The past week has been a little bit of everything—in the best way. Life seems to be falling into a rhythm lately, moving between Brisbane and the farm. I spent a lovely few days in the city with the kids—soaking up time together, going out for lunch, and hosting bookclub. We just finished The Heaven and Earth Grocery Store—have you read it? I absolutely loved it. A gentle, powerful story with so much heart. I’ve just started listening to The Wedding People, another bookclub pick, and I’m really enjoying that too.
After a few days in Brisbane, I headed back out to Tenterfield to check on the gardens. I’d just planted out both Millers Lane and Bella Vista with winter seeds and seedlings—spinach, silverbeet, kale, broccoli, radish, rocket, parsley, coriander, cauliflower, and beets. In those early days, they need a bit of extra care—water, warmth, and a little attention so they don’t get too stressed. I’ll do a separate post soon about how I’ve been setting up the gardens, for anyone curious.
I brought our old cat Eli with me this time. Since Olive passed away a few months ago—his best little mate—he hasn't quite been the same. He really loved her. These days, he likes to stick close, so I’ve decided to start taking him out to Tenterfield with me whenever I can. He seems to really enjoy it. Most evenings he’s curled up on my lap, purring away… which, if he had his way, would be his full-time job.
On Friday night, Benji and I went to a pop-up pizza night run by our favourite barista in town. It was so good. I love seeing these creative little events popping up—there’s a real buzz building here. Thoughtful, talented people bringing their skills and ideas to the community. I said to Benji, how fortunate we are to witness the small shifts happening.
Most of my time over the past few months has been spent indoors at Bella Vista, painting and redecorating the farmhouse—which I absolutely love doing. I am nearly finished and figure whilst the Autumn weather is so beautiful I will started focusing on working outside in the gardens and paddocks and when the weather turns I can return to the jobs inside… I’ve just finished staining the second old church pew I found on Marketplace and restored. One now sits at the front of the house, the other at the back—perfect spots to perch with a beverage of your choice and take in the beautiful views. I also set up a compost bin, laid weed mat, helped move stones to make garden paths, and squeezed in some bread baking.
Speaking of bread—there’s a recipe I wanted to share with you. It’s my go-to focaccia, and I make it at least once a week (sometimes more). It’s simple, reliable, and always a hit—bookclub girls gave it rave reviews!
Tash’s Focaccia
In a big bowl, mix 5 cups of baker’s flour and 1 tablespoon of salt.
In a jug, stir together 2½ cups of warm water, 2 teaspoons of sugar, and 1 sachet of baker’s yeast. Leave it until it starts to foam—this means the yeast is active.
Add the liquid to the flour and mix well. Knead until smooth and bouncy.
In a clean bowl, pour in 4 tablespoons of olive oil, then add the dough. Cover and let it rise until doubled in size.
Using two forks, fold the dough over itself from either side, then transfer to a tray and let it proof again—until it spreads about a quarter of the way to the tray’s edges.
Heat your oven to 220°C. Drizzle olive oil over the top, then use your fingers like you’re playing piano to make those iconic dimples. I love sprinkling nigella seeds and salt over mine, but you can go wild with toppings.
Bake until golden and fragrant. So simple, so good.
Let me know if you try it, or if you have any questions. I’m no expert, but I love playing around with recipes and this one’s definitely a keeper.
Something else I’ve been experimenting with this week is hoshigaki—a traditional Japanese method of drying persimmons. I first came across them while travelling in Japan. You peel the fruit and hang them somewhere with sunlight and a bit of airflow for about four to six weeks, gently massaging them daily to help move the sugars around. I was planning to hang them under the eaves of the house, but with the concreter coming to do the deck, I shifted them out to the shed instead. They’re all strung up now, jiggling in the breeze like little orange lanterns. I just love the slowness of it. A small, sweet reminder of Japan right here at home. I’ll keep you posted on how they go..
Our eldest daughter Eden is flying in from Melbourne on Wednesday to stay for ten days—I can’t wait. Benji, the kids and I will spend a few nights out at Tenterfield and then head back to Brisbane to spend time with family.
If you’re getting a bit of a break over the holidays, I hope it’s filled with the things and people you love.
Love Tash xxx
