Cooking with the Seasons

“Those bloody ducks!” says chef Hugh Maxwell, half frustrated, half exasperated. The wild wood ducks have been into the kitchen garden at Sault restaurant again and eaten his leafy greens. The gardens supply a good deal of the herbs, edible flowers, leafy greens and some of the vegetables for the restaurant. They sit under the airy dining room, with its 180-degree view overlooking a lavender plantation, lake, chapel and the kitchen garden. Hugh, however, doesn’t resent the ducks as they only nibble the leaves they can get to under the netting. “They also keep the grass down,” says Hugh with a grin. “Along with the kangaroos."

eatSarah Lang3 May 2019Sault, Hugh Maxwell, Jodi FlockhartComment

Lost News - May 2019

As we hurtle at break-neck speed toward Winter, there is still no sign of any real rain or even a dramatic cooling of temperature. The hottest, driest Summer on record is still wreaking havoc for our farmers and gardeners although the brilliant Autumnal colours showering streets in reds and golds seem quite oblivious to this unusually mild weather. Here's hoping the rains come soon before the frosts arrive.