It’s natural to draw to the close of a year and think back over what has been, and how life may have changed. And this evening, when we pass from this decade to the next, it is even more insightful to look back at the last 10 years.

Ten years ago, I was on a 5 day hike around Wilsons Prom. Myself and 5 other friends spent New Years eve at Sealers Cove.  I vividly recall sitting on the beach, drinking a few sips from the one bottle of warm champagne we could carry in, someone was playing a guitar, there were twinkling tea light candles and bright stars in the sky. It was surreal. Back then, there was much hype and speculation that our way of life would crumble all because of how we stored our dates on computers (Y2K). Some people even went as far as building bunkers and bulking up on water and baked beans in case it did. I recall thinking that if our way of life was to come to an end, I was happiest being surrounded by nature. (more…)

While on our Honeymoon, Tom and I had an introduction to wood-fired pizzas. Can I just say that once you have tried homemade food that is wood-fired, it’s hard to look back at anything else.

So, a few years later, when we finally had the priviledge to design our own backyard, it was the key feature we decided to have. (more…)

Day 1

Step 1: Build the oven floor

To build the oven floor: (more…)

If you want a good wood-fired oven – you have to insulate it, and insulate it well!

A well insulated oven can reach temperatures of 500-700 degrees C on the inside. Let’s just say, you can’t achieve or maintain that kind of heat if you don’t. (more…)

The final day is the fun part. You get to put your own artistic touches to the oven (and if you don’t have any arty bones in your body – you can always paint). (more…)

Today I tried a fruit I have never seen before, let alone tasted, called Babaco. I was given it yesterday by a visitor Sam. I was intrigued, and at the same time spent a good 24 hours eyeing it before I decided to try it.

I noticed that I felt quite reluctant to try something new. Isn’t it funny how we humans can be so anxious about change? What is that all about? (more…)

This is Opa’s recipe from the ‘Bakkerij de Greef’ in Zutphen, The Netherlands. (more…)

Being Dutch (or half dutch) has it’s advantages. For starters, if you say you are Dutch, it instantly makes you cool. Try it – even if you aren’t Dutch, and you will notice people instantly associate you with dykes, windmills, legislated hash and prostitution. Awesome! (more…)

I think Opa Gerrit an amazing man. He grows all of his own vegetables. His vegetable garden is probably twice the size of my backyard (maybe 6 metres by 30 metres), and all year round he tends it. He has the ‘deep smarts’ about growing food that the next generation has completely lost. (more…)

This is Opa Gerrit’s recipe, translated.

Ingredients

• 300g sifted self raising flour (more…)