Cherry Tomato, Herb & Chilli Fish

For my birthday this year, Megan gave me this great little cookbook that I had never heard of, The Hungry Girls cookbook. It is a small collection of recipes put together by 3 Melbourne friends, each of the limited 200 copies are stamped, lined with cloth & sewn together by hand & it is truly a special gift. The recipes all look delicious & here is a look in, last night I made my first attempt which was seriously good & so very simple. I used flathead which cooked up perfectly, I was worried it would break up but no chance of that. The flavour of the tomatoes really penetrates the fish & along with the simple herb sauce went well with a simple baked potato & salad. The book was released In April so I’m not sure if there are any left but if you can get to any of the stores that stock it, pick up a copy, it is a real treat & I love something unique, especially when produced by local girls.

Cherry Tomato, Herb & Chilli Fish

1 whole white fleshed fish weighing 1.5kg, filleted & skinned, each fillet cut into 2 pieces
or
4 x 150-200g white fish fillets
salt & pepper
75g butter
1 ½ tablespoons olive oil
2-3 cloves garlic, finely chopped
1-2 red birds eye chillies, finely chopped
2 punnets cherry tomatoes, halved
2 tablespoons chopped basil
2 tablespoons chopped parsley
2 tablespoons chopped chives

Pat the fish dry & rub with a little salt. Heat the butter & oil in a large frying pan over medium-high heat until the butter foams, then add the garlic & chilli, frying until the garlic begins to color. Add the tomatoes & fry for 30 seconds, then add the herbs & season with salt & pepper. Stir to combine, and make sure the tomatoes cover the base of the pan fairly evenly. Lay the fish fillets on top & gently press them into the tomatoes. After 2-3 minutes, when you can see the fish turning opaque up the sides, turn the fillets. Try to pick up some of the tomatoes underneath so they end up on top. Cook for another 2 minutes then serve. Serves 4.

Caponata (Sicilian Eggplant Stew)

Since my mum started growing eggplants & doesn’t really use that many herself, I am always on the lookout for new ways to cook them. This is a lovely recipe from Jamie Oliver’s Italy, he says it can be eaten as a cold starter or a warm side, we served it along side some meat & mash. I also tried out the leftovers from the fridge cold as suggested but I think the lovely warm wintery flavours are lost & I will continue to heat it up to eat nice & hot. The eggplant is lovely & creamy & as always the tomatoes are lovely with it. The olives, capers & vinegar all blend in nicely to give it a slightly sour flavour which is nice for something a bit different.

Caponata (Sicilian Eggplant Stew)

Olive oil
2 nice large purple eggplants, cut into large chunks
1 heaped teaspoon dried oregano
sea salt & freshly ground black pepper
1 small red onion, peeled & finely chopped
2 cloves garlic, peeled & finely sliced
a small bunch of fresh flat leaf parsley, leaves picked & stalks finely chopped
2 tablespoons salted capers, rinsed, soaked & drained
a handful of green olives, stones removed
2-3 tablespoons herb vinegar
5 large ripe tomatoes, roughly chopped
optional: 2 tablespoons slivered almonds, lightly toasted

In a large frying pan, pour in a couple of glugs of olive oil & place over heat. Add the eggplant & oregano, season with a little salt & toss around so the eggplant is evenly coated with oil. Cook on high heat for about 4-5 minutes, giving the pan a shake every now & then. When the eggplant is nice & golden all over, add the onion, garlic & parsley stalks & continue cooking for another couple of minutes. Feel free to add a little more oil to the pan if it’s getting too dry. Throw in the drained capers and the olives & drizzle over the vinegar. When all the vinegar has evaporated, add the tomatoes & simmer for about 15 minutes or until tender. Taste before serving & season if needed with salt & pepper & a little more vinegar. Drizzle with some good olive oil & serve sprinkled with the chopped parsley leaves & almonds if you like.

Salmon with Horseradish & Beets

This recipe comes from Jamie Oliver’s Happy Days with the Naked Chef, under the chapter, Quick Fixes which is exactly what I needed last night being busy prepping some stuff for the bbq we’re having today. It was very quick apart from boiling the beets, I had giant ones as no babies in the shops & they took quite a while so you need to get them started pretty early on. The beets were fantastic, this was a lovely way to serve them & I loved the marinade, the marjoram really stood out & has a lovely & unusual (to me) flavour, I have some growing on my herb shelf so nice to find good uses for it. If I had known how nice they would turn out I would have bought heaps & made a bowl for the Barbie today! Also the horseradish cream brought it all together, going very well with both the salmon & the beets.

Salmon with Horseradish & Beets

2 x 225g Salmon fillets, pin boned & scored ½ cm deep
salt & freshly ground black pepper
6-8 baby beetroots, cooked until tender then sliced
1 small handful of marjoram, leaves picked
extra virgin olive oil
balsamic vinegar
2 tablespoons crème fraiche
2 tablespoons creamed horseradish
juice of 1 lemon
a handful of rocket or watercress

Add your salmon fillets, skin side down, to a hot non-stick pan. Lightly press them with a spatula so they don’t curl up. After a minute they should be lightly golden. Turn the salmon over, sprinkle with salt & then place under a grill for 10-15 minutes until just cooked. While cooking, marinate your beetroots with the marjoram, a little olive oil, balsamic vinegar & seasoning. Mix the crème fraiche with the horseradish & season to taste, carefully, with salt, pepper & lemon juice. Place the beets & salmon on your serving plate, sprinkle over the rocket & drizzle with the horseradish sauce.

Good Friday - Three Fishes with Three Herb Salsa

Dinner for Good Friday called for fish, not that I am religious (even though I was brought up a Catholic), it just seems to be the thing to do. So I tried out this simple dish from Nigella Lawson’s Forever Summer. The recipe feeds 6-8 so I reduced the quantities for the two of us. A very simple dish for when your feeling very lazy yet so much better & quicker than fast food any day, my favourite was the salmon.

Three Fishes with Three Herb Salsa

2 Salmon fillets, approx 150g each
2 swordfish fillets, approx 150g each
2 tuna fillets, approx 150g each
3 tablespoons olive oil for frying

Herb Sauce
125ml extra virgin olive oil
zest of 1 lemon, juice of half
3 tablespoons fresh parsley, chopped
2 tablespoons capers preserved in vinegar, drained but not rinsed
half teaspoon dried oregano
half teaspoon dried mint
salt & pepper

Make your herb sauce by combining everything in a bowl, whisking together & leave to macerate for at least 15 minutes for the flavours to develop.

Cut each fillet of fish into three pieces so that you have longish strips. Fry them in the olive oil beginning with the salmon as it will need the longest, then the swordfish, then the tuna.

Arrange on a large flat plate so that the different fish intermingle, and drizzle the herb sauce over the top. Serve the remaining sauce in a bowl alongside.

Ravioli with fresh herb dressing

Another goodie & quickie for mid week no fuss dinners from Bill Granger, Bills Food
Hope to get back to more elaborate cooking with time but as you all keep pointing out, I do need some sleep time now too!

Ravioli with fresh herb dressing

A handful of green beans
1kg fresh ricotta ravioli
a handful of fresh basil leaves, for serving
shavings of parmesan, for serving

Fresh Herb Dressing
20g (1 cup) fresh flat leaf parsley leaves
30g (1 cup) fresh basil leaves
25g (1 cup) English spinach
1 garlic clove
125ml (1/2 cup) extra virgin olive oil
3 tablespoons lemon juice
salt
freshly ground black pepper

Bring a large saucepan of salted water to the boil, add the beans & cook them for 2 minutes. Scoop them out, refresh in cold water & slice them all in half lengthways. Add the ravioli to the saucepan & when the ravioli float to the top, scoop them out with a slotted spoon & put them in a large bowl with the herb dressing. Stir lightly to combine, then divide among 4 serving bowls. Top with basil leaves & parmesan.

To make dressing, place all ingredients, except the salt & pepper, in a blender & pulse briefly until just combined & smooth. Season with salt & pepper.

Griddled Eggplant with fetta, mint & chilli

Today I’m having Michaels family over for a bbq & to start with I thought I would try out these little morsels from Nigella Lawson’s Forever Summer that I have heard so many good things about.

The recipe calls for a large bunch of fresh mint which luckily I have growing in my courtyard no thanks to me. It initially grew on it’s own & every year I cut it back as it tries to take over the garden & just keep a little patch to use for cooking. I love the fact that I can just pop out the back door to take a cutting whenever I need, and Mint is so versatile, it can be used in sweet, savoury & even drink recipes, you gotta love it. You can see in the picture how it’s growing very heartily amongst my lobelia against the back wall! So this recipe is my entry this weekend for Weekend Herb Blogging, hosted by Pat at Up a Creek without a Patl this round.

I have to say these are absolutely yummy, I could have eaten them all if it wasn't for the fact that I had a mamoth bbq waiting for me. The strong taste of the eggplant went really well with the salty, creamy cheese & the mint & chilli just set the whole thing off, really easy to prepare too. One hint too, I was very cautious with the filling & eneded up hacing some leftover so stuff them full.

Griddled Eggplant with fetta, mint & chilli

2 large eggplants, each cut thinly. Lengthways, into about 10 slices
4 tablespoons olive oil
250g fetta cheese
1 large red chilli, finely chopped, deseeded or not, depending on how much heat you want
Large bunch fresh mint, finely chopped, with some saved for sprinkling over at the end
Juice of 1 lemon
Black pepper

Preheat the barbecue or griddle to a high heat
Brush both sides of the eggplant slices with the oil, and cook them for about 2 minutes each side until golden & tender
Crumble the fetta into a bowl & stir in the chilli, mint & lemon juice and grind in some black pepper. Pile the end third of each slice with a heaped teaspoon of the mixture & roll each slice up as you go to form a soft, stuffed bundle.
Place joint side down on a plate & sprinkle with a little more mint.

Makes 20 rolls

Weekend Herb Blogging - Lemongrass - Thai Pumpkin & Seafood Curry

For this weekends herb blogging hosted by Kalyn of Kayln's Kitchen I'm concentrating on lemongrass

Lately I have been taking a lot of inspiration from other blogs. I see a recipe & I just have to have it. So when recently I saw one of my favourite Nigella recipes made by 2 of my local bloggers I realised it had been way too long since I had this lovely curry. The first time I did this I made it as per the recipe, ever since I have omitted the prawns as I didn’t think they added that much & much preferred the taste of the salmon in this curry. So anyway thanks to The Next Nigella, Sarah and of course Nigella Lawsons’s Nigella Bites, where the recipe came from.

For today’s’ version I have used Lemongrass from my little herb shelf, it is the first time I have harvested any so got out the gloves & dug out 3 bulbs. The grass is quite sharp so you definitely need to wear protective gloves & glasses or goggles to avoid any nasty injuries, especially as you will be getting right down into it pushing & pulling to wrench the tough buggers loose. The smell as you’re freeing them is lovely & intense. Once loose, cut off the leaves, peel back the tough outer layers & cur off the roots. I have shown photos of the various stages so you can see what it looks like before it gets to the stage you see it in the shops as.

I also used some fresh lime leaves & coriander from the garden, I love being able to walk outside & pick fresh ingredients as I need them, if only I had room for a veggie garden too, oh well maybe one day. Anyway this recipe is really quick & easy & tasty so do try it out if you haven’t already.

Thai Yellow Pumpkin & Seafood Curry

400ml tin coconut milk
1-2 tablespoons yellow or red Thai curry paste
350ml fish stock
3 tablespoons fish sauce
2 tablespoons palm or caster sugar
3 lemongrass stalks, each cut into 3 & bruised with the flat of a knife
3 lime leaves, de stalked & cut into strips
½ teaspoon turmeric
1kg pumpkin, peeled & cut into bite sized chunks
1kg Salmon fillet, cut into large bite sized chunks
Pak choi or any other green vegetables of your choce
Juice of 1 lime
Coriander, to serve

Skim the cream off the top of the coconut milk & put it, over medium heat in a large saucepan with the curry paste. Let it sizzle & using a wooden spoon beat together until combined. Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves & turmeric. Bring to the boil & add the pumpkin. Cook a fast simmer for approx 15 minutes until the pumpkin is tender. If leaving at this stage to finish off later, leave the pumpkin with a tiny bite to it so it doesn’t overcook when reheating for the final stage.

To the simmering pan add the salmon & cook until cooked, about 3-4 minutes, also add the green veggies. Towards the end add the lime juice. When done sprinkle over coriander & serve with tice.

Weekend Herb Blogging - Fennel, Chilli & Rosemary roast pork

I thought I would cook up a Sunday roast using some fresh rosemary from my herb shelf & finally participate in weekend herb blogging # 38 which Virginie from Absolutely Green is recapping this week. I absolutely love rosemary, it is one of my favourite herbs & it's so easy to grow that I have it handy all year round. I love it with roasts - lamb, pork & it gives the roast veggies an extra lift in flavour too, in pasta sauces, with fish, all in all a very versatile & flavoursome herb.

This recipe comes from a recent food magazine, I can’t remember which one as I rip them out for later use, sorry. I also served this with some roast potato, pumpkin & parsnip. Well the pork was scrumptious, I love fennel & the flavour of the fennel salt was really strong but not overpowering, so good that I would make the salt again & even just use as a rub on pork chops, really good.

Fennel, Chilli & Rosemary Roast Pork

1kg pork rack (8 cutlets)
Olive oil for rubbing
Sea salt for rubbing
3 teaspoons fennel seeds
3 dried chillies
3 teaspoons sea salt, extra
2 tablespoons rosemary leaves
3 brown pears, halved

Preheat the oven to 220c. Pat the pork rack dry with absorbent towels. Use the point of a small, sharp knife to score the skin into thin strips & rub with oil & salt. Place the fennel, chillies, salt & rosemary in a small frying pan over medium heat. Cook for 1 - 2 minutes or until aromatic. Place in the bowl of a small food processor & process until combined. Rub the fennel salt over the pork rack & cut into four double cutlets. Place the cutlets on a wire rack in a metal baking dish & roast for 25 minutes. Reduce the heat to 200c. Add the pears to the bottom of the baking dish & cook for a further 10-12 minutes or until the pork skin is crispy and cooked to your liking and the pears are tender. Serves 4.

Lemon Chicken with a warm lentil salad and Herb relish

Last night my good friend Rach was coming over for dinner for a well overdue catch up. Had some computer disasters at work so got home a bit late, the 1 hour marinating time for the chicken was not looking good! Don’t you hate it, things always seem to go wrong only when you have plans! Luckily Michael got home early for a change & I managed to instruct him over the phone on the chicken, lemon juice, olive oil & chicken, what could go wrong? Well surprisingly the chicken nearly went wrong as Michaels first pick was some thighs that I had out for making stock today, luckily he thought to ring me & all was soon corrected. I used breasts instead of the chicken supreme suggested as couldn’t find any of these & omitted all tarragon as none on hand. Also used a tin of brown lentils instead of cooking up puy lentils as really didn’t have the energy or time. The result was a smashing success, lots of ingredients mixed together to create beautiful subtle flavours, Rach loved it & has vowed to start cooking with lentils, something she has not tried yet. The recipe comes from Bill’s Food.


Lemon chicken with a warm lentil salad and herb relish

1 lemon, finely sliced
125ml (1/2 cup) extra virgin olive oil
4 chicken supreme (breast fillet with wing attached, with skin on)
sea salt
freshly ground black pepper

to serve
100g (3 ½ oz) baby English spinach leaves
warm lentil salad (below)
herb relish (below)

Mix the lemon and olive oil in a bowl, add the chicken and coat well, then cover and marinate in the fridge for at least 1 hour. Preheat the oven to 200c (425 F/Gas 7). Heat an ovenproof frying pan (large enough to hold all the chicken) over a high heat. Season the chicken with salt and pepper, place with the skin side down in the pan and sear until golden on one side. Turn the chicken over and cook for another minute to seal the chicken.

Put the pan in the oven and cook the chicken for about 10 to 12 minutes, until the chicken feels firm to touch. Remove from the oven and allow to rest for 5 minutes before slicing the chicken on the diagonal into three pieces. To serve, put a handful of spinach leaves onto each plate, spoon some lentil salad on top, then divide the sliced chicken among the plates. Serve with fresh herb relish. Serves 4.

Warm lentil salad
1 teaspoon wholegrain mustard
60 ml (1/4 cup) extra virgin olive oil
1 tablespoon red wine vinegar
215 g (1 cup) lentils du Puy, cooked to instructions on the packet and drained
½ red onion, finely diced
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh sage
1 teaspoon finely chopped fresh flat-leaf (Italian) parsley
sea salt
freshly ground black pepper

Whisk the mustard, olive oil and vinegar together in a small bowl until combined. Combine the vinaigrette in a bowl with the warm lentils, red onion, herbs and salt and pepper.

Herb relish
1 tablespoon salted capers, rinsed, squeezed dry and chopped
1 anchovy fillet, chopped
3 spring onions (scallions), finely sliced
3 tablespoons finely chopped fresh flat-leaf (Italian) parsley
2 tablespoons finely chopped fresh chervil or tarragon
½ teaspoon grated lemon zest
60 ml (1/4 cup) extra virgin olive oil
1 tablespoon lemon juice
a few drops of red wine vinegar
sea salt
freshly ground black pepper

Stir all the ingredients together in a bowl, then leave for 1 hour to allow the flavours to develop.

Rustic Olive Bread

Flicking through the latest Gourmet Traveller which I rec’d last night in the mail I noticed this recipe for Rustic Olive Bread & thought it would be great to give it a go. I haven’t baked much bread & love olive bread so thought it was about time I tried to make my own & it should go well with the risotto I’m making for Michael’s mum & sister Julie for dinner tonight.

The recipe is adapted from Stephanie Alexanders in the Cooks Companion so I grabbed that off the shelf & compared the differences. The ingredients are exactly the same & only the method is slightly different. Stephanie’s says to knead the dough on an oiled workbench & the magazine’s says floured. I ended up going with floured as the mixture was quite sticky & felt it needed the extra though as I said I really don’t have much experience so could be wrong. Apart from that Stephanie suggests different shapes you can bake it in, loaf or focaccia.

For the olives I used 2/3 kalamata from a jar that I bought at the supermarket & then when they ran out for the last third I used delicious herb & garlic kalamata olives by Nicolas of Dimboola, I picked these up at the Vic produce market last weekend.

I also kneaded by hand rather than using my electric mixer.

The end result was delicious & will definitely be playing with more bread again soon

Rustic Olive Bread

600gm unbleached ‘00’ (strong) flour
1 tablespoon instant dried yeast
150gm pitted black olives (such as Kalamata) roughly chopped
2 teaspoons finely chopped rosemary
1/3 cup extra-virgin olive oil

Sift flour, yeast & salt into a large bowl, stir through olives & rosemary, make a well in the centre & add combined oil & 300ml warm water. Stir to combine. Turn out onto a lightly floured surface & knead with oiled hands (or transfer to an electric mixer with bread hooks) for 15 minutes or until dough is smooth & elastic. Transfr to a lightly oiled bowl, turn to coat, cover with a clean tea towel and stand in a draught free palce for 15 minutes or until doubles in size.

Transfer dough to am oiled baking tray & flatten into a 2-3cm thick rectangle, scatter with sea salt flakes, drizzle with olive oil & rest for 30 minutes. Bake at 220c for 20 minutes or until brown & crisp.

Pepper Steak with Rosemary Chips

Tonight I wanted to cook up something simple with the leftover Rump steak I had from our bbq last week. To give it a bit of a tweak I used this recipe from The Summer Donna Hay magazine. Very simple to thrown together & really delicious, I served the steak & chips with fresh cherry tomatoes, lettuce & cucumber from my mums garden, they were so bursting full of just picked, sun ripened flavour that I didn't even bother adding a dressing. Yum! Not bad for a tired Monday night

Pepper Steak with Rosemary Chips

4 desiree (waxt) potaotes, cut into wedges
1 tblspn olive oil
1 tblspn rosemary leaves (I used heaps more cut fresh from my herb shelf)
sea salt & cracked black pepper
2 x 500g rump steaks, trimmed
1 teaspoon cracked black pepper, extra
1 tbspn green peppercorns, drained & crushed
1 garlic clove, crushed
30g (1 oz) butter

Preheat oven to 200c. Place the potatoes in a baking tray with the oil, rosemary, salt & pepper & toss to combine. Cook for 20 minutes or until golden (mine took a bit longer). Set aside & keep warm.

Cut the steaks in half & place in a non-metallic bowl with the extra oil, pepper, green peppercorns & garlic & toss well to combine. Heat a large non stick frypan over high heat. Cook the steaks for 3-4 minutes each side or until cooked to your liking. Remove from the pan & keep warm. Add the butter to the pan & cook for 1 minute. Place the steaks on plates, top with butter & peppercorn mixture & serve with chips.

Brekky At Ceres Sat 11th Feb 06

This weekend my friends Sam & Trace from Brisbane were down for the weekend to visit our dear friend Jane who has been in hospital with a nasty back injury. After picking them up from the airport we quickly ran over to Ceres for some brekky before heading to the hospital. I forgot that they are very plain eaters & not rally into 'hippy food' as they would call it.

We all had the scrambled eggs with sourdough taost, Trace & I had mushies on the side & Sam had baked beans.

The scrambled eggs, free range & organic as you would expect from ceres were made with some organic cream, very light & creamy & delicious to my taste buds, the sour dough was sprinkled with herb infused olive oil which again I thought added some gorgeous extra flavour rather than just slab of butter on top & the mushies on the side were lovley & fresh as you can see from the picture.

I love the food here & love the fact that the ingredients are all of the highest quality & fresh as can be. Sadly Sam & Tracey barely touched theirs as it was not 'normal' enough for them, ie the baked beans didnt come from a heinz tin & tasted weird (they were home made), Sam even claimed the eggs tasted different, apart from extra flavour & the creaminess I couldnt really pick them apart from 'ordinary' eggs myself, was very fuuny! Anyway next time they are in town will have to remember to take them somewhere more conventional! Myself I love this place & will definitely be back for more...

Boomerang at Byron Bay Monday 12th November

Well I am lucky enough to say that i have just returned home from a glorious week in Byron Bay where Michael & I did a damn fine job of relaxing, lots of long walks on the beach, good food & afternoon naps!

We arrived last Saturday & Sam & Tracey, friends from Brisbane had come to down for the night so it was off to the pub for drinks & then Cocomangas for dancing the night away, good way to start the holiday. Aftr all op this of course we were in need of a huge greasy brekky so we headed down to The Beach Cafe overlooking the beach, brekky was lovely. I went for the big one of course & had a very generous dish of bacon, poached eggs, grilled tomatos & mushies, baked beans & a home made hash brown on sourdough toast, needles to say I didnt finish it all. Very yummy & the hash brown did it for me, I love these & its not often they come home made - definitely worth a visit if youre ever in Byron

Monday we headed out for dinner to Boomerang which I found listed in the Gourmet Traveller 2006 restaurant guide, lucky as its not on a main street & could have been easily missed! There was only one other couple in tonight so we had excellent service & Marc Romanella the chef & I believe owner was serving tonight which was excellent as he was very passonate about his food & wine. The decor & table settings were all beatiful too.

The menu was a bit different to the norm as you are asked to create your own degustation menu from a list of fantastic choices, choosing from as little as 2 to 5, we chose 3 as we were told the portions were only entree size to allow you to taste several. We also went for the matching wine option.

I started with the Crusted yellowfin tuna sashimi with an ume, fuji & chilli chutney. This looked too gorgeous to eat & was delicious, the fruity flavour of the chutney was a brilliant match for the tuna. As this was a sweet flavoured dish I had a Japanese plum wine which was really nice, I had not had one of these before so nice to try something new too.


Second was a Marinated Beef tenderloin with parsnip rosti & white asparagus in soy, ginger & red wine served with a Bendigo Shiraz, again sensational flavours & the beef was very tender


Lastly I had the Duck pudding with citrus confit in Grand Marnier & ginger. This sounded odd & when asked exactly what a duck 'pudding' was Marc explained that it was actually slow cooked lamb wrapped in fine pastry, was absolutely scrummy & served with a lovely 1998 merlot from Washington.

The servings were also quite generous & with the hot bread rolls & herb infused olive oil on the side we were quite full by this stage, though of course I couldnt pass up the opportunity to try out dessert at such a wonderful place so we shared a Blood Orange tart with Mango & tequila sorbet & fresh strawberries on the side, Luscious!

All in all, this place is not to be missed!

Weekend away on the Mornington Peninsula Prt 2

Saturday 29th October 2005 - Lunch at Montalto Winery

Lunch was spent at Montalto & was fabulous. The views from the restaurant are gorgeous & its lovely to take a walk around the grounds, esp the herb & vege garden. If you're ever down this way & are looking for a great spot for lunch this place is not too be missed


To start with I had a celeriac raviolo on an asparagus salad with some corn fritters on the side, beautiful combination of flavours though some of the boys suggested the serving size was a bit small. I was happy as more room for the rest, always a shame if you are full after the entrée!




For the main I had flathead on wasabi mash , again a delicious choice







Dessert was the luscious soft centred chocolate pudding with
Bourbon Vanilla bean ice cream, with some cumquats on the side
- this was fabulous piece of work!





This finished us of & it was back to the house for a quiet night in

All in all a great weekend had by m always happy to revisit