Birthday Grilled Peach Salsa March 22 2021

Those who know me know that I am one of many Pisceans in our friendship group and so for the month of March we tend to eat with friends a lot. We discovered this darling salsa during one of our impromptu Birthday dinners, we’d been eating so much over previous days we all felt like we needed something a little bit fresh to go with our Birthday champagne! It was perfect!


  • 6 peaches ripe but firm peaches
  • 1/2 tsp olive oil
  • 1 red cayenne chilli, minced
  • 1/2 medium red onion, finely chopped
  • 1 medium tomato, chopped into 1 cm pieces
  • 2 limes - juiced
  • 1 pinch Maldon salt flakes
  • Handful chopped fresh coriander leaves


  • Heat a char grill pan on medium-high heat and add a little olive oil. 
  • Cook peaches for 2 minutes each side or until they have the nice char lines on them from the pan.
  • Cool for 2 - 5 minutes. 
  • Cut into 1cm pieces.
  • Combine the cayenne chilli, red onion, tomato with the peaches.
  • Squeeze over lime and season with salt flakes.
  • Let sit for 30 minutes (optional).
  • Stir though the coriander leaves .
  • Enjoy with corn chips, friends and champagne!


 - Pony Black

Margaritas in a Tasmanian Winter. August 11 2020

We find that our lime tree provides us with so many limes over Winter that is has become a yearly tradition to enjoy a margarita or two in the depths of a Tasmanian chill. I like to crank the heat up and pretend it's summer - call me a denialist - but it gets me through the cold. 

 A shaker
 Cocktail glass

2 parts blanco Tequila (we used Espolon - mainly for the pretty label)
1 part Cointreau
1 part freshly squeezed lime juice

Cubed ice

1.Chill your glass
2.Run a lime wedge around the rim of your glass before rolling it in salt.
3. Put a handful of ice and all of the ingredients into a shaker, then shake hard for about 30 seconds to chill the liquid really well
4.Strain the mix into the glass being careful not to disturb the salt rim. 


Hot tip - You'll want to enjoy in moderation.