As we approach the end of April, it's time to harvest the last of the tomatoes from my garden. I'm happy to report that this season has been a success, with the tomatoes planted from seed producing a bountiful harvest.

Our home has been the venue for several lunches, and while I can't recall the exact count, it's likely around 14. However, due to the changing weather patterns, we are unable to host events on our verandah or indoors during the colder months. To address this challenge, we relocated to the Dimboola VRI hall, where we hosted our first luncheon on Sunday.

First of all, you need to taste a fresh zucchini freshly picked from your garden, because that's what you're going to do next season. You are going to plant a few zucchini seeds and what they grow and then pick from the garden and make a salad. Yes, that’s right, a salad!

The biggest moments that are filling my soul, is having my nieces and nephews wanting to come and hang out with me, ages ranging from 4 to 18, whether it’s in the Garden or the Kitchen.

It’s Australian Food Safety Week superstars, so it’s the perfect opportunity to share a few pointers to make sure your safe working with food and that your food is kept safe.

Are you a beetroot fan? I think it sits in the category of coriander, you either love or loathe. For so many years, I couldn't stand beetroot, and I blame my brother lol. When I was a kid, he told me that beetroot juice was Dracular's blood. And I couldn't stand the thought of it. 

Barengi Gadjin Land Council held their General Meeting over two days on Saturday and Sunday.

I first used stinging nettles for a Wine & Food Ladies Dinner at Stawell in 2007 (I think it was a George Columbaris recipe.) When catering for these events you were given the recipes in advance that they wanted to be served.

It is fantastic to report that the second luncheon was a success. With strong winds and rain, the weather turned on her charm of 12 degrees.

Daisy approached me about helping at the little explorers section of the Harvest Festival at Sovereign Hill in the aftermath of the Grampians Grape escape.

All of it comes together in the end. This is the part of my job I love the most. Getting students used to the fact that the teaching style is different from the regular high school classroom.

I was contacted by the Grape Escape and told my name had been put forward as a local chef for the Ready Steady Cook competition. I was surprised and hesitant. After I sat on it for a bit, I called back and said YES!