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Seaside Garden with Raised Lawns, Hampton, Victoria

Beaumaris Garden.

A gabion wall provides a backdrop to a vibrant, colourful plant scheme.



Recipe: Spring Chicken Pasta
This is a quick, easy and healthy pasta dish.
Serves four


Three skinless chicken breasts
One bunch asparagus
One head of broccoli
One onion finely chopped
Two cloves of garlic peeled, crushed and chopped
Half a cup of pine nuts
Packet of fettucine or pasta of your choice
Sea salt
Fresh ground black pepper
Chopped fresh or dried thyme
Extra virgin olive oil


Rub the chicken brests with olive oil, half a teaspoon of sea salt, half a teaspoon of  black pepper and  half a teaspoon of thyme.

Grill the chicken breast in a ridged grill pan until cooked, cover and remove to a warm oven.

Add the asparagus to the grill pan to cook.

Bring water to the boil for pasta, add a pinch of salt and cook pasta, when the pasta is half cooked add florets of brocolli.

Meanwhile add olive oil to a large fry pan and gently cook the chopped onions, garlic and pine nuts until golden.

Remove the chicken from the oven, slice into 1 cm pieces and add to the fry pan and cook gently for two minutes.

Remove cooked asparagus from the grill pan and slice into 2cm pieces and add to the fry pan.

Drain pasta and broccoli mix and turn into the fry pan, stirring through.

Serve immediately topped with some chopped continental parsley, parmesan cheese and black pepper.