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!

In just over a week, even though it feels like a month has already passed, I am finally sitting down to share the Grape Escape experience with you. 

I was in my element! It finally happened, I bought my house about 7years ago and always dreamt of hosting a luncheon at mine with local foods and old techniques.

September 2021, I bought a variety of seeds from 'The Little Veg Patch' after I built up the garden beds. I'd never grown eggplants before

Growing up, I heard of the Quandong, however, I had never seen, harvested, or tasted Quandong until recent years.

Me? I am a camper, but if the extra items are there to turn it into glamping I'll embrace the opportunity. 

It’s beautiful when things grow - Last Christmas, my mum gave me an almond tree. I didn't think that I would see seeds on it in less than 12 months.

I met Billie when I was helping out at a function at Adelaide Museum for Warndu back in March.

The Burdekin plum gives me similar warm soul feelings as when I see Saltbush.

Just so we're all on the same page, I am not an experienced gardener, I have no idea what I am doing, I like to give things a craic and then if they don't work - I don't do it again hahaha.

My friend, Kate Eats, whom became my friend after joining in with the iso Kids cooking classes writes about the impact it had on her cooking skills and the interaction it created with her little chefs Ruby and Eloise.

Meet the teacher encouraging children to whip up gourmet dinners in lockdown.