Wendy has been working around the clock in the kitchen garden, with an abundance of fresh produce currently making its way into the kitchen for all to enjoy.

Barry is weaving his magic with orchard quince, simply roasting and caramelising in the pan, served with vanilla ice cream. Succulent orchard plums feature in a delicious souffle and the last of the tomatoes are served in a simple, flavoursome salad.

Coming up from the garden next is rhubabrb, soon to grace the dessert menu in a crumble with orchard apples, and a beetroot and apple chutney is soon to be bottled for the pantry range.


We were recently visited by The Age, for their Epicure magazine – read all about their chat with Wendy HERE



Written by Angela Redmond