Our tours and getaways are about connecting our guests to people, places and the produce that make living in the Highlands, Shoalhaven and regions around Canberra, unique. Life in country NSW is seasonal so what better way to maintain that connection with our guests when they return home, then sharing the locally grown, wild and foraged food that we eat. Enjoy.
Amanda (Founder Experience Nature Group)
Chicken Cacciatore
Homemade Pizza
Truffle infused Pumpkin Soup
As we farewell truffle season for another year we leave you with our simplest and yet tastiest recipe our guests enjoyed this year. Caramelised Pumpkin Soup infused with fresh Black Perigord truffles from GanymedeTruffles. Read more
Amanda’s Rocky Road
If you're looking to get creative in the kitchen, then this simple, yet delicious Rocky Road recipe is one for you to try. And no cooking required outside roasting your coconut.Read more
Whole Roasted Suckling Pig
As we enter the last month of Winter, and begin preparing for our annual Feast of the Beast this September, we wanted to share a recipe which brings people together to celebrate the seasons and honour the feast.
Truffle Chicken En Papilotte
To celebrate Bastille Day today, we are sharing a French inspired truffle recipe from our weekend hunts. For the main course, we pair this delicious chicken with steamed green beans, Fettuccini Carbonara with truffle shavings, and a side salad.
Amanda’s Fudgy White Chocolate Brownies
What better way to celebrate World Chocolate Day than share our incredible brownie recipe. If you have been on our Truffle Hunts with Lunch, you know how good these brownies are, especially served with Ganymede Truffle Honey.
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Fettuccini Carbonara with Truffles
It's truffle season, and we are excited to share this simple, yet delicious recipe. Sourcing the freshest ingredients, we've used homemade Fettuccini from Stefano Marvello eggs from Taluca Park, and topped it off with Black Perigord Truffle shavings from GanymedeTruffles.Read more
Corn, Leek and Potato Chowder
Nothing says Winter warmer like a hot soup. This is a twist on the traditional potato and leek soup, adding in another fresh vegetable making this is a winner on the dinner table in our house!
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Zucchini Fritters
Looking for a clever way to get the kids to eat their vegetables. These adaptable Zucchini fritters are great served as a started or a side dish, are delicious and help you use up some leftover veggies in the fridge.
Chocolate Whisky Cake
Just in time for the long weekend, we’ve got the perfect recipe for a delicious desert to try out on your loved ones.
Spiced Apple Crumble
Sweet and spicy, this heart-warming recipe is one to try out on the family this winter. Best served with warm with creamy vanilla yoghurt.
BBQ Beef Ribs
BBQ Beef is always a crowd pleaser and everyone loves the aromatic smell of roasting ribs, wafting through the house.
Mushroom Risotto
As the morning frosts signals the end of pine mushrooms for another year, we have one more favourite family recipe to share.
Amanda’s Pancakes
It takes years to perfect some recipes and my pancakes are the result of 5 years of weekend breakfast for my niece and nephew. They are foolproof and delicious especially with banana or blueberries with lemon curd.
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Lamb Shanks in Red Wine
Anzac Cookies
Originally known as ‘Soldiers Biscuits’ back in the day, Anzac biscuits were made by women back home who would send these cookies to soldiers abroad. Read more
Humble Spearmint
Growing herbs does not have to be hard, in fact, once you find out which herbs love your region its surprisingly easy. For me its mint, it literately grows everywhere and, with out any attention, endures year are year. So I embraced this and now have 6 varieties growing in my garden.
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Wild Mushroom Season
Its been raining all week and that means its mushroom season! Jo and I went foraging on Thursday afternoon in the pine forest and managed to harvest a bumper crop. Saffron Milks Caps are in abundance this Autumn.
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Making Brussel Sprouts The Hero
Its hard to pinpoint when my love of cooking began, how it evolved into my personal food obsession and then into a business in regional Australia. I think it came down to two important factors.Read more