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)
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.
Read more
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.
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!
Read more
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.
Read more
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.
Read more
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