Category: Lavender

Inspired by 1989 – Lavender and Sparkling Rosé Mustard

Strike a pose!   Today we are Vogue-ing back to 1989 with part two of our look into the October / November 1989 edition of Vogue Entertaining.  And taking inspiration from the cover, today’s recipes all come from an article called Lavender’s Coup which mostly features those flowers as a key ingredient.  In fact they all did except for one random recipe for strawberry sorbet. 

lavender-sparkling-rose-mustard2My front garden is full of lavender and at the moment it looks glorious!  We are also in no danger of colony collapse disorder here because the garden is also full of bees. Kinda dangerous for me because I am highly allergic to stings  but thus far we are respecting each others’ space. 

lavenderProvençal Leg Of Lamb

This is not so much a recipe as a suggestion by Vogue Entertaining:

“Instead of inserting the usual garlic or rosemary into your leg of lamb before roasting try lavender instead.  Pat about 1 small handful or 2 level tablespoons of dried English Lavender all over the roast.  Season and bake as usual. 

The lavender will not flavour the meat strongly but with a lovely subtle herby taste and the perfume of the lavender will permeate the kitchen from your oven.”

I added some lavender to my usual rosemary and garlic for a roast leg of lamb and the result was divine.  The flavour was exactly as promised however no I think Vogue Entertaining may have been waxing lyrical with the lavender scent permeating the kitchen.  There was precisely none of that.  There was however the equally delightful aroma of roasting lamb so no harm done!

lavender-lambI went slightly Middle Eastern with my sides which were a roasted pumpkin salad with, feta, walnuts and roasted red onion and some sautéed broad beans and mushrooms with a tahini yogurt dressing.  The broad beans were also home-grown just not by me – they came direct from my bosses garden.  

lavender-lamb3Lavender and Sparkling Rosé Mustard

The original recipe for this mustard contained white wine.  I had some sparkling rose in the fridge and decided to use that instead and the result was lovely.  The mustard is both sweet and spicy, the ginger and cloves add depth and warmth, it’s loaded with herbs to keep it light and fresh. 


Slather  this liberally all over your favourite ham sandwich, over a chicken before it goes in for roasting or whip up a Croque Monsieur or use where ever else you would use mustard!


Lavender and Sparkling Rosé Mustard
A delicious and versatile mustard
Write a review
  1. 50g yellow mustard seeds
  2. 50g black mustard seeds
  3. 1/2 tsp ground cloves
  4. 1/2 tbsp fresh tarragon
  5. 1//2 tbsp fresh thyme
  6. 1/4 cup chopped parsley
  7. 2 cloves garlic
  8. 2 tsp chopped ginger
  9. 11/2 tbsp honey
  10. 1 tbsp salt
  11. 3/4 cup sparkling rose
  12. 1/3 cup olive oil
  13. 1 tbsp dried English Lavender flowers
  1. Combine the mustard seeds, cloves, tarragon, thyme, parsley, ginger, garlic, honey and salt in a blender.
  2. Process until all the ingredients are finely chopped.
  3. With the motor running, add the sparkling rose and oil.
  4. Remove to a bowl, cover and stand at least 8 hours.
  5. Add the lavender and stir thoroughly with a wooden spoon.
  6. If you prefer a smoother mustard, blend a second time.
Adapted from Vogue Entertaining October / November 1989
Adapted from Vogue Entertaining October / November 1989
Retro Food For Modern Times




Signature 1 Vintage Valentine Quick as Wink2

Peachy Keen for Peach Sorbet with Lavender & Rosemary

Summer, and peach season, is pretty much drawing to a close here.   So, if like me, you love the stone fruit, how can you prolong the taste of summer through autumn, winter and spring?  By making this gorgeous sorbet which combines lovely sweet peaches with (ahem)…homegrown lavender and rosemary.  Yes, I have garden produce!!! 

Peach Sorbet Ingredients
Peach Sorbet Ingredients

This is so simple, just these three ingredients, some sugar and water.

Peach Sorbet Ingredients2
Peach Sorbet Ingredients2

 And you get one of the loveliest ice creams ever.   This is really refreshing without being too sweet –  the lavender and rosemary are not overpowering but add a little depth to the fruit and sugar.

AUTUMN – The Sorbet Ma’am, Just The Sorbet

Autumn in Melbourne is lovely.  You get cold crisp mornings, warm days and cool evenings.  To prolong the taste of summer as it starts to get darker and cooler, this peach sorbet is perfect just on it’s own in a cone. All alone.  Like a rolling stone.

Yes.  I think it’s enough now too.  Because I heard you moan and groan.

Really stopping…NOW.

Because just look at this peachy goodness!

Peach Sorbet
Peach Sorbet

WINTER – Baked Peaches With Amaretti and Amaretto and Peach Sorbet

Mmmm…hot baked peach, cold peach sorbet , herby, nutty, sweet and boozy….that’s about all my favourite adjectives right there.  And I totally forgot to take a picture of it before eating half of it.  So I had to borrow a peach off my friend’s plate to take this picture.  Thanks for the peach Monica!!!

Peaches Baked with Amaretti and Amaretto2
Peaches Baked with Amaretti and Amaretto2

 You may be wondering where you are supposed to find peaches in winter?  Well my mum used to make this for us waaaaay back and we only ever used to have it with tinned peaches.  And believe me, this is one of the few things where you will ever hear me say that this works as well (maybe even a little better) with tinned as fresh.

SPRING Into A Peach Sorbet Bellini

Spring in Melbourne means the Spring Racing Carnival which means lots of champagne.  You can really welcome the warmer days by adding a dollop of the peach sorbet into the bottom of your champagne glass for a fabulous take on a Bellini.

 So good even Lulu wants one!

Lavender and Rosemary Bellini2jpg

Lavender and Rosemary Bellini
Lavender and Rosemary Bellini

 Hope your week is peachy keen, jelly bean.

Signature 1 Vintage Valentine Quick as Wink2   

Peach Sorbet with Lavender and Rosemary (3 ways)
This deliciious and easy to make peach sorbet will bring back the flavour of summer all through the year
Write a review
  1. For The Sorbet
  2. 200g sugar
  3. 2 tbsp edible dried lavender
  4. 2 springs of rosemary, about as long as your thumb
  5. 1 kg of peaches
  6. 200g water
To Serve
  1. Ice cream cones
For The Baked Peaches with Amaretto and Amaretti
  1. 4 large peaches, or you can used tinned, in which case you will need 10 halves
  2. 20 crumbled amaretti biscuits
  3. 4 tbsp Amaretto Liqueur
  4. 2 tbsp brown sugar
  5. Butter for greasing the pan
  6. 4 scoops of sorbet
For The Bellini
  1. Sparkling Wine
  2. Rosemary sprigs and lavender sprigs and peach wedges to garnish (optional)
For the Sorbet
  1. Place the sugar, water, lavender and rosemary into a small saucepan. Bring to the boil, stirring occasionally. Then simmer for 5 minutes.
  2. With a paring knife, make a small cross into the bottom of each peach. Place in a bowl and pour boiling water over the peaches. Let them sit for a few minutes then tip into a bowl of iced water. The skin should now be quite easy to peel off. Cut the peaches into wedges and place them in the sugar syrup.
  3. Once this mixture is cool, remove the peaches and place them in your blender, strain the syrup to remove the lavender buds and rosemary and add the liquid to the blender. Blend until the mixture is smooth.
  4. Churn in an ice cream maker according to manufacturer's instructions. Transfer to a container and chill in freezer for 2 to 3 hours, or until firm.
  5. Serve with ice cream cones or as described below.
For The Baked Peaches with Amaretto and Amaretti
  1. Preheat the oven to 200ºC.
  2. Lightly butter a baking tray
  3. If using fresh peaches, cut in half, remove the stones and, using a melon baller or a teaspoon, scoop out a little bit more of the peach flesh and place in a small bowl. If using canned peaches, finely dice 2 peach halves and place in a small bowl.
  4. Place the crushed biscuits, the amaretto and 1 tbsp of sugar in the bowl along with the peach flesh. Stir to combine.
  5. Fill the peach halves with this mixture.
  6. Place the peaches onto a baking tray. Sprinkle with the remaining sugar.
  7. If using fresh peaches, bake for around 20 minutes until cooked through then place under a hot grill for the last 5 minutes to really caramelise the topping. If using tinned peaches, bake for 5 minutes, really just to warm the peaches through then place under the grill for the last 5 minutes.
  8. Serve immediately, 2 to a plate with a dollop of sorbet.
For The Bellini
  1. Add a dollop of sorbet to your champagne glass.
  2. Top with sparkling wine.
  3. Garnish as desired.
  4. Enjoy!!!
  1. I like to leave my biscuit crumbs fairly rustic so they vary in size from crumbs to larger chunks.
Retro Food For Modern Times



Get every new post delivered to your inbox
Join millions of other followers
Powered By

Get every new post on this blog delivered to your Inbox.

Join other followers:

Optimization WordPress Plugins & Solutions by W3 EDGE
%d bloggers like this: