Fine dining at Merton

If the residents can’t go out to a restaurant, the restaurant comes to the residents.

Royal Hotel Muswellbrook

BY ROS BALDWIN

When I stepped into the cool hotel from the heat of the afternoon, I had only two things on my mind: an ice-cold gin and tonic and a good chat.

Branxton butcher hits the spot

BY ROS BALDWIN

Peering into fridges brimming with wagyu beef, extraordinary Berkshire pork, the finest cuts of Cowra lamb, house made charcuterie and a cabinet of thick flavoured sausages and all the usual suspects, I felt like a kid in a candy shop. 

Hooked on the aroma of freshly baked bread

BY ROS BALDWIN

With a pretty intense background in the world of food, different aromas – both weird and wild – form a huge part of that. But for me, there is something more at play than just the smell.

Baume offers birthday bliss

BY ROS BALDWIN

August is birthday month in my family.  I secretly look forward to it, dread it and will it to be over from the first day till the last. 

One for all the cheese lovers

BY ROS BALDWIN

My name is Ros and I have a weakness for cheese. Most cheeses in fact. But in particular a distinctively sharp and flavourful, matured cheddar.  Or a decadent, oozy French style camembert. Soft or hard goats’ cheeses are also a personal favourite.