My first batch of pita bread cooked in the wood oven.  I am slowly starting to understand the rhythm of cooking with fire and have learnt that the entire key to success is patience.

A fresh Silver Perch caught by my Dad on an Australia Day camping trip.  We cooked this  simply by coating the fillets lightly in plain flour and frying them in a little olive oil with salt and pepper. Fresh fish, caught locally is really the best fish to eat, in my opinion.

These small tomatoes are the Thai Pink variety which I had not heard of before Jodie kindly sent me the seeds.  The fruit (in my case) was small but tasty and the plants have been very resilient.  My photo has not truly reflected the beautiful, pearly pink colour of these little gems!

Some generous visitors recently left us with a bucket of these amazing peaches and suggested I might give them to my chooks!  Instead I sprinkled them with ground coconut palm sugar, vanilla and ground cacao before roasting them slowly.  Sorry chooks.

Lastly, a batch of scones straight from the wood oven.  Feeling the squishy scone dough come together in my hands before watching it rise quickly in the oven made me very happy.  In my excitement I forgot the egg wash, do scones need egg wash?

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My friend Celia at Fig Jam and Lime Cordial  hosts this fun tour and makes it possible for us   to catch a glimpse into some very interesting kitchens around the world.  Why don’t you join in the fun.

What is happening in your kitchen this month?

*the sprinkle for the peaches came from Beach Organics.