I think this is my all time favourite Rosemary dessert. It’s between that and her cheesecake. My preference was to eat this when it’s still a little warm, so the filling is gooey and the crust is crumbly. Add cream = HEAVEN. Photo by Alex Lvrs on Unsplash Ingredients: Method: Crust Filling Combine
Mum’s Pavlova
I’ve made this recipe a bunch of times and it always works. I think it’s the little things that Rosemary taught me: make sure the egg whites are at room temperature, make sure your mixing bowl is small and super clean, no oil residues. It was generally a summer or christmas dessert, but occasionally she…
Peach Kuchen Country Style
This was one of her all time favourites. I loved it, but found it extremely rich after about the third slice! The image shows more of a peach pie, but Rose made her kuchen in a lamington tin, so it looks like a peach slice. I still have the very same tin in my kitchen,…
Simple Chicken Curry
This is the most basic of chicken curry recipes, which means you can’t go wrong. Bush cooks didn’t have a huge stock of herbs and spices at their disposal, so they had to make do with basics. Clive of India curry powder was a favourite. In those days, there weren’t a lot of curry pastes…
Chocolate Sauce Special
When ingredients were limited, and obtaining fresh fruit was a bit hit and miss, Rosemary had a couple of good dessert sauce recipes up her sleeve to put on icecream. She always had a can of evaporated milk in the cupboard, and a packet of cocoa. This one got her VG tick (Very Good!). Ingredients:…
Ginger Delight
I still remember when Rosemary first brought this dessert into her repertoire. The combination of ginger, pineapple, and tart yoghurt really tickled our tastebuds. This became a regular dessert when she was older and cooking for less people. These days, I can hardly read the writing for the stains. There are many similar recipes out…
Bush Trifle
Trifle has to be one of the most well known and loved desserts in country Australia. There are many variations of trifle recipes, including those with chocolate and jelly. Rosemary never had the time or inclination to cook a sponge just for a trifle, so she always used the jam rolls from the shop. Drowned…
The Ultimate Chilli Con Carne
Every time I think of Rosemary’s chilli con carne, my mouth waters. She used to like to serve it with rice or mashed potato, and corn on the cob. But over the years, I’ve used this recipe for tacos, and nacho’s, and have even served it just with crusty bread and a garden salad. If…
Casserole Yum Yum
This lamb casserole was one Rosemary’s core winter recipes. It’s been made by many of our family and friends over the years and never fails to get a thumbs up. Somewhere along the track it was dubbed Casserole Yum Yum, which seemed to stick. As I copy it from the torn and food stained orange…
Best Moist Fruit Cake
Rosemary had a love for cake, which she handed on to her children. It grew from the important routine of morning and afternoon teas, which broke up the long days of manual labour on the farm. In her early married life, she used a boiler and an old wringer to do the washing. She often…
The Flying Vicomtesse 