big.
Hello Friends,
We’re nearly at the end of January already, and I’m not quite sure where the time has gone.
December saw me head down and full steam ahead, working with so many amazing groups
to help celebrate their Christmas parties. It was busy, exhausting, and incredibly rewarding, and I loved seeing people come together around food.
Guess what? We’re coming up to our first birthday at the club next month.
Today marks the day the golf club said yes to opening a restaurant here — and what a ride it’s been.
First and foremost, a massive thank you to my incredible staff, friends, and family for sticking with me through all the ups and downs. And of course, a huge thank you to our amazing, valued customers — we truly wouldn’t be running without your support.
It’s been a little while between blogs, so I thought I’d take a minute to catch you all up on the latest from our little favourite corner of the world at the Dimboola Golf Club restaurant.