De­light­ful dish

WHO - - Interview -

Af­ter ex­plor­ing the gar­dens at Cru­den Farm, Mag­gie Beer and Paul Ban­gay re­turn to the kitchen to pre­pare a de­li­cious menu to cel­e­brate the farm’s 90th birth­day. “The menu comes from the gar­den, with very ac­ces­si­ble recipes,” says Beer (with Ban­gay, right). “They’re dishes Dame Elis­a­beth would have loved that I was in­spired to make af­ter walk­ing through her gar­den.” Mag­gie be­lieves we can all cul­ti­vate our own kitchen gar­den, be it big or small.

“I’ve known for the last 40-some­thing years the dif­fer­ence in hav­ing in­gre­di­ents that you pick from your gar­den and cook straight away,” she says, adding, “From a flavour and fresh­ness per­spec­tive, there’s just no equal.

“The key is to plan. Plan your seedlings so they will come into their nat­u­ral sea­sons and have pro­gres­sive plant­ings. And look af­ter your gar­den with lots of com­post and or­ganic mat­ter, so you make the most of ev­ery bit of water that you use.”

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