Entree: Grilled zucchini flowers stuffed with Holy Goat fromage frais, served with a light lemon dressing.
Main: Asparagus omelette (Rhode Island eggs) with roast heirloom tomatoes and a good drizzling of balsamic syrup.
Dessert: Grilled white nectarines and blood plums with Laharum vanilla bean infused EVOO, served with (again) Holy Goat fromage frais. Serve with a chilled semi-dry pink moscato.
Stand back. Delight. Attempt to take photos but fluorescent light defeats the intention. Sit down at meal. Enjoy. Wonder about Sunday's dinner. Should I follow the Silver Spoon recipe and roast the Bultarra Saltbush rolled lamb with new wild pine mushrooms and porcini mushrooms, to serve with Dutch Cream potatoes, zucchini and capsicum? Or should I do the usual and rub dried rosemary, pulped garlic, lemon-infused EVOO, black pepper & sea salt into the meat before slow-roasting it to match roasted red onions, gem squash and beans? Which red would match that? More importantly, should I drench single origin dark chocolate over organic strawberries or (poached) pears to put the finishing touch on the Sunday dinner?
Why go to all the trouble for farmers' markets? I get asked. With the ability to create weekend dinners like these from the ingredients I find in these markets, why not?
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