Tag Archives: nectarines

Happy Birthday Byron Bay farmers market

On air on Byron Bay’s Bayfm 99.9 community radio on December 3, 2012


This was a packed & delicious show as we celebrated 10 years of something that has changed so much in the food culture of this area, the farmers market in Byron Bay, with the first manager Joni Teal, the new markets president, avocado farmer & guacamole queen Kaye Shadbolt, and original stallholders Heather & Hugh Armstrong of Coopers Shoot Tomatoes. We also had Miss December’s seasonal deliciousness, & a report from the recent food tourism conference in the Barossa by Karena & Peter Wynn Moylan. Even a singing school principal!




The Byron Bay Farmers Market is 10 this month.  Get thee to the market on Thursday December 6, dear bellysister, for a full range of fun from 7am – 11am:

– Hoopla Circus

– Cupcake the clown

– Celebrity guest chefs’ cooking & free samples (Clayton Donovan, Gavin Hughes, Sarah Swan, Victoria Cosford and Garden to Kitchen’s Julie & Phil)

-Special Guests  (The Farmer Wants a Wife’s Natalie Gruelinzki, Justine Elliott, Simon Richardson)

– Live Music (various local artists)

– Farmers Recipe Magazine Launch is at 8am

Official presentations and cake cutting is at 10.30am.



Kaye Shadbolt.  avocado farmer and the new markets committee president, was on belly and talked about how the local market scene

Kaye and Chris armed with an eski of guacamole

compares with what is happening nationally.  She was involved with the market from when it was a glimmer in a few people’s minds, inspired by both a desire for a more ecologically sound food economy, and the need to support local farmers.  The message that came through loud and clear from everyone who was on the show today is that we have one of the best set up markets around the country, and we should be proud of it.  Kaye looked positively chuffed when she related the positive comments from people she met with her partner Chris Casagrande as they visited markets around Australia.


Kaye has been selling her ‘Nanna Kaye’ guacamole on her stall for a few years, and she is  sharing the recipe with us.  Thanks Kaye!




2.00 kg of ripe avocados

100ml of lemon juice

5 teaspoons of sweet chilli sauce (optional amount)

1 teaspoon of salt


Peel and remove seeds from avocados

Combine with other ingredients in a blender until smooth.

Makes about 5 x 200ml tubs.


Can be kept in fridge for 3-5 days or can be frozen.


[mmm…. I have the feeling the secret is in that chilli sauce – or maybe Kaye’s avocadoes.  Kaye says that this is really a recipe that you have to adapt to your own taste]


– and by popular request, Kaye has also given us her chilli sauce recipe.


CHILLI SAUCE  (Kaye says these are just guidelines)


Mince fresh chilli in processor. ( I use medium strength)

Put in saucepan with enough lemon juice to make not too thick.

Lots of raw sugar – I use about 1kg for a large pot-full

Salt – about 1 tablespoon per 1kg of raw sugar.

Simmer for at least 1/2 hour

Keeps well in sterilized glass jars with metal lids, that are still hot.

( I sterilize glass jars and lids by putting on tray in oven, 100-150 for

about 1/2 hour, while chilli is cooking)




The St Finnbar’s Catholic School in Byron Bay is putting on a huge Christmas Fair this Saturday, including a ‘mini taste of Byron’ with  stalls from several local restaurants:

– Fishheads’ Seafood BBQ

– Cypress Tree slow-cooked shoulder of lamb and salad and marinated grilled octopus

– The Beach Cafe’s tomato, basil and goat-cheese tarts fresh and warm straight from the oven

– Fat Belly Kaf’s saffron, mint and chilli grilled chicken with jewelled rice and pumpkin, feta and pine nuts pastries served with tzatziki and salad

– Earth n Sea’s kids pasta

Sound yum? Of course all the more traditional (and usually extremely vegan unfriendly) Christmas baked goods will be on offer too, dripping with butter and sugar!


Terra Madre Day is a worldwide celebration held every year on December 10 to reconnect communities with local food. Organized by Slow Food since 2009, each year over 1000 unique events show the diversity of our food cultures.  Find an event near you or create one, big or small, wherever you are on the planet. Or just have a look at what is happening around the world, on www.slowfood.com


Nominations open for the ABC Delicious magazine awards for food producers, from earth. sea, paddock & dairy, & Outstanding Farmers’ Market – Shoppers, producers and market managers are invited to nominate their candidate for this prestigious best practice national award


Indonesia’s fresh fruit industry has sent produce to Australia for the first time,  lovely mangosteens which arrived last Thursday. Previously they were unable to,  mainly because of Australia’s strict quarantine rules.  Banun Harpini, the Head of the Indonesian Quarantine Agency, says the company is working with hundreds of small farmers to grow and pick fruit, and ensure they meet our quarantine standards. The breakthrough is important for Indonesia which is keen to prove its food products can be of international quality. Getting produce into Australia shows that they can meet very stringent standards. Hopefully you will never cut into a beautiful shiny mangosteen and be covered in ants, as has happened to Sister T in Thailand. Fabulous fruit if you’ve never tried it, delicate and perfumed.


And there may be a breakthrough in the food labelling wars. Industry has been fighting a traffic light system, bad red, green good, but may agree to a star system similar to that on whitegoods, with more stars for better nutritional content.  The Public Health Association of Australia’s Michael Moore says it is a major breakthrough. “The message will be very, very simple and straight forward. If you like, a five star system it’s very good for you,” he said. “Something that only has half a star, well sure, you’ll eat it occasionally, but it’s not a food you would choose for its nutrition value.” Negotiations will continue under the guidance of the Federal Department of Health, but industry and public health advocates hope to have an agreement on a star system ready for state and federal ministers early next year.


BELLY CHRISTMAS – recipes and words by Miss December Alison Drover


Grab a box of cherries and make your own Christmas decorations this year from all your old paper even newspaper is great or wander around the garden and see what you can find to dress the home. Please leave the Christmas trees in the ground or create your own from branches or improvised items.

Bake from scratch this Christmas and focus on the process rather than elaborate menus. Real custard, gravy and stuffing from heaven rather than rushing these things take time and work on making these the best your can.



Chutney is a great accompaniment to Christmas. Aside from using it on the day it can be served with a tasty cheese like Parmesan or pecorino and can be added to a left over Turkey or Chicken curry a few days after the Christmas or for vegetarian dishes like frittata, roast vegetables or quiches.  Chutney making is flexible however and of course you can improvise which is great depending on fruit quality and availability.

Chutney principles

Choose fruit, which is ripe but firm

Make sure you season well and account for the fact that flavours may intensify when they settle

Adjust your support fruit i.e. dates in this instance to the amount of fruit you have and size i.e. you may have smaller nectarine sand therefore need less dates

Spice accordingly and be creative i.e. you could add coriander seeds to this recipe

Make sure you don’t fry the onion in any chutney recipe it should be sweated

Prepare your jars well – see notes


10 -15 freestone or combination of peaches & nectarines

200ml water

250ml sherry vinegar

50g demerara sugar

1 cinnamon stick

2 star anise

2 teaspoons mustard seeds

2 cups of dates

4 small pickling onions or 2 small brown onions

1 small 20g knob fresh ginger


Make the chutney up to a week in advance. Combine the water, sugar and vinegar together in a small saucepan. Crush the cinnamon, star anise and mustard seeds in a mortar and pestle. Add the spices to the water, vinegar and sugar. Chop dates into around 3 pieces.

Simmer very gently until the liquid is reduced by half. Strain the mixture though a fine sieve and discard the spices. Peel and slice the pickling onions in quarters. Peel and finely julienne the ginger. Add the ginger and onions to the remaining vinegar mixture in a fresh saucepan. Very gently sweat the ginger and onions together with the vinegar mix until the onions are just translucent. Remove from the heat.

Peel the nectarines and cut the flesh away from the seeds. Add the nectarine flesh and to the pot with the onion, ginger and vinegar mixture and then add dates. Stir well and simmer on a very low heat for 15 to 20 minutes. Use a lid to cover the pot but continue to stir the mixture from time to time throughout the cooking period.

The end result should have the nectarine flesh broken down a little. Place the chutney into sterilized glass jars and store in the fridge for up to two weeks.


Sterilizing Jars

Sterilize all jars and lids prior to potting. One of the following methods can be used.

Dishwasher Method: 
1.Put the jars and lids in the dishwasher and wash on the hot cycle.
2.Ensure they are completely dry prior to using.

Oven Method: 
1.Wash jars and lids in hot soapy water and dry
2.Place into an oven set to 140 degrees for 15 minutes on a tray. Turn oven to low and keep warm until ready to use.
3.Remove from the oven with tongs.

Boiling Method: 
1.Set a large pot of water to boil and submerge the jars and lids in the boiling water
2.Rapid boil for 12 minutes.
3.Remove with tongs and place upside down to drain on a tea towel.
4.Ensure the jars are totally dry before potting.


Merry Christmas from Miss December!  If you have any questions please email : contact@alisondrover.com


[tune in to belly on 17 December for Alison’s  Christmas gravy and stuffing recipes, including vegetarian suggestions]





If you were cooking or eating somewhere really noisy and did not catch every word, here are a few tasty bits from today’s belly.


Joni Teal on belly dec 2004 – Joni Teal was the first manager of the Byron Bay Farmers Market.  This is an interview I recorded under the Butler street trees, complete with wind and passing helicopters, to celebrate and look back on the first 2 years of the market.  My favourite bit is at the end, when Joni looks forwards to a day when there is a market in every town in this region, including Ballina and Murwillumbah.  You got your wish Joni!


John Wilson – The Finnies Christmas Fair – Definitely our first singing school principal on belly, but hopefully not the last!  Apparently John writes and performs a song for every one of the St Finbarr’s Catholic School’s events.  He recorded this on the morning of the show, when we worked out that he could not get to the studio and do a live number.  The least you can do is go to the fair on December 8 and try out their miniature taste of Byron event – tell him you are a belly listener and would like to hear him sing again!  Thank you Monique and Denise for coming in and talking about the mini taste of Byron event you are putting on as part of the fair, it sounds delicious.   And Denise for telling the listeners that Catholics invented Christmas, I am waiting for responses to that statement.

More info about the fair – https://www.facebook.com/StFinbarrsPrimarySchoolChristmasFair




Just a few varieties of Coopers Shoot tomatoes



One of the best things I get to do as a belly presenter is farm visits.  The best way really to see where our food comes from, but also an opportunity to get to know some really gorgeous people.  Good farmers seem to love showing what they do and how they do it, proud parents all really.  One of the things that farmers markets allow them to do is to retain a lot more control over their product all the way from deciding what to produce, to handing the produce into the consumer’s hands.  Hugh and Heather Armstrong both have deep roots in this region, but they probably would not be farming today without the local markets.  And they both obviously love what they do, in spite of the hard work.  In the two sound clips below they also talk about the history of the Armstrong farms, which produced the first cream that ever went to the local butter factory, they give advice to anybody thinking about getting into the farming game and into the markets, and they laugh a lot.  The background noise is the wind, which apparently is pretty hard to get away from at Coopers Shoot.

Do make sure you tune in next week for a tour of the farm, and Hugh and Heather’s top tomato growing tips.  Also a subscriber giveaway for a tomato laced dinner by Francisco at the Federal Hall.

Heather & Hugh Armstrong at Coopers Shoot Tomatoes – part 1

Heather & Hugh Armstrong at Coopers Shoot Tomatoes – part 2


Heather Armstrong in her catburglar farmer outfit, with 3 colours of beet

carefully preserved bird's nest in the tomatoes














love and chocolate guacamole, sister Tess


just a slice of the Byron Bay Farmers Market

Mince fresh chilli in processor. ( I use medium strength)
Put in saucepan with enough lemon juice to make not too thick.
Lots of raw sugar - I use about 1kg for a large pot-full
Salt - about 1 tablespoon per 1kg of raw sugar.
Simmer for at least 1/2 hour
Keeps well in sterilized glass jars with metal lids, that are still hot.
( I sterilize glass jars and lids by putting on tray in oven, 100-150 for
about 1/2 hour, while chilli is cooking)

Seven bellysisters improvise

On air on bayfm 99.9 community radio Byron Bay on 5 November 2011



In the grand tradition of how many people can you squeeze into a Mini, seven bellysisters seven were in the studio today for the first of our summer season bigger better bellys.

And since a studio filled with bellysisters is likely to be a pretty crazy place anyway, today’s belly was all about improvising and making do with kitchen tools and ingredients.  And we had plenty of help from our delicious listeners, who called with lots of stories of improvising with kitchen tools and ingredients, encouraged by a prizes donated by lovely Bangalow Farmers Market stallholders.

If the prize had been given to the most peculiar entry, the listener who used dental floss to get a stuck cake out of the tin would have won unanimously.  And our favourite internet suggestions were using a flat rock if you don’t have a mortar and pestle, and someone called Wharf on a fishing website who had a healthy orange juice for breakfast when camping, then poaches an egg using the empty orange half on the coals.  Genius.


LISTEN to a few of the interesting ways your neighbours have fun and improvise with food.  Sometimes because they are alone on a small boat charting the coat and living off the land, sometimes just to see if two things that look good together taste good together too.


Bangalow Farmers Market improvisers


Sister Rasela collects a few improvisers


And then we had a visit by Dr Siggy Fried, out and proud bad cook, who improvises on improvising, and believes on lashings of tomato sauce as a most effective way to fix unfortunate flavour developments in your cooking.  The bellysisters advise you to be extremely cautious when following any of Dr Siggy’s advice.  It has been known to lead to divorce, sudden loss of friends and severe intestinal discomfort.  and that’s just the entree.


Dr Siggy Fried improvises



Sister Deanna, our fabulous home baker, who always gets her dough, is continuing her ‘Easy as Pie’ series with some “random baking”.  This time  it involves delicious big bags of mulberries.  But Deanna regularly is showered with large gifts of fruit, which the giver is kinda sorta hoping will come back baked into something delicious.  So she experiments a lot, and often with fruit that she has hardly seen before.



BUTTERMILK SCONES – by Deanna Sudmals


2 ½ cups self raising flour

1 tbsp caster sugar

¼ tsp salt

40g butter-chilled and chopped into small pieces

1 ¼ cups buttermilk


Preheat the oven to 220 degrees/200 fan-forced

Mix flour and sugar in bowl, rub in butter with finger tips

Make a well in the middle of the mixture and add buttermilk. Cut the buttermilk through the mixture with a knife till comes together in a sticky soft dough.

Gently knead on a floured surface until it is smooth, but do not over-mix or the dough will be tough!

Spread dough out to 2cm thickness, and using a dough cutter (I lost mine so I used a floured glass) to cut out rounds from the dough. Carefully knead scraps together and cut as many rounds as you can out of the dough.

Place on a baking sheet covered in baking paper and brush tops with milk.

Bake for about 12-15 minutes until tops are browned

Serve with jam and cream!


MULBERRY JAM – by Deanna Sudmals


8 cups fresh mulberries

1 package of jam setter (OR 2 tsp lemon rind and 2 tablespoons lemon juice)

4 ½ cups white sugar

Wash and hull the mulberries, removing stems and leaves (a tedious process that results in purple hands-but worth it!)

Crush the fruit a bit (whole mulberries are quite large)

Cook the mulberries in a large covered pot for approx. 10 minutes on a low simmer.

Mix the jam setter with about ¼ cup sugar

Add jam setter to the mulberries and heat on a medium/high heat stirring often.

Bring to a full boil.

Add the rest of the sugar and bring the mixture back to the boil, removing “foam” from the surface

To test if thickened, take a cold metal tablespoon (I keep one in the freezer) and scoop a spoonful of jam, leaving it to cool on the spoon. If it is set then you are good to go. If not, (which happened to me) you can add more jam setter OR…what I did was add lemon juice (high in pectin) and bring back to the boil until it achieves a desired consistency.

Pour hot jam into clean, sterilized jars, and turn upside down to seal. Once cooled, turn them right side up and you will see the lid “pop down” and seal.


Recipe adapted from/inspired by www.pickyourown.org/mulberryjam.htm




This week Miss November came to see me (and my noisy cat) in the garden, so I have a recording for you of the best fruit and vegetables of the month, followed by Alison’s recollections of some improvised but very good recipes.  I;m still not sure about using peoples’ wall hangings to make dessert though.


In season November


Alison improvises


Recipes by Miss November Fork in the Field –  www.forkinthefield.com


ZUCCHINI AND MINT FRITTERS –  or whatever you improvise with (corn and coriander, pea and spinach…)


• 4 zucchini

• 1 egg yolk

• 1 tbsp. plain flour

• red chilli

• mint

• lemon zest

• 2 tablespoons grated Parmesan


Take 4 zucchini matchstick them and then toss them with 1 egg yolk, 1 tbsp. plain flour, a deseeded red chilli, the chopped leaves from a bunch of mint, lemon zest and Parmesan; scrunch together. Whip the egg white with a pinch of salt until stiff and fold into the mixture. Shape into patties and fry.

Serve with a green salad and ideally a salsa verde sauce drizzled over or just with a squeeze of lemon.


POACHED NECTARINES in left over wine, lavender & lemon zest , with smashed toffee shards – ideally pecans or macadamias (local of course)

• 1 1/2 cups water, room temperature

• 1 cup wine rose, or whatever you have available champagne.

• 1 cup granulated sugar

• A handful of lavender

• 1 large piece of lemon zest

• 4 – 6 Nectarines, halved (I used 4)



Use firm, slightly under ripe fruits – they hold their shape well and stand less chance of disintegrating. Also the flavoured syrup compensates for the slight tartness of the under ripe fruit, balancing it out very nicely

Use a wine that has mild, clean flavours so it acts as the canvas (soaking up flavours) rather than the paint

Watch so you don’t over poach the fruits or they’ll soften incredibly


How to

Place the wine, 1 1/2 cups water and sugar in a wide bottomed saucepan, stirring to dissolve the sugar slightly then place the pan on the stove over medium heat and bring to a boil. Boil for 5 minutes and then reduce the heat, leaving the syrup to simmer gently.

Drop half the lavender leaves into the syrup, and then gently place the nectarine halves cut side down into the syrup. Poach for about 3 minutes and then gently turn over using a slotted spoon. Continue poaching for an additional 3 – 4 minutes, until soft (cooking time will depend on softness/ripeness of fruit). Carefully prick the cut side of the peaches to check for tenderness. The peels should be wrinkling up as well. You may cook the nectarines in two batches if all the halves will not fit in the pan at once.

Remove the nectarines s to a plate with a slotted spoon. When they are cool enough to handle, gently slide the skins off and discard. Add the rest of the herb leaves to the syrup and bring to a boil; boil until reduced by about half. Pour any juices that have collected on the plate with the nectarines into the syrup. Leave to cool to room temperature.

The nectarines can be covered with plastic wrap and kept at room temperature for several hours till ready to serve or refrigerated for at least a week.

Place 1 cup (220g) sugar and 1/4 cup (3 tablespoons) water in a saucepan or pan over low heat and stir until the sugar dissolves. Increase heat to medium. Without stirring, cook for 3-4 minutes until a light golden caramel. Remove from heat otherwise the caramel will darken too much. Sprinkle over nuts and then set aside for 15 minutes to cool completely. Break into shards, which can be used to garnish your nectarines or can be used on top of ice cream. (You can do this a day ahead, then store in an airtight container.)



love and chocolate covered bellysisters,

Sister T



Christmas belly 2010

Merry Christmas and Happy everything, from the Summer Solstice to whatever wonderful feast you are celebrating or using as a thin excuse for getting together with friends and family.  On this belly Christmas special we had Carols (yes! not nearly enough!), lots of listeners voices sharing their holiday cooking and eating plans, and the wonderful Alison Drover with lots of ideas to inspire you in your holiday cooking and shopping for food and presents.  Also seasonal updates from the farmers markets and the Liberation Larder.

Alison Drover came on belly a couple of months ago when she organised the first Northern Rivers Regional Food Celebration, part of the 2010 Lismore Show.  She has organised many other major food related events.  The most entertaining thing for Sister B and myself during the show was watching Alison’s pen flying as I played the short interviews with various people around the community centre and the markets.  Each comment sparked up at least 3 new ideas.  These are a few of them, and we are still waiting for Alison to forward a few others.  For more, go also to her site, The Alison Principle.
Waste – quality over quantity at Christmas
Leftovers – there should not be any – plan and don’t be greedy buy less.

Greens, roasted zucchini,
Nectarine, mint salads – great with seafood
Brown rice, currants, macadamia nut, cinnamon perfect for turkey for the
traditional dinners

Last minute ideas which are not the pudding – Passionfruit roulade or
blueberry and strawberry summer pudding with double cream

Make a punch, you can control the amount of alcohol and include a variety of  ingredients, even beer

Sustainable Christmas

Alison believes in going beyond sustainable to inspirational.
“For example I make my nephews pillowcases , decorate them differently every year saves on

packaging and they love seeing what I have done better than the present!”

Giving at Christmas – think about how you can make a
difference at Christmas in some way and how rewarding this is.
I.e. – if you are making a Christmas Cake make another and take it in to a
refuge of shelter.  Thinking about the people who made the things you are buying this Christmas  and in landfill where they will go

Alison got in touch with the Fishermen’s Coop to check on most people’s favourite holiday food, prawns.  Local is always better, not imported, as the industry is more controlled.  You may see some black on local prawns at the moment because of the excessive rain, this does not affect quality or taste.  More info on sustainable seafood in last week’s belly post.

And she brought us some lovely recipes!


Important: Before you shop for your meat, give your butcher a call and ask
them to reserve it for you so it is ready and minced which will save you
time You can do this when you order your Christmas turkey.

12–14 slices rindless smoked bacon – buy from a Farmers’ Market or find a
local butcher which will do a free range pork bacon

1 bunch baby English spinach, stalks removed

300 g skinless turkey breast coarsely minced

200 g chicken livers, coarsely minced

300 g hard pork back fat, minced

1–2 cloves garlic

½ teaspoon cinnamon

½ teaspoon black pepper

50 ml brandy

½ cup parsley, washed and roughly chopped

6 sage leaves

6 sprigs thyme

1 egg, lightly beaten

Preheat oven to 160ºC.

Line a terrine mould, 25cm in length and 10cm high and wide, with baking
paper cut to size, and then layer with the strips of bacon lengthways to
create rows. Let the ends of the bacon hang over the edge of the terrine as
these will form the base.

Using a medium-sized bowl, mix all the ingredients together. If you have
time, leave the mixture for a few hours to marinate.

Spoon the mixture into the terrine, press down firmly and fold the
overhanging bits of bacon over the top like you are wrapping a Christmas
present. Cover the terrine with foil and place the dish in a bain marie
(water bath).

Place in the oven and cook for 1 hour. Reduce the temperature to 140ºC. and
cook until the internal temperature is 70ºC. If you do not have a
thermometer put a skewer in and the juices should run clear which will
indicate that the meat is cooked through.

Remove from the oven and the ban marie. Place something heavy on top (I use
a house brick wrapped in foil) until it cools. This ensures all the contents
come together.


Makes about 3½ cups of chutney depending on the size of peaches.

This is a versatile chutney for turkey, venison and chicken, and it is
especially good with the Country Turkey Terrine. It also makes a lovely gift
bottled for when you pop into Christmas parties, summer barbeques or
picnics. If you are fortunate enough to be near a farmers’ market which has
dried, chemical-free apricots and peaches you can add some of these
approximately ½ cup.

1 onion, finely chopped

6 large peaches, peeled, pitted and chopped

2 cups pitted dates, roughly chopped (not too small)

1 tablespoon freshly peeled and diced ginger

½ cup packed brown sugar

1 teaspoon cinnamon

1 tablespoon mustard seeds

¼ cup cider vinegar

1 tablespoon fresh lemon juice

½ teaspoon salt

¼ teaspoon white pepper

1 teaspoon freshly grated ground nutmeg

In a frypan, fry onion in olive oil on a low heat until then are translucent
cooked through.

Add the cooked onion and all other ingredients to a slow cooker like a
stockpot which does not have a sticky bottom.  Leave uncovered  bringing it
to  the boil, then reduce heat. The mixture will form a sticky mass and the
dates will soften. Stir to combine the ingredients but pay attention not to
overcook or squash the ingredients as part of the appeal of the chutney is
its chunky ingredients. Remove the lid and let it cool.


Serves 6.

Perfect for leftover turkey, summer fish, barbecue prawns or chicken skewers

6 ripe nectarines – you can pop these on the BBQ beforehand for a few
minutes if you want to increase the flavor of the salsa.

1 red onion, diced

½ red chilli, seeded and finely chopped – optional

2 tablespoons red wine vinegar

handful mint – about ½ cup

Slice nectarines in half and remove stone. Slice and cut into evenly shaped
pieces so that they are about double the size of a dice.

Remove stalks from the mint and tear mint into strips

Mix together all ingredients in a bowl, however, pay attention not to mash
them so you retain the appearance of the nectarines slices, the texture of
mint and the onion.

Alison is sending us a couple more party recipes soon.  You can contact her at :

E:     <mailto:contact@alisondrover.com> info@thealisonprinciple.com

W:   www.thealisonprinciple.com


A few fruit and veg in season from Don, Byron Bay/Bangalow Farmers Market manager.

Corn – very sweet this time of year
Blue berries- wonderful taste and high in anti oxidants, Bananas
Capsicums – yellow variety especially flavoursome
Egg plant,           Beans – very crisp
Macadamia nuts and chocolate coated make a great gift
Beetroot – superb roasted and heaps of vitamin C


Santa claus is coming to town , by Fred Coots and Haven Gillespie, from Cool Yule

White Christmas, sung by Elvis (in a white jumpsuit we hope), in memory of Alison’s dad

The Little Drummer Boy, by Bing Crosby – for the lovely Byron Muffin Men, who gave us lots of  delicious stuff  to give a couple of subscribers who didn’t have to cook anything for Christmas