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News & Events

The secret is in the dressing!

Summer and salads are just made for each other and the magic in lifting your Greek or Garden Salad lies in the dressing. Flicking through the first publication by Maria Anello – NEW FARM DELI – gave me the inspiration for this one:  EV olive oil, apple cider vinegar, mustard, lemon thyme.  It’s just darn…

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24 hours into secondary fermentation

We’re proud of our 3 MARYS sparkling, made using ‘methodé champenoise’.  Yes, it involves two stages and patience and a lot of handling but the end product is definitely  worth it. Our latest is a sparkling white muscat, as was our very first (and it picked up SILVER at the Qld Wine Awards.) Terranzo the…

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Fresh, local and easy to prepare

Just have a look at these local capsicum and eggplant from ALLOWAYFARM. What do you do? Wash, slice, toss in a little EVOO and roast, turning occasionally. It’s as easy as that.

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Strawberries galore!

Who can resist them…. plump, bright red and aromatic to boot!  We’re talking  Strawberries of course and they are at their peak  right now. The Little Cellar Rat picks hers up from ALLOWAY FARM MARKETS. You can’t beat them sliced with yoghurt for breakfast, or mixed with banana, pears or whatever else is your favourite…

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It’s countdown time….

Part of the enjoyment of celebrating with food is the preparation leading up to an event….. planning the menu, sourcing seasonal produce, delivering according to the season. The glorious buttery sun is a great ‘mood setter’ for working in the kitchen. Add to that the various aromas….. garlic, fresh herbs, fruity EV Olive Oil. The…

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Cheat’s Roast Pumpkin

It’s winter and that means pumpkins are at their best. This vegetable is hard to beat… pumpkin soup, steamed and mashed, roasted, in risotto. You’re only limited by your imagination. This might not be an ‘original’ but a CHEAT’S ROAST PUMPKIN when you’re short on time is hard to beat. It’s a two step process…

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Nothing for lunch… never!

It’s not complicated if someone gives you a few tips! OVEN ROASTED CAPSICUM Stainless steel tray is best.  I do 6-8 at a time to make it worthwhile. Simply wash well (sand can get trapped in stem), put on tray in v hot oven (200C) and allow to swell up and 1/2 blacken skins. Cooked…

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Cooler days.. time for inside things

When the mercury drops, thoughts turn to things to do in the warmth of the kitchen, especially if  you are lucky enough to have a north-facing window. (I do!) Time for … oven roasting capsicum and eggplant. Nothing for lunch?  Never, when you have smoky sweet strips of ripe red capsicum anointed with EVO Oil,…

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