A three course dinner for 50 using good, clean, fair food. We used beautiful organic produce, all sourced pretty much locally, except for a little flour, sugar and salt. I even contributed herbs and garlic from my own garden. Yay!
What an absolute pleasure to cook with such lovingly grown or reared Tasmanian produce. It was pretty tricky trying to be photographer and cook and my sticky, greasy camera is proof of that. Here's what we spent two long busy days cooking:
Cozze arragante:: Spring Bay mussels with a crunchy breadcrumb gremolata
Slow roasted loin of Farm Gate Cafe pork with horseradish stuffing
Roasted oca, potato and Jerusalem artichokes
Creamy parsnip puree
Sauteed cavolo nero with garlic and Ashbolt olive oil
Quince and native pepperberry relish
Steenholdt Packham pears poached in pear juice and Frogmore Creek ruby pinot noir with Elgaar cream and clover honey custard (made with 72 yolks!) and walnut and wattle seed biscuit.
Such a delicious weekend :: tired but happy :: shame there's no leftovers :: unless I lick my camera...