JOURNAL

The chef, educator and culinary consultant at Anna Tasca Lanza, Anna Feldman shares three seasonal recipes for right now. A curiosity...

I can’t help but be inspired by all the produce that steadily streams in through the kitchen doors throughout the year.

Aleeshia Tozzi from Anna Tasca Lanza - Edible education is at the foundation of every program, experience and stay we offer.

As the leaves begin to turn, the days shorten and the temperature drops, pumpkins begin to appear. Generally sown in April and planted...

Meet Jed - the wonderful mushroom man. "Whilst working at Rochelle I had the pleasure of meeting Jed. One evening during service Jed...

A collection of recipes by three great chefs - Emily, Hayley and Lauren. Each recipe calls for using British Strawberries. A note from us...

I believe the most successful kitchen garden, whatever its size, is a result of its relationship and value to the community it supports....

I have always been interested in bees. Working as a chef I am aware how dependent our food chain is on these lovely little pollinators.

Pod your beans, taking note of their size and the thickness of their skins. Raw broad beans are a ‘beginning of the season’ treat.