WARM WINTER GARDEN SOUP

INGREDIENTS

1 onion, tops of green onions (tree onions) chopped 1 clove garlic, fresh ginger, finely diced softened in 2 tbsp good olive oil 1 dsp Dahl marsala 2 tbsp Moong Dahl 1 cup each approximately zucchini, pumpkin, potato diced, softened in oil etc 3 cups hot water Small bunch each garlic chives, herb celery, parsley, 1 leaf lovage finely chopped Mt Zero Lake salt

METHOD

Simmer until vegies are tender, mash Serve with hot toast, yoghurt optional

‘We have a large garden of food, flowers, fragrance and forest from which we propagate plants and feed the family, nursery and garden open daily, 12 kilometres from Apollo Bay via Wild Dog Creek Road. This dish is what we are cooking now from recently harvested vegies and fresh herbs.’ Chef: Judi Forrester, Home Cook

CHAI SPICED TEA CAKE

FOODIE BIT

300ml milk 2 tbsp tea & scandal – Cheeki Chai 125g softened butter 210g castor sugar 2 eggs 250g sifted SR flour (can substitute for gluten free) 20g softened butter (extra) 1 tsp ground cinnamon 1 tbsp brown sugar

TO DO BIT

Preheat oven to 180ºc as well as greasing a 20cm cake tin. Add the milk and chai to a small saucepan, placing over medium heat to bring to the boil. Then simmer for 10 minutes. Strain and refrigerate the infused milk. Cream together the butter and sugar until the mixture is light and fluffy. Add the eggs in at one at a time. Then add half the flour with half the milk, beating in between before adding the next half. Transfer the mixture into the tin, place in the oven and bake for 50 minutes. Remove from the oven and allow to sit for 5 minutes before removing from the pan to cool on a wire rack. To serve, melt the extra butter and brush over the cake. Then combine the sugar and cinnamon and sprinkle away over the cake. Slice and enjoy with yourself or your family.