“Indulge your Senses”

The sensual beauty and heavenly décor that takes you back in time, a place to relax, unwind & to soak up the country air with the skies above on show day or night and in any season in the Riverland. Water brings tranquillity and a sense of calm to any space and it’s about immersing yourself in an intimate environment & connecting to the nature around you, with the sky above and the cottage garden around you.
Outdoor bathrooms are beautiful spaces to indulge your senses for you to just feel connected to the outdoors like you do in the claw foot- bath at Crossfield Cottage B&B.

One should never underestimate the power of a good bath, especially if…even better when you’re soaking under the stars with a glass of Riverland wine & Riverland dried fruit or chocolate-coated semi sun-dried figs.

Senses can be heightened while enjoying the Sensory stimulation is the activation of one or more of the senses including taste, smell, vision, hearing, and touch.

It can range from something as simple as a hand massage with scented lotion or listening to a playlist of favourite music to more complicated activities designed to provide a sensory experience.

Taste and savour the wine, dried fruit, chocolate, cheese or strawberries.

Hear the outdoor sounds, soft music, and the conversation of a loved one or the silence.

Smell the fragrant lotion, bubble bath, bath bomb or the garden fragrances.

See the night sky with the stars and moon above, the sunlight of the morning or the festoon lights above you.

The Touch of a massage, the water beneath you, the exfoliating to care for your skin or the lotion rubbed into the skin.

See our Gallery for more “Bath under the stars photos”

Why the Love of a Hollyhock

This time of year as I wander around the garden at Crossfield Cottage I can’t help but admire the classic cottage flowers that we have in the garden at the moment, known as the “The Hollyhock”.

They bloom early to mid summer on tall spikes that look like they want to reach to the heavens to show off their beauty.

Holly hocks support the lifecycle of the painted lady butterflies as a host plant for their caterpillars & also attract other pollinators such as bees in which they move to one flower to another which fertilizers the plant & other flowers within the garden.

We have an abundent of colours popping up standing tall each striving to be taller than the other plant.

This is a plant that has a special memory for us as a family.

Our Gran would have hollyhocks in her garden, to the amazement of us all.  My Mother in law, sister in law and myself would collect seeds and put them in to a paper bag or envelopeand then scatter into our gardens.  In which none of us had success in growing these classic flowers.

Until my husband and I brought Crossfield cottage and started renovating, it was then that I was able to source some seeds, to give it another go at growing those hollyhocks.  As Gran had passed on they were not her seeds but the memory of her would still be there.

We scattered seeds amongst the plants at the garden and to my suprise & joy I saw these beautiful flowers being showcased at Crosfield Cottage B&B.   For not only for us, but for all our guest to enjoy when they stay at Crossfield Cottage B&B.

 

In Memory:  Gran Udy

“Winter Comfort Food”

A Getaway for some holiday makers can be in all forms of accommodation or even if they wish to eat in or dine out.

Crossfield Cotttage B&B is self contained which allows our guests to eat in if they wish.

A Warm Risotto that is not only comforting to the taste buds, but all the other senses. 

Chicken, Mushroom, Leek & Bacon Risotto

1 tbsp. Olive oil & tbsp butter

2 leeks, halved lengthways and finely sliced

2 cloves of garlic, crushed

200g bacon, roughly chopped

100g mushrooms, roughly chopped

400g chicken thigh fillet, sliced

2 cups Arborio rice

1 L chicken stock

100mls white wine

1 zucchini, roughly chopped

100 g baby spinach

½ cup of Parmesan cheese, finely grated

 

Heat the oil/butter in a large saucepan over medium cook down leeks and then add chicken & add bacon.

Then add the mushrooms.

Add rice and chicken stockstock & wine and combine.  Cook over medium heat.

Add zucchini and cook until most of the liquid is absorbed and the rice is tender.

Fold through the spinach and Parmesan cheese with salt and pepper to taste. (herb: parsely optional)

 

Serve hot and with some Artisan sourdough

Glass of Riverland White wine