Sometimes the best things happen when you stumble upon them. Many years ago, I came across a great glass studio in Karridale, Western Australia. It is known as Fox Studio Glass Gallery. See the following link
The studio is full of beautiful colourful creations, bowls, vases and glasses. Alan Fox is very talented and does most the work on the premises. His work has been recognized throughout the world. He was commissioned to do something for the Queen. He mentioned to me he made a sceptre for Elton John in his early days. This place is definitely worth a visit.
After this, if you are heading back to Margaret River, stop at The Berry Farm for Afternoon tea. See the link
I recommend the scones, jam and cream! There are also other yummy things on the menu including dishes for vegetarians. The Berry Farm started a long time ago with a little cafe making a few different jams from the berries they grew. Today, there are many types of jams and other gourmet treats from which you can purchase.
This has given me an idea for a beautiful recipe for tomato chutney. This is savoury and can be used on sandwiches or with cold meat and salad.
Tomato Chutney
Ingredients
Ingredients
1lb or 2 cups of white sugar
3lbs or approx 1.4kgs of ripe tomatoes
1lb or approx 500gms of brown onions
2 large tablespoons of plain flour
1large tablespoon of salt
1 and a half tablespoons of mustard
1 large tablespoon of mild curry powder
White vinegar
3lbs or approx 1.4kgs of ripe tomatoes
1lb or approx 500gms of brown onions
2 large tablespoons of plain flour
1large tablespoon of salt
1 and a half tablespoons of mustard
1 large tablespoon of mild curry powder
White vinegar
Method
With a sharp knife, cut a cross shape into the tomato skin on top (not too deep, just the surface). Now, place the tomatoes into a large basin and cover with boiling hot water and leave for about half an hour. Drain water and you should be able to peel off the skin .
Dice onions and tomatoes and put into a bowl and sprinkle with the salt. Cover with a tea towel and leave overnight.
Next day, drain off excess liquid. Place tomatoes and onions into a large saucepan with sugar and almost cover with vinegar. Place on stove and boil, remove from stove after 5 minutes.
In a small bowl, mix flour, mustard and curry with a little vinegar to form a paste. Add the paste to the tomato and onion mix, keep stirring so it doesn't go lumpy.
Return to stove and cook on a medium heat for one hour. Keep stirring so mixture doesn't stick to the pot.
Remove from stove and bottle into sterilized jars while hot. Store in the fridge.
With a sharp knife, cut a cross shape into the tomato skin on top (not too deep, just the surface). Now, place the tomatoes into a large basin and cover with boiling hot water and leave for about half an hour. Drain water and you should be able to peel off the skin .
Dice onions and tomatoes and put into a bowl and sprinkle with the salt. Cover with a tea towel and leave overnight.
Next day, drain off excess liquid. Place tomatoes and onions into a large saucepan with sugar and almost cover with vinegar. Place on stove and boil, remove from stove after 5 minutes.
In a small bowl, mix flour, mustard and curry with a little vinegar to form a paste. Add the paste to the tomato and onion mix, keep stirring so it doesn't go lumpy.
Return to stove and cook on a medium heat for one hour. Keep stirring so mixture doesn't stick to the pot.
Remove from stove and bottle into sterilized jars while hot. Store in the fridge.
