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As her children grow up and leave home, Colleen Southwell finds comfort in the small surprises of a winter garden.
The Shady Baker shares treats from the luxury walking retreat, including recipes for grown-up muffins, a date and oat slice, and prune and walnut paste.
“She’s a grand old lady, but she’s also a very friendly house,” Jillie Arnott says of the century-old home, now open to artists and guests.
The Graziher columnist mixes umbels, daisies, alliums and ornamental grasses at her garden in the Central West of New South Wales.
Once a caterer, Jillie now hosts creative workshops at her century-old homestead. She shares the recipe for a morning-tea favourite.
The very best country slice recipes from the pages of Graziher, including Summa Rayner’s scrummy slice.
“More often than not, overwatering is far worse for a plant than not enough moisture,” writes Claire Austin.
The Shady Baker takes some time out and shares recipes from a weekend away on a retreat run by horsemanship coach Jillian Prince.
A harsh climate and a wish to blend in with the landscape inspired this energy-efficient contemporary home at Moore Creek, New South Wales.
Resisting the urge to tidy up drying grasses and seed heads makes for a more interesting garden.
The former vet nurse changed careers and launched a flourishing seed store in Tasmania.
Practical shortcuts to help you make the most of your time in the garden.
It’s just 150 metres from the Birdsnest store that started it all.
Dealing with the end of a relationship is difficult, and it’s especially challenging when there’s limited access to formal and informal support.
Claire Austin considers the role scent plays in a garden and what to plant for a yard that smells as sweet as it looks.
Plus, the outback gardener shares her tips for new tools, hydrangeas and planting in spring.
With lashings of chalk paint, beeswax and elbow grease, Sandy Palmer has created the timeless farmhouse aesthetic she loves.
Waiora’s new owners recruited landscape designer Paul Bangay for the ambitious renewal of their Strath Creek property in central Victoria.
Plus, gardening advice columnist Cassandra Hooke answers your questions about plant spacing, irrigation systems, natural bug control and more.
Maggie MacKellar reflects on aging and the joy of a Sunday afternoon ride with friends.
Grace Brennan says we ought to celebrate the pubs, post offices and other staples of small-town Australia.
Once a caterer, Jillie now hosts creative workshops at her century-old homestead. She shares the recipe for a morning-tea favourite.
The Shady Baker shares treats from the luxury walking retreat, including recipes for grown-up muffins, a date and oat slice, and prune and walnut paste.
Irish butcher-and-chef duo Rick Higgins and Gaz Smith share recipes for porchetta with a winning stuffing, an indulgent mash and lamb shoulder with mother sauce.
From orange cream filling to economical cornflake cookies, these recipes by Jane Smith (aka The Shady Baker) are perfect for dunking, gifting and filling the bickie tin.
“She’s a grand old lady, but she’s also a very friendly house,” Jillie Arnott says of the century-old home, now open to artists and guests.
A harsh climate and a wish to blend in with the landscape inspired this energy-efficient contemporary home at Moore Creek, New South Wales.
The Barlow is the perfect spot to relax and unwind.
You can receive one of her bright and colourful vases when you subscribe to Graziher.
Florals, crushed linen and four very different takes on country living, from the pages of Graziher.
As her children grow up and leave home, Colleen Southwell finds comfort in the small surprises of a winter garden.
Resisting the urge to tidy up drying grasses and seed heads makes for a more interesting garden.
“More often than not, overwatering is far worse for a plant than not enough moisture,” writes Claire Austin.
The Graziher columnist mixes umbels, daisies, alliums and ornamental grasses at her garden in the Central West of New South Wales.
The former vet nurse changed careers and launched a flourishing seed store in Tasmania.
The Shady Baker shows us how to make olive oil biscotti using the olives from her own tree.
This light olive oil cake is an elegant treat all by itself or topped with whipped cream, fruit or ice cream.
Jane Smith’s rhubarb jam will be devoured before the new year—we promise.
It’s lovely served with sausage rolls, lamb chops, sandwiches or a chunk of cheddar cheese.
These muffins are perfect for using up overripe bananas, and they are firm enough to pack into lunchboxes.
Use up your old eggs to make this delicious custard to pour over warm desserts.
This recipe makes 21 bars with just a few pantry ingredients.
These delicious scones are quick to make when you have guests coming over.
