December 12, 2016
Sustainability is a huge part of the Spicers philosophy and nowhere more so than Homage Restaurant at Spicers Hidden Vale. Head Chef Ash Martin and his team have taken ‘farm to fork’ from a catchphrase and made it a lifestyle.
An essential part of that philosophy is minimising wastage in the kitchen. With that in mind, Ash has blown the dust off the old Martin Family Cookbook to give us his Nan’s rum ball recipe using left over Christmas pudding.
12 Days of Christmas