“THIS SAUCE IS BASED ON THE ITALIAN CHICKEN CACCIATORE, WHICH TRANSLATES TO ‘HUNTER’S STEW’. TRADITIONALLY IT IS MADE WITH TOMATOES, BUT I PREFER THE LIGHTNESS AND BRIGHTNESS THAT COMES WITH SIMMERING THE CHICKEN THIGHS JUST IN WHITE WINE. IF YOU CAN, GRAB A LOCAL WHITE .”
FOR MANY YEARS now, pasta making has been my self-care ritual. Like the practice of meditation, making pasta by hand has been a way for me to achieve self-discovery and mindfulness, all with delicious results. Now, pair that with a long weekend away at a beautiful farmhouse and we’ve got relaxation and respite.
I’m going to take a punt that if you’re reading this, you too use food as a way to unwind, be it reading a cookbook or magazine, pottering in the kitchen all day or sitting down to a beautiful meal. So, it’s only natural that people like us enjoy weekends away centred around food... They are our ultimate escape.
From one food lover to another, this is my how-to guide for a long weekend, inspired by my favourite short stay –The Old Schoolhouse Milton on the NSW South Coast, an easy drive from Sydney.
My first tip choose a place that inspires you. Milton is a picturesque, historic town that straddles country and coast. Here you get the best of both worlds
