The Post and Rail

The Post and Rail

Comments

Thank you Cindy for a great day cooking Risotto and Arancini balls. Good fun day, creating beautiful flavours
What a talented lady indeed I love all my paintings Cindy thank you so much x
A very successful day 10 jars of stewed apricots and 23 little jars of apricot jam all the apricots are from my tree about 7 kg of fruit 😊
My first solo attempt at jam made with fresh strawberries blueberries and raspberries it tastes amazing some nice little presents for my neighbours for Christmas and of course keeping a few for myself 😜 thanks Cindy you are a wonderful teacher xx
Great day, Cindy. thank you
Great Day, Cindy. Thank you. Good food. Good people. Easy to follow ideas and recipes. I'll be back
Lol...says I'm a top fan this week...I'm a top fan every week!!
Hey Cindy I wanted to share with you my first loaf of sourdough. I did the class a few weeks ago but first loaf today. Any others got a pic of their first loaf?
Thanks Cindy.... the Robe bus group had a terrific time!
Made your lemon squash last weekend Delicious
Cindy are you conducting another ‘Preserving for enthusiasts’ workshop sometime in the near future, would have loved to be in last one? Just wondering reading the great reviews you have received.
Just did the propagation course. Cindy is a great teacher very easy to listen too. Learnt heaps of good tips now to go off and give them a try. Would highly recommend this course. Thank you and I will look out for more courses.

The Post & Rail - Potager & Pantry. With Cindy Cross. A hands on gardening, preserving and cooking school at 7 Bill James Ct, Compton, South Australia

My aim is to share my knowledge of gardening and cooking in a hands on, lots of questions workshop.

Home made food using mostly our own farms produce. Everything made from scratch. Mahalia Coffee, Milk shakes made with our own home made syrup, Lemon or Ginger squash made by us. Frappe drinks, icy drinks made with fresh fruit from the farm. We also sell our freshly picked organic produce & preserves. There is also a retail nursery outlet.

Mission: My aim is to share my knowledge of gardening and cooking in a hands on, lots of questions workshop.

Operating as usual

cindycross.com

Master the Art of Fresh Cheese — THE POST & RAIL

This one's a rippa! Coming up is a Fresh Cheese class. It's on Saturday the 1st of August 10am - 2pm. $125 per person.
In this class we make some delicious fresh cheeses from scratch.
We make Ricotta from scratch, it’s a taste sensation. Then we also make it into sweet and savoury dishes.

Have you thought about making Butter? We make butter in this class which we turn into a couple of different compound butters to expand our repertoire, like Cowboy Butter. Best of all, we turn the butter into puff pastry and use the Ricotta that we've just made and make Spinach & Ricotta Sausage Rolls that we eat with out lunch.... all made from scratch.

Then we make Mozzarella from scratch, which we can keep large or turn into Bocconcini. Labneh is another specialty which looks sensational in a jar with Olive Oil.

Cream Cheese is next with the rich and creamy cheese, being quite simple to make.

Come and learn these delicious home Cheeses. The Best part is we get to eat them all, as part of the class, we incorporate them into a table of food for our lunch, fit for kings.

I would love it if you could share this post and tag someone who might enjoy doing this class.

Thanks so much
xx Cindy

https://cindycross.com/onsite-classes/master-the-art-of-fresh-cheese

cindycross.com Saturday 1st of August 2020 - In this class we learn some fantastic Fresh Cheeses to make at home. We make Ricotta from scratch, it’s a taste sensation.  Then we also make it into sweet and savoury dishes.  Have you thought about making Butter?  We make butter in t

Thanks Mandy, we had a blast yesterday. I am so glad that classes have started again. I think this Beetroot Risotto was your favourite!

Thank you Cindy for a great day cooking Risotto and Arancini balls. Good fun day, creating beautiful flavours

cindycross.com

Winter Pruning Fruit Trees — THE POST & RAIL

Hi everyone, I've just had to put another Fruit Tree Pruning class up on the website due to the original one booking out so quickly. It's Saturday 18th of July 10am - 2pm $125 per person.

If you missed out on booking a ticket for the first class, here's your chance.
I would love it if you could share this post or tag someone who needs help pruning their orchard.
xx Cindy

If you don’t know what you’re doing when it comes time to pruning your orchard, this is the class for you!

At the end of this 4 hour, hands on class, you will have the confidence, know how and ability to prune and care for your fruit trees.

My experience comes from a 26 year Horticulture career and an Advanced Diploma of Horticulture, but more importantly from the experience of having an orchard of over 100 different fruit trees in my last garden for over a decade.

You’re going to learn the 3 guidelines for pruning, what tools to use, how to prune, when to prune and also learn how to get the best crop from your orchard. There’s a booklet that includes tips on how to get the most fruit from your tree and even a guide to the best varieties to plant.

There’s even tips on how to prune an overgrown and unruly tree. I also explain Curly Leaf and how to control it.

To finish this class we will enjoy a Ploughman’s lunch incorporating the preserves I’ve made from my own fruit trees.
https://cindycross.com/onsite-classes/winter-pruning-fruit-trees-1

cindycross.com Saturday 18th July 2020 - If you don’t know what you’re doing when it comes time to pruning your orchard, this is the class for you! At the end of this 4 hour, hands on class, you will have the confidence, know how and ability to prune and care for your fruit trees. My experience comes from a 26

Moroccan Lamb, Lentil and Winter Veg Soup.... with Bloopers

I had a blast making this yesterday. I thought it would be fun to leave some of the bloopers in!
Made in the slow cooker, this was 10 mins of prep and all day blipping away.
Rather than ingredients/method, I'll just write it as it goes.
In your slow cooker put:
1 small shouldler of lamb (you could use left over roast lamb with bone and some meat)
2 large spring onions (or an onion, diced)
Some sort of Pumpkin, around 500g diced
A few stems of Celery and leaves
A few big leaves and stems of Silverbeet
A couple of small Salad Turnips (any root veg)
1 x tin of Diced Tomatoes
2 Tablespoons Vegeta Stock Powder
1 Tablespoon each of Cumin, Coriander Powder, Turmeric
1 teaspoon of sugar (trust me, it balances everything)
2 Litres or "enough water" to cover the vegetables.
1 bunch of Coriander, leaves and stems .....don't tell Matt (Swap for Parsley)
I put it on at 10am, and by 5 pm the meat was falling off the bone. I took out the whole joint, removed the fat and chopped the meat into small pieces and put it back into the soup.
Serve with a dollop of Greek Yoghurt and some Coriander Leaves.........or not!

cindycross.com

PAINTINGS FOR SALE — THE POST & RAIL

I've just uploaded 4 new paintings to the website.
The posing Blue Wren $350, (60cm x 90cm Acrylic on Canvas)
The Two Yabbies $350 (60cm x 90cm Oil on Canvas)
The Glowing Bunnies $140(38.5 x 51 Oil on canvas in rustic frame)
The Colourful Magpie $120 (29cm x 39cm Oil on Canvas in rustic frame)
Click on the picture and it will take you to the website to have a closer look. I thoroughly enjoyed painting these. Also, I am really loving the vibrancy of oil painting. xx Cindy
https://cindycross.com/art-for-sale

cindycross.com

cindycross.com

Grow an Abundant Vegetable Garden — THE POST & RAIL

Hi Folks. I am very excited to be running this NEW CLASS!
Grow an Abundant Vegetable Garden.
This class is jam packed with things to take home as I have a huge collection of heirloom and saved seed for you to sow and take home with you. Which means that in a matter of weeks, you'll be planting out your own abundant garden.....

Sunday 2nd August 2020 - In this 4 hour class, we are going to learn about growing Vegetables from scratch. At the end of the class, you’ll have the confidence to either start a vegie garden or really make the most out of your existing garden.

This class is timed perfectly for the start of the spring season.

We are going to start with sowing seeds from my collection of saved seed and heirloom varieties (over 80 varieties!) that I love and grow myself and you’ll get to take these punnets home with you. We will also take cutting of herbs and divide some things for you to take home.

We will cover what to grow and when and how to plant them, where to plant them, including spacings.

We will also be covering how to fertilise them and with what, making your own compost and how to keep your garden abundant with tricks on how to incorporate it into your life without taking up all of your time.

To end the day we’ll enjoy a Ploughman’s Lunch, enjoying the fresh produce from the garden and preserves that I’ve made with my produce.

You get a booklet with all this information in it so that you have something to refer to.

Please like and share this post or tag someone you think might be interested, it really helps to get the word out! xx Cindy
https://cindycross.com/onsite-classes/grow-an-abundant-vegetable-garden

cindycross.com

Home run on this Gluten Free Sour Dough Loaf. I’ve been wondering how to make a loaf good enough to not taste the difference, and with a gluten free sour dough starter. I’ve got to admit, this crusty loaf had me saying wow. Luckily I wrote down all the things I threw into the bowl. I’ll try and make it again in a couple of days to prove it wasn’t a fluke. Then I can put it into a Gluten Free Class.

I just phoned a tv company in Sydney, trying to pitch a tv series "The Abundant Harvest" My heart was racing, butterflies in my stomach, thinking of leaving a message, only to have someone answer...…… I've never had so much trouble putting a sentence together ….. what a bumbling conversation! Oh dear goodness! bahahaha! Anyway I've sent the pitch off. This is the 4th company I've contacted and I've got to say, the rejections are very kindly put, they must do it often.
Any thoughts or suggestions? I'm very naïve in this department. I did contact the SBS and they said you need to contact production companies and then they pitch them to the tv stations.

cindycross.com

Master the Art of Fresh Pasta — THE POST & RAIL

Master the Art of Fresh Pasta & Gnocchi.
If you've ever wanted to learn how to make fresh Pasta from scratch or the lightest and fluffiest Gnocchi, then you will love this class.
In this 4 hour class we learn how to make a classic fresh pasta dough. From which we make fresh Spinach and Ricotta Ravioli with a Roasted Tomato Sauce. We even make the Ricotta from scratch!

We make the classic Spaghetti Carbonara, the authentic way. It’s so creamy, but there’s no cream!

We discover how easy and delicious it is to make Beetroot Pasta. For the sauce, we crumble a Walnut, Fetta and Mint concoction that is utterly delicious.

We also make Gnocchi from scratch. Wait until you try these light fluffy pillows. Yes, there is a trick to getting them light and fluffy! I’ll show you how, but best of all is that we get to eat all of these delicious Home Made delights for our lunch.
Saturday 18th July 2020 - $125 per person
10am - 2pm.
https://cindycross.com/onsite-classes/master-the-art-of-fresh-pasta
Please like and share the post or tag someone that might be interested, it really helps!

cindycross.com

Well I don’t know what Colour you go after tickled pink but I am so excited that 4 paintings have sold at the Hollicks Exhibition, within a week! Woop woop! So I’ve added the Hare, Pink Galah and Sulphur Crested Cockatoo to the exhibition. It’s so exciting to think people have my paintings on their walls. Seriously so cool! Xx

cindycross.com

My Guide To Buying Fruit Trees — THE POST & RAIL

I think it might be perfect timing to share this guide I've written to help choose what variety of Fruit Tree to buy. It's time to plant them and purchase them and they are also cheaper to buy now. I came up with a favourites list, so if you're after an Apricot, Peach, Plum, Pear, Apple, Fig or Cherry. I explain how and why I would choose just one. If you only had room for one. Obviously I want them all but sometimes you only have room for 1 Apricot, or One of something. Check it out, it's full of opinions! lol.
https://cindycross.com/home-1/my-guide-to-buying-fruit-trees

cindycross.com I’ve spent many hours pouring over catalogues with the thought of buying fruit trees. After a while, the mind boggles and gets over whelmed with information. I’ve had an orchard with over 130 different varieties of Fruit Trees as well as 46 different varieties of Citrus and I have learnt so mu

About to do the live ABC SOUTHEAST garden talk back show from the Mount Gambier Cave Gardens. I wonder what questions I’ll get asked today? 😁

cindycross.com

Winter Pruning Fruit Trees — THE POST & RAIL

BRAND NEW CLASS! Winter Pruning Fruit Trees:
If you don’t know what you’re doing when it comes time to pruning your orchard, this is the class for you!
At the end of this 4 hour, hands on class, you will have the confidence, know how and ability to prune and care for your fruit trees.
My experience comes from a 26 year Horticulture career and an Advanced Diploma of Horticulture, but more importantly from the experience of having an orchard of over 100 different fruit trees in my last garden for over a decade.
You’re going to learn the 3 guidelines for pruning, what tools to use, how to prune, when to prune and also learn how to get the best crop from your orchard. There’s a booklet that includes tips on how to get the most fruit from your tree and even a guide to the best varieties to plant.
There’s even tips on how to prune an overgrown and unruly tree. I also explain Curly Leaf and how to control it.
To finish this class we will enjoy a Ploughman’s lunch incorporating the preserves I’ve made from my own fruit trees.
10am - 2pm Sunday 19th July.

I would really appreciate it if you could like and share this post, it really helps! Also, if you know someone who would benefit from doing this class, let them know, or tag them. Thanks so much. xx Cindy
https://cindycross.com/onsite-classes/winter-pruning-fruit-trees

cindycross.com If you don’t know what you’re doing when it comes time to pruning your orchard, this is the class for you! At the end of this 4 hour, hands on class, you will have the confidence, know how and ability to prune and care for your fruit trees. My experience comes from a 26 year Horticulture career

cindycross.com

A Perfect Recipe for Cold Days — THE POST & RAIL

I think they should bring back leg warmers, my goodness it's cold today. I thought I'd try and see if I can post a link to my blog (oh yes, I'm learning to be up with all that hullaballoo!) that's on my website. This hot Citrus tea will wake you and your tastebuds up! I'd love it if you could click on the link and see if it works! xx Cindy
https://cindycross.com/home-1/perfect-lemon-tea

cindycross.com This Citrus Tea will give you a boost, wake you up and help your immune system.

Well colour me Tickled Pink!
My first Exhibition is set up at Hollick's Estate. I couldn't be more excited! It's called Feather, Fin and Fur. I thought this event would be cancelled due to all the restrictions but now they are easing, Hollick's Estate is open and MY PAINTINGS are hanging on their walls. Wowee!
They are open 7 Days 11am - 4pm

cindycross.com

Master the Art of Risotto & Arancini — THE POST & RAIL

Coming up on Sunday 5th July, Master the Art of Risotto & Arancini. So much fun to be had learning how to make delicious food!
Once you get a good Risotto into your repertoire, you will never look back. Like all good peasant dishes, there’s a way to get the most delicious dish. It’s from using seasonal ingredients of the highest quality and treating them right.

10am - 2pm.

In this class we make 3 Risotto dishes and Arancini Balls for an entrée.

Beetroot Risotto.
Served with Crumbled Fetta, Mint & Roasted Beetroot

Mushroom Risotto.
Served with Burnished Mushroom, Lemon Thyme, Parmesan & Balsamic Glaze.

Grilled Pear & Blue Cheese Risotto.
Served with Grilled Pear, deglazed with White Wine Vinegar, Crumbled Creamy Blue Cheese, Spiced Walnuts and Pomegranate Drizzle.

Arancini Balls.
Served with Roasted Capsicum & Chilli Jam
https://cindycross.com/onsite-classes/master-the-art-of-risotto-amp-arancini

cindycross.com Once you get a good Risotto into your repertoire, you will never look back. Like all good peasant dishes, there’s a way to get the most delicious dish. It’s from using seasonal ingredients of the highest quality and treating them right. 10am - 2pm. In this class we make 3 Risotto dishes and A

Nanna's Yo Yo Biscuits

In this video I show you how I make Nanna's Yo Yo biscuits. Just 4 ingredients and 2 measurements.... yes that's right, I actually measure something here, it's painful but necessary. Add this to your baking repoitoire and everyone will love you for it!

Today’s lunch with a teensy bit more effort than the baked beans on toast day. However.......
Left over Bolognaise Sauce between layers of burnished eggplant. Burnishing the eggplant is the key to flavor and texture. Happy days! Xx

cindycross.com

Sour Dough for Beginners — THE POST & RAIL

I am so excited to start classes again. Sour Dough for Beginners is on Saturday 4th July from 10am - 2pm
If you've ever wanted to pull a gorgeous loaf of Sour Dough out of your oven, then you are going to want to do this class. It is easier than you think! My methods are simple and I make it so that you can incorporate Sour Dough into your life.
Join me in this 4 hour hands on class, where we learn all about Sour Dough Bread Learn how simple it is to make Sour Dough and keep your starter alive.
We make a loaf to take home and bake. We make Bagels, Naan & turn the Naan into Pizzas as part of our lunch.
We enjoy all of these things over a delicious lunch to end our day. You get to take home some starter, a Loaf to bake and the confidence to keep making Sour Dough for the future.

I have limited to numbers to 5 for this class to keep in line with safety etc.
https://cindycross.com/onsite-classes/sour-dough-for-beginners-saturday-4th-july-2020

cindycross.com

I did promise Matt when I made Cinnamon Scrolls next I would make some Cheesy Vegemite Scrolls...... so I did, but not without a good decontamination barrier or baking paper. He is salivating!

Funny things I’ve learnt in the last week:
-Never ride on mow the bumpy side paddock without a proper reinforced Bra on.... (dangerous & exhausting)
-Never wear a brand new jumper and start painting (new clothes are a magnet for paint, or dirt, or food)
-Always keep a tin of baked beans in the cupboard for when the teenagers have eaten everything else and you can’t be bothered shopping yet!

I hope this gives you a great laugh about the visual on the lawn mower. 😂😭😳 The struggle is real! bahahaha!

Want your business to be the top-listed Restaurant in Compton?

Click here to claim your Sponsored Listing.

Videos (show all)

Moroccan Lamb, Lentil and Winter Veg Soup.... with Bloopers
Nanna's Yo Yo Biscuits
Easy Quince Paste
Chicken & Leek Pasty AND Rustic Apple Pies
Lamb Koftas on Rosemary Skewers.
Mount Gambier Community Garden Orchard Pruning
Easy Roast Chicken Dinner in One Tray
Easy Bunch of Flowers

General Manager

Cindy Cross

Culinary Team

Cindy Cross - Advanced Diploma of Horticulture - 25 years experience. 15 Years Food/Café/Catering/Preserving experience. Owner of Amber Ridge Farm Shop/Nursery & Café for 6 1/2 years.

Attire

Casual

Services

Groups Outdoor Reserve

Price Range

££

Payment Options

Cash Mastercard Visa

Telephone

Address


7 Bill James Ct
Compton, SA
5291