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Annabel enjoys a bike ride and a riverside picnic with a Wanaka breadmaker who delivers organic artisanal breads to her customers on an electric cargo bicycle.
She takes home a loaf of sourdough to make crunchy bruschetta to toss into a Panzanella Salad with sun-ripened tomatoes from her garden. It’s the perfect starter for an autumnal meal of Slow-Cooked Beef Ragu and Pasta with Roast Pumpkin, followed by her no-fail recipe for Spiced Orange Crème Caramels.
On this page you'll find recipes and bonus videos from this episode. All the rest of the recipes from the series are in the accompanying book, Annabel Langbein: The Free Range Cook - Through the Seasons, Sorry – this book is out of print
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