“The cottage’s interior design”

When we took ownership of this old home we suddenly thought, how is this going to look! How are we going to create a place that is depicted to the building. The garden is a link with the cottage. Everything telling a story & history of the cottage.

The cottage is a combination of repurposing with a personal flair and with a new twist. Colours and textures blend together to create a look that is warm, relaxed, a home away from home.

Eclectic, vintage with an overall of the cottage decorating makes the most of the space by combining new, and found reclaimed treasures. Keeping with the history & honouring those who loved the house before us.

Crossfield Cottage with its old world character & charm, is a self contained cottage with everything you need for a romantic bed & breakfast, a getaway for a family holiday or a retreat for couples to relax and enjoy in this perfect location.

Keeping with its charm we have kept its cozy wood fire, high ceilings, floorboards and a slipper claw foot bath making it a unique experience for all our guests in this lovely old home with the benefit of modern facilities as well.

It is a pleasure to restore this old home and to now tell the story of its history but also sharing our cottage with others to enjoy and be blessed.

“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