Last weekend, I found myself with a golden opportunity—a spontaneous night in Melbourne. A dear friend was in town for an appointment, and since we hadn’t been able to celebrate her birthday last month,

We Love to Travel for Events to Work with Fabulous People and Feed Amazing Customers. This is our second event working with Black and Ginger Wines. The first time I had their wine was at The Bunyip in Cavendish, and I loved it straight away.

One week into Fitzroy Crossing, I’m sitting on the deck of the residence where I’m staying. The weather is a beautiful 25°C, and it’s still before noon. It’s refreshing to have a day off and take in the ambiance of FX.

Have you tried kangaroo before? I did years ago, savoring a kangaroo fillet at a restaurant, and it was a revelation. The meat had a unique gamey aftertaste, which, when balanced with the right accompaniments on the plate, created a perfect harmony of flavors.

I have been fortunate to be able to cook with the Murray students, based in Stawell. I did two cooking classes: one for high school students and one for primary students. The high school students came to Dimboola where we ventured to the Dalki Garringa Nursery.

A huge shout-out to my incredible team and friends who helped make this weekend's event a success. Coordinating a three-course alternative drop for 219 guests on Saturday night in Dimboola, followed by a cooking demonstration for the Heritage Harvest Weekend at Sovereign Hill Ballarat on Sunday, required meticulous planning and weeks of preparation.

We are thrilled to announce that our winter lunches this year have a new venue. We have moved from the VRI Hall in Dimboola to the Bowling Club! It's wonderful to utilise another local venue and showcase all the beauty that Dimboola has to offer.

I've been back from WA for a week now, fully immersed in catering and teaching. Before my time there becomes a distant memory, I'm eager to share my experiences working with the youth.

When you embrace the opportunity to participate in events, incredible experiences often unfold. Late last year, amid our plans to attend the barefoot waterskiing competition, we found ourselves committed to a 150km event on Saturday.

As we continue to revel in the abundance of zucchini season, it's worth exploring the versatility of this humble vegetable. During my food journey, zucchinis were often overlooked, overshadowed by other more glamorous ingredients.

Yesterday marked the commencement of our home luncheons for the year 2024, albeit with a small hiccup - a typo on the table menus indicating 2023.Which if you havent noticed with my typing and spelling there will always be mistakes.

Embracing the bounty of the current season is a delightful food adventure, and this week has gifted us with peaches and plums.