We’re known for our baked goods and delicious pies, so why not have a go at our latest recipe, Curried Fish Pie. Perfect for family dinners and serves four.
If you’re looking for some breakfast or brunch inspiration, our head chef Ricky, has put together a delicious recipe of corn fritters, with red capsicum salsa and poached eggs.
Saddles is still here, just at a limited capacity. Since we’re in lockdown, we thought we’d reach out to the Saddles team and see what they’ve been up to and embracing lockdown life.
We spoke with Simon and Kelly of Little Hill Farm to learn more about their passion for sustainable practice, exceptional animal welfare standards and making the decision to start a farming business.
If you’re looking to pickle your own vegetables, the process is quick and very simple. Here’s our executive chef, Cameron Cansdell’s recipe to try at home.
Two of our most notable inhabitants and regularly photographed are Bruce and Betty, two black swans that roam freely and live on site. Learn more about the breed and their characteristics.
We sat down with Tim and Hannah, owners of The Food Farm in the Yarramalong Valley to hear all about their produce and sustainable practices.
Today is International Women’s Day and to mark the occasion, we thought we’d celebrate all the hardworking women that are part of the Saddles family.
At Saddles we love working with lavender in cocktails and dishes. Find out more about lavender’s properties and how to make our famous Lavender Spritz.
This Dacquoise recipe has been put together by our executive chef, Cameron Cansdell and is perfect for any occasion – layers of light, fluffy meringue separated by whipped mascarpone cream and fresh strawberries.
Saddles isn’t just a dining space, it’s a destination and a key part of our philosophy – we celebrate all that is Australiana. But what does this mean exactly? Let us explain.