Preserving your Wild Forest Mushrooms (Pickling and Drying Methods)

Hello,

I have ventured to the forest a few times since my last post and I have noticed this year’s season has produced a great crop of wild mushrooms in our South Australian forests. The decent rain in April and warmer temperatures all throughout Autumn have certainly helped the supply, although the mushroom season did start a little later than usual. Now at the end of June, I’m still finding some Saffron Milk Caps at Mt Crawford and Kuipto Forest. I was also so ecstatic when we found our first Slippery Jack growing in our garden last week! A Polish dream come true!

With so many mushrooms about this season I thought it may be useful to share with you some of my recipes to preserve them so you can enjoy their deliciousness throughout the year. I have included two of my family pickling and drying methods that I tried recently.

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A glorious Polish bonfire: grilled kransky with sauteed forest mushrooms

The best way to enjoy foraged wild mushrooms is to consume them immediately. Sometimes we don’t even make it home, cooking them up in a pan with butter over a camp fire. Delicious! If you want to add a bit more zing to your pan-fried mushrooms the following is my go to recipe for a great balance of flavours.

 

Rustic fried mushrooms 

What you will need:

  • Saffron Milk Cap mushrooms, stems cut and sliced or keep whole (see my last post on tips to identify them correctly)
  • 1-2 tbsp butter
  • 3-4 garlic sliced cloves
  • A small handful of finely sliced flat leaf parsley or dill
  • Juice from 1/2 lemon
  • A generous sprinkle of pepper
  • Salt to season

Method:

  • Saute the mushrooms in the butter.
  • Add the garlic and continue to saute for 2 min
  • When the mushrooms have softened take off the heat and add the herbs, lemon juice and season with salt and pepper.
  • Serve with a slice of rye or sourdough bread. Enjoy!

If you have foraged more mushrooms than you can eat in the next day or two it is best to preserve them. The two common methods my Polish grandparents would use were to pickle them or dry them. Pickling suits the Saffron Milk Caps the most as they are quite mild in flavour and combined with a few spices and vinegar they make a great accompaniment to a plate of smalls goods or part of your antipasto. You can dry most mushrooms and they keep for years if you keep them stored well.

 

Pickled Mushrooms

This is a simple pickling recipe that can easily be adjusted by adding different ingredients. You can add garlic, oil, herbs and spices to your liking. Pimento/ Allspice is popular in this recipe but I did not have any on hand when pickling this batch. This recipe below compliments the Saffron Milk Cap mushrooms but you can pickle other edible mushrooms.

What you will need:

  • 1kg Saffron Milk Cap mushrooms
  • 1 litre of water

  • 500ml white vinegar
  • 50g salt
  • 1 tsp sugar
  • 1 large onion finely diced
  • 2-3 bay leaves
  • 1 tbsp whole peppercorns

 

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Method:

  • Remove stuck pine needles from the caps and clean your saffron Milk Caps by soaking in some water for about 30 min. This will help eliminate any bugs that may be contained within the mushroom.
  • Cut off the stems and check the hollow cavity for bugs. If you see any, rinse again before use. Slice the mushrooms to about 1/2 cm in thickness.
  • Place in a pot with the water and bring to the boil for 10-15 min. Drain and cover.
  • Bring the vinegar, salt, pepper, onion and bay leaves to the boil for 5 minutes. Completely cool.
  • Divide your mushrooms in clean glass jars. You can pickle in one large jar or several smaller ones.
  • Pour your cooled vinegar mixture over the mushrooms right to the top. Seal the lids tight.

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The following method is important to sterilise your pickled mushrooms. There are many ways to sterilise your jars, either before you add your pickled mushrooms or after. My grandmother uses the following method and I enjoyed giving it a go!

  • Line a pot with a cotton cloth. Place a few jars on top but be sure not to cramp them too close together. This ensures your jars won’t break from rattling against each other.
  • Cover with water so that the jars are completely submerged.
  • Bring to the boil and reduce heat to maintain a steady boil for 15 minutes. It felt a little odd to sterilise my pickled mushrooms this way but it is an effective way to sterilise them.
  • Once cooled, store in a dark place and they are ready after a few weeks and can be stored for 1-2 years. When opened, store in the fridge thereafter. Enjoy!

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Drying Mushrooms

Drying mushrooms is quite simple and there are two main methods; oven drying and air drying. I recently tried the oven method as an excuse to warm up our home.

  • Preheat your oven to 50-60 degrees Celsius.
  • Remove pine needles and gently clean your mushrooms using a damp cloth. Remove stems.
  • If drying spongy mushrooms like the Slippery Jack variety (Suillus Granulatus), it is useful to remove excess moisture using some paper towels or a dry clean cloth.
  • Slice and arrange slightly apart on a baking tray lined with baking paper.
  • Place in the oven with the door slightly ajar or routinely open the door to allow moisture to escape. Dry for as long as required until your mushroom pieces snap. Drying time will depend on the type of mushrooms and how thick you cut them. Alternatively you can also dry your mushrooms as the whole cap. My batch pictured below took approximately 4-5 hrs with the oven door ajar.
  • When your mushrooms have completely dried, store in a sealed container somewhere dry. A great tip I found online suggests to reuse those small silica packages you find in your vitamins or other dry foods, and place one amongst your mushrooms to absorb any moisture.
  • To re-hydrate these mushrooms, place a few in a little hot water and stand for 10 min before adding to soups, sauces and stews.

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I hope these tips and recipes are useful to you and you have fun preserving your forest mushrooms.

Have a lovely day,

Jacqueline

 

 

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Wild Mushroom Foraging at Mt Crawford Forest

Hello,

One of my favourite activities in Autumn is taking a trip to Mt Crawford Forest and indulging in the sport of wild mushroom foraging. Mt. Crawford, located at the north-eastern side of the Adelaide Hills, is a pine plantation forest with several areas open to the public for camping, hiking, weekend bonfires and mushrooming. Autumn is an especially popular time to go there, particularly within the Polish community in Adelaide, I have been going here with friends and family since I was very young. As Poland is abundant with majestic pine forests, such an annual pilgrimage offers an opportunity to reconnect with the familiar natural landscape and revisit the nostalgia for the motherland many have etched within their hearts. In fact, I do not recall a time I have ever visited this forest without bumping into at least one Polish family, especially in the Rocky Paddock area. I often see someone I know, or easily identify other Poles by sighting a group cooking their Kransky’s pierced through a stick over a bonfire, or a little crowd wandering in the forest with cane baskets filled to the brim with pine mushrooms. The stereotype holds quite true!

For us Poles and many other Slavic communities, mushroom foraging is one of the most enjoyable cultural pastimes. I love the opportunity for the younger and older generations in a family to spend time together, where the elder’s can pass on their very valuable foraging wisdom to the next generation. In my family, my grandmother is the mushroom guru who had the respected role in carefully checking that our collected mushrooms are safe to consume.

Our most recent trip this Autumn was quite special as it was the first time I began passing down some of my mushroom knowledge to my young children. It was such a beautiful sunny Autumn’s day. Golden light filtered through the pine trees as I breathed in the calming fresh scent of pine needles scattered across the slightly damp forest floor. I will forever cherish the memories made with them by my side, running through the forest finding and collecting mushrooms. There was a sense of bitter-sweetness though. I spent many years foraging  in the same places with my late grandfather by my side,  and felt slightly overwhelmed with a sense of longing for him yet a comforting closeness to his memory.

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The common varieties of pine mushroom quite easily found and safe to pick at Mt. Crawford are Saffron Milk Cap and Slippery Jack/Weeping Bolete mushroom.

Saffron Milk Cap ~ Lactarius Deliciosus

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The Saffron Milk Cap mushroom has a distinguishable saffron-orange cap that can range approximately 4-15 cm in width depending on its maturity. They are also commonly referred to as pine forest mushrooms. The cap is sticky when wet but otherwise dry and some of the larger ones can concave into the centre. Underneath they have light reddish-orange crowded fanned gills and green stains can occur due to bruising when handled or naturally at maturation. The stem can range approximately between 3-8 cm and is hollow inside. Found beneath conifers in well drained moist soil, usually surrounded by pine needles. They often grow in clusters so if you find one it is likely you will find more nearby. When sliced, the milk is deep orange in colour. Saffron Milk Caps have a mild taste and strong woody scent when cooked. Discard the stem before cooking.

 Weeping Bolete (commonly known as Slippery Jack) ~ Suillus Granulatus

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The Slippery Jack is distinguishable by its brown cap and yellow porous sponge beneath and when young, its underside is covered by a thin veil. As it matures the veil thins out and forms a ring around the stem. Similar looking mushrooms that fit this description without a veil can be often confused as ‘Slippery Jacks’ are from the same Bolete family, but are in fact technically Weeping Bolete as pictured above. Both are safe to eat and will be referred to collectively as Slippery Jacks by many. In fact, I previously distinguished both as Slippery Jacks prior to undertaking more research!

When young, the Weeping Bolete/ Slippery Jack cap has a conical chestnut brown to darker brown cap that later flattens out and may even concave slightly at the centre upon maturity. The cap ranges approximately 4-10 cm in width. The cap is quite slimy to touch and can be easily peeled off before cooking to avoid gastric upsets, but some do keep it on. I prefer to peel it off. Like the Saffron Milk Cap, these too are found near the base of conifers and often in clusters, the stem should also be discarded before cooking.

When you have identified a mushroom confidentially as either the Saffron Milk Cap or Slippery Jack or Weeping Bolete, take your small knife and cut through the stem, leaving the roots and partial stem behind. This ensures the mushroom will regenerate and leave opportunity for others to forage for many years to come. It is considered very disrespectful and poor sustainable practice to pick mushrooms with their roots attached. It is also very important to note that always check with credible sources that a mushroom is safe to pick. I’m not a mushroom expert and my advice is based on my family knowledge and personal research, so please take your own precautions and remember “When in doubt go without” as some mushrooms can be very poisonous. It is also wise to become familiar with mushroom varieties that are commonly confused with the ones you want to pick and find out if the confusions are safe or poisonous.

Where to find useful resources:

  • Inquire at the Mt. Crawford Information centre for specific guides on local mushroom varieties.
  • There are several useful apps with detailed taxonomies of many varieties, use with caution.
  • Search for credible online sources, particularly from local governing and educational bodies.
  • It is very useful to find someone with experience and knowledge to accompany you on your initial mushroom foraging adventure. Extra points of confidence if you can take a Polish grandmother or grandfather with you! (That’s a potential business idea! Hire a Polish Babcia hehe).

While great caution needs to be taken, foraging for your own wild mushrooms is such a wonderful experience and a great way to get back in touch with nature and enjoy how food was once commonly acquired. I hope you have found some inspiration to give it a go and take a trip to Mt. Crawford* for a great weekend of adventure. Stay tuned for my next post which will include ideas and recipes on how to prepare your foraged wild mushrooms.

Stay warm and have a lovely day,

Jacqueline

* Or alternatively the more southern Kuipto Forest in South Australia.

Harvest Mylor Cafe

Hello,

recently I was on going for a country drive through Mylor and stumbled upon the Harvest Mylor Café. Tucked underneath some majestic oak trees, this charming cottage has been transformed into a vibrant modern café, whilst retaining it’s rustic charm. The outdoor dining area is a lovely cosy set up; with wooden tables and chairs accompanied by inviting colourful crocheted blankets, to keep toasty on those chilly mornings. Such a lovely location in a leafy and peaceful setting, certainly a way to experience the slower-paced lifestyle up here in the Adelaide Hills.

The menu is full of healthy wholefood options, ticking most dietary boxes. Harvest emphases their use of locally sourced seasonal produce, mostly made fresh in house. One of the things you will notice when exploring local cafes in the Adelaide Hills is the frequent warm personal service, Harvest is certainly true to this.

When we arrived late morning, my daughter already had a little breakfast at home earlier but was slightly peckish. We were served by Danielle who went out of her way to chat to my little one, suggesting to make her a custom mini egg and bacon slider to satisfy her little craving, at a smaller cost than the larger one on the menu. She kindly also made her a babyccino on the house which was not expected but a lovely gesture of her warm hospitality.

I ordered the buckwheat waffles topped with Harris smoked salmon, a softly poached egg, creamy hollandaise, dressed in a generous amount of sprouts and garnishes. It was delicious, nourishing and plated well, providing a lovely harmony of textures. My husband ordered the breakfast Brioche bun filled with fried eggs, crispy bacon, greens and served with a house made spiced relish …. and he certainly enjoyed every mouthful of this comforting breakfast, particularly the relish! We also enjoyed a coffee with our breakfast and I must say it is worth the trip up just for their amazing espresso, their crème was perfect. They also had an additional sweet waffle menu (not pictured) that will certainly satisfy those with a sweet tooth with several decadent options.

A trip to Harvest Mylor Café is a perfect way to start your weekend if you are keen on a little country exploring, and a great alternative stop on your annual pilgrimage to Hahndorf this Autumn (Mylor is only 10 min away). Visiting Mylor also offers the opportunity to check out the local Strawberry Farm ‘Walker Family Farms’ or go for a hike on part of the Heysen trail. Harvest Mylor Café is located on the main road of town, with plenty of parking next to the café and across the road at the main oval.

Harvest Mylor Café

240 Strathalbyn Road, Mylor

Opening hours: Thursday to Sunday 8:30am – 3:30pm

 

I hope you enjoy some lovely adventures in the hills this Autumn.

Have a lovely day,

Jacqueline

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Exploring Roadside Farmer Stalls in the Adelaide Hills

Hello again,

Autumn is coming to an end here in the Adelaide Hills and the cold crisp air has arrived! Wanting to get out of the house last weekend, we decided to jump into the car and explore the towns surrounding us. My little boy has been sick at home for a few days, and I wasn’t prepared to risk extending his illness in this cold. Our solution was to go on a little family adventure searching for the best roadside farm stalls while he remained rugged up in the car.

We decided on our route by simply choosing the prettiest and most scenic roads at each intersection, enjoying the charm of discovering new places and views along the way. Our first find was in Uraidla, where we found such a cute roadside stall filled with seasonal autumn produce such as pumpkins, cabbages, oranges and rhubarb to name a few. We bought some cabbages, leeks and beautiful bunch of beetroot that will be perfect for making one of my favourite Polish soups called Barszcz (Borsch). As we were taking some photos of the stall, a farmer on a giant tractor drove right up to us from nowhere and with a cheeky grin said “Hello there, I see you are admiring my golden beets?” A little embarrassed, we were unsuspecting of anyone watching us, and felt like such city folk with our SLR camera taking photos of vegetables on the side of the road.

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Several windy roads took us through lush green meadows dotted with gum and pine trees, stopping briefly to say hello to some grazing cows. Our little adventure led us to Summertown, Piccadilly, Balhannah, Oakbank, Woodside and Bridgewater. Fields of apple orchards and endless bare grapevines stretched across these country towns. I loved seeing the old rustic farm equipment displayed near the roadside as an ode to the past, and the afternoon sun peering over the gentle rolling hills; quite iconic for the Adelaide Hills!
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The excitement of being the first the spot the next stall along the road made a great afternoon and we were spoilt for choice spotting several little stalls on the outskirts of towns. The Apple Orchard shop was a small store that sold some delightful Fuji apples, so fresh and crisp, it was not hard to imagine them being picked the previous day. Some great fruit preserves from seasonal local fruit can also be found throughout the Adelaide Hills.  We particularly enjoyed a delicious combination of rhubarb and raspberry jam by Naturally Nice Jams that we found in Lenswood, perfect on toast!

Springwood Farm in Summertown was also a great find, they grow raspberries, figs and other berries and produce Granny May’s Jams. Their raspberry jam has such a perfect balance of sweetness and tartness with such a juicy raspberry flavour, that is well worth the trip over!  Friendly farmer David spotted us leaving his stall and chatted to us about his farm and told us that during the peak season in summer, they sell their own ice cream made with their fresh raspberries and blackberries! Find more details about Springwood Farm here.
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DSC_4185On our way back we found some gorgeous flower stalls, and one cannot end a trip around the hills without stocking up on some horse manure for the garden! The kids found it quite amusing we were searching for bags of horse poo and the trip was such a nice family adventure with many laughs all afternoon.
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In our busy lives it is nice to take a step back sometimes and spend a day like this just wandering and exploring with no real expectations and schedule. It was lovely experiencing good old country values such as farmer’s trusting our honesty to pay at unmanned stalls, and knowing we are still able to make a difference in supporting local farms. Additionally it was a good educational lesson for our children in understanding seasonal farm production and essentially where our food comes from.
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So if you are looking for something different and fun to do this weekend with friends, family or even a cool date idea, head up to the hills and explore a little. You will create some fun memories, meet some inspiring country folk and collect a bounty of goodies along the way!

Stay warm and have a lovely day,

Jacqueline

 

A local treasure: The Stirling Hotel

Hello,

One of the great things about moving to the Adelaide Hills is discovering all the great food haunts; be it quaint little cafes, trendy hotels or classy vineyard restaurants. I will be sharing with you the worthy mentions, starting with the award-winning treasure of Stirling: The Stirling Hotel.

The Stirling Hotel is a beautiful and trendy venue, nestled at the end of the main strip in Stirling (Mt Barker Road). It’s charming ambience draws in crowds all year round. However since Spring has arrived visitors have been flocking here to enjoy their modern menu, whilst basking in the sunny weather we have had lately.

I have dined here several times; for breakfast, lunch and dinner, and the service and food has been consistently exceptional. Their bistro menu caters to the traditionals, with some classy pub grub, to more modern experimental tastes with their tapas and signature burger menu. The multi-complex hotel caters to all moods, with a restaurant, a bistro, a pizza bar and a unique licensed patisserie that is located at the rear within the cellars (offering a wine or coffee with your fresh croissant!).

Breakfast has been my favourite time to venture here, to avoid the city crowds coming up during the day and evening. One of the highlights of breakfast is the pancake station that allows you to indulge in unlimited pancakes for $7.90, but get in early to avoid queuing up. My children love this and it is their usual breakfast choice when we come here. Recently I was here with them and we sat outside along the bench with the beautiful view of the main street all greened up on a sunny Saturday morning. I ordered the avocado and haloumi on sourdough dressed with dukkah and vincotto that gave it a lovely texture, it was delicious. For families, the deck area is ideal as it faces a lovely garden and lawn area where kids can run off their energy whilst waiting for their meals to arrive (yet remaining in full sight). I’m yet to experience the bar at night however I have taken note of their interesting cocktail menu, and inviting Sunday sessions on the deck (during my evening walks around town).

Visiting Stirling in Spring also offers the opportunity the wander around town which is right now in full bloom. The magnificent oak and druids provide lush green canopies and colourful bursts of floral hues are on display all throughout the town. A walk down the lovely leafy archway on Druid Avenue is definitely a must this time of year.

The Stirling Hotel is a great spot to mark on the “To Do List” this Spring and a great idea for those who wish to impress visitors or a new date. You can find it at: 52 Mount Barker Road, Stirling.

Hope you have a lovely day,

Jacqueline

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Our New Life in Stirling

Hello,

After much anticipation and planning, we have finally made it across from Perth to our new home in the beautiful town of Stirling, in the Adelaide Hills. We have been living here for nearly two weeks and our experience so far has been nothing short of magical.

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The absolute abundance of nature everywhere is so breathtaking! Everywhere you look the sky is filled with layers of various types of pine trees, luscious green ivy wrapping itself around anything in its path, beautiful bursts of remaining red Maple leaves, and the prettiest soft petals of pink and red Camelia’s sparkling with raindrops. While some trees including Elm and Oak are bare in the current winter season, their trunks are covered in the greenest moss and fit in beautifully with the evergreen trees.

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Growing up, I was always surrounded by gum trees so the experience of seeing bare trees is quite lovely as an Australian. Also quite distinct for Stirling, are the never ending Agapanthus plants lined up right onto the boundary of streets and roads. I cannot wait to see them flowering their beautiful blue blooms in Summer.

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Adelaidians who make the annual Autumn pilgrimage to Stirling and Hahndorf, would be really impressed by the sensory wonderland Winter has to offer here in Stirling. Taking the scenic route off of the main street is certainly worth it. I have made it a habit to take the longest way back home down some enchanting residential streets, after an errand or school drop off (even getting lost with low fuel this week! 😂).

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Our garden has been so exciting to explore. Our children especially love navigating around the rugged pine forest below our house, and the winding path towards the gardening beds at the top of our property. There is frequent drizzle of rain here, and while we have been lucky so far to escape the heavy showers (usually occurring in the evening), we have been surprised by how much time our children are spending in the garden. Some days, afterschool, they play outside until sunset and happily rug up and explore in their gumboots with their umbrella in hand!

Walking around our garden, my lungs are constantly filled with such lovely crisp fresh air with the occasional waft of comforting wood fires escaping chimneys that surround us. Gentle sounds of birds singing, rain water trickling into our creek, with bursts of majestic kookaburra calls; often draw me to pause and take in all that surrounds me.

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At the bottom of our property we have a winding creek that also runs through our neighbours’ properties, and it’s quite full at the moment after the recent rain. The cascading trees on the creek’s bank reminds me of that scene from one of my favourite movies “The hundred foot journey” where the two chefs form their friendship and love over their picnic by the river bank.

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Mark and I have enjoyed making countless plans for garden projects that we can’t wait to get stuck into and share with you here. For now, it’s been so wonderful just to enjoy and explore our new home amongst the great unpacking task we are yet to complete! Stay tuned for some more of our adventures in the coming weeks.

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Have a lovely weekend,

Jacqueline

Our Tree Change

Hello,

After 10 years of adventures living all around Australia, my husband Mark and I decided it was time to plant some roots so our children can grow in a place that is truly home.  After living in Darwin, Sydney, Adelaide and Perth, we made the decision to return to my home town in Adelaide, and we craved a more nature-based lifestyle. 

I still recall the afternoon I was standing in our backyard with Mark, in our current home in Perth, and he said “Wouldn’t it be nice to own a tree? A nice big leafy tree? Wouldn’t that be amazing!”

Mark grew up in a semi-country lifestyle in Nabiac in the central coast of NSW with various animals and 16 acres of land to explore and grow up in. I had quite the suburban life, but my parents owned a little shack at Swan Reach on the River Murray. I spent the best days of my childhood exploring the river, lake and riding my bicycle around in the luxury of freedom and nature. Over the years that we have been together, Mark and I have tried our best to maintain our involvement in nature, and we grew plants and vegetables where there was room. My solution to our lack of space in our apartment living in Sydney, was to grow my own hanging geraniums over our balcony. This has become a real therapeutic hobby for me, tending to my geraniums can lift any sort of mood I have (especially when people stop their car to take photos!).

We have realised how important nature is for the emotional, spiritual and intellectual development of our children. We long for a home where our children can explore, make a mess, climb trees, create, discover, experiment and have plenty of fun outdoors! We also believe in the importance of our children learning the skills of growing their own food and environmental sustainability, for our continual use in generations to come.

Since becoming a mummy to my wonderful son and daughter, I have felt a desire to preserve my genetic roots.  I aspire to uphold the culture, traditions and values of my Polish heritage and my husband’s German/ Polish heritage for our children. I have always been besotted by the stories of Poland my grandparents often spoke of, as a child. My polish heart adores the heart warming traditional Polish food I grew up with, and the mouth-watering Polish cakes filled with summer fruits, poppy seeds, cream and farmhouse white cheese.

Being Polish in Australia is a culture of its own. Ever since I can remember, my family made at least one annual pilgrimage to the beautiful Mt Crawford Forest in South Australia. These trips to the forest always stir much nostalgia and comfort from the motherland they all miss. The majestic pine trees and golden forest floor scattered with pine needles and pinecones, are always cherished. A day in the forest always included a hearty bonfire, with the tradition of roasting a juicy Kransky pierced onto a stick over the ember flames. In autumn it is a rite of passage for young children and their parents to learn the skill of mushroom picking from the elders in the family. This is an important skill as the wrong kind of mushroom can have terrible if not dangerous consequences! I have always loved forests and living all over Australia, I have always searched for a similar experience in the state national parks. Nonetheless, none could pull my heart strings like  Mt Crawford and the Adelaide Hills could!

We were so happy when we found our beautiful new home in Stirling… and our tree! Stirling is a pretty town in the Adelaide Hills, filled with majestic oak and pine trees and the experience of all four seasons, giving it a very european feel. I’m so happy that we have our own mini forest of pine trees at the bottom of our property, and some lovely terraced gardening beds to grow our own food and flowers, especially strawberries! Growing and eating fresh strawberries evokes fond memories of my Aunty Dorothy’s (Ciocia Dorota’s) garden as a child many lazy summers ago. Strawberries are one the most popular fruits in Polish baking and I hope to share with you some lovely Polish cakes I plan to bake with strawberries grown in my garden.

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Our new tree change adventure will begin at the end of July 2015 when we finally move from Perth back to my hometown in Adelaide. This blog will include our garden adventures, sharing some of my favourite recipes, our experiences exploring the treasures of the Adelaide Hills, and the discovery of my Polish heritage woven into these areas. I look forward to sharing our new adventure with you in our new wonderland…

Jacqueline