smalltownchutney.com
About Me
https://smalltownchutney.com/about-2/about
Adventures and stories of my life and label Bridget Bunchy. Hi, I’m Isabella Torrisi, a lover of food and good stories, wife and mother to identical twin girls. Small Town Chutney is my way of sharing my finds and encouraging people to know the provenance of their food. I don’t operate under any strict food mile rules or profess to be an expert. I simply look for quality, seek out useful information and enjoy things a little off beat and fun. In particular, I love a good story. 5 thoughts on “ Abou...
smalltownchutney.com
It pays to explore your suburb
https://smalltownchutney.com/2011/01/29/it-pays-to-explore-your-suburb
Adventures and stories of my life and label Bridget Bunchy. It pays to explore your suburb. January 29, 2011. January 29, 2011. We met Russell, who runs the farm with his brother. At the moment they grow a few varieties of Roma and cherry tomatoes and russian garlic. The eggs come from the chooks you see roaming around the property and the dozen eggs I bought, had been laid that morning. I am looking forward to visiting throughout the year to see what other seasonal harvests become available. Russell is ...
smalltownchutney.com
Philosophy
https://smalltownchutney.com/about-2/philosophy
Adventures and stories of my life and label Bridget Bunchy. Small Town Chutney is about knowing the provenance of your food. I like to trace the food I eat back to the source. I love a brilliantly made gourmet meal and appreciate fine food but what I believe in is uniting the pleasures of food with responsibility, sustainability and making a connection to the community and the environment. 2 thoughts on “ Philosophy. February 6, 2012 at 8:21 pm. February 7, 2012 at 8:42 am. Leave a Reply Cancel reply.
smalltownchutney.com
The Black Sapote have ripened
https://smalltownchutney.com/2010/12/22/the-black-sapote-have-ripened
Adventures and stories of my life and label Bridget Bunchy. The Black Sapote have ripened. December 22, 2010. I had grand plans to make black sapote ice cream (with my new ice cream maker), however it was definitely not ice cream weather on the day the fruit was ready. A tip with the orange cups - Use Valencia. Navels have that big plug that is hard to remove without leaving a hole. Oh and dont set the mousse in the cups - it seeps through the pith so doesnt look as good (yup tried that too). I remember ...