Kate McGhie is a farmer's daughter, born into seven generations of
a family who worked and respected the land. Their farm in rural
Victoria produced everything they ate. There were dairy and beef
cattle, sheep and goats; the vegetable garden was huge; and the
potato patch filled two acres with five different varieties. The
orchard was shared: the lower third for possums, the top third for
birds and the middle section for Kate's family - everyone was
happy. In this book - with over 120 recipes and stories from her
family's farm - Kate McGhie writes with wit and warmth as she
explores the foundations and flavours of Australian country
cooking, drawing on tradition to present classic, tried and true
dishes as well as contemporary interpretations for today's table.
Chapters include salads; soups and starters; vegetables; meat,
poultry and fish; fruit; baking; preserving; and cooking for
Christmas.
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