Beef Cheek and Mushroom Stew with Tasmanian Saffron Brown Rice

The comfort food continues with a stovetop-to-crockpot concoction made from beef cheeks and mushrooms, sweet potatoes and onions, red wine and tarragon mustard and a homemade beef stock. I served it with baked brown rice scented with Tasmanian saffron. I used to find brown rice fussy until I found Alton Brown’s technique/recipe for baking it,…

Margaux’s French Apple Tart from the Apple Isle

I’ve been struggling with how to restart this blog, which I all but abandoned while I was living is Tasmania in February and March of 2017 at Ratho Farm, an upscaleĀ farm-stay and wedding venue sited onĀ Australia’s Oldest Golf Course. I stopped writing, not because I didn’t find the project interesting anymore, but because I got…