As David Bowie said, Oh! You pretty things.
And there are plenty of them in the garden at the moment — violas, marigolds, nasturtiums, bush thyme flowers and Geraldton wax. How amazing is it to have these beauties growing in my garden, as well as the Golf Club garden, so I can add a little bit of spring to the plates?
There is something I really love about being able to wander into the garden, see what is looking good and then bring it into the kitchen.
Just a little reminder though, if you're picking flowers or anything else from the garden to eat, please make sure they are from a safe area and give them a good wash before eating.
Spring has arrived at the Golf Club
We've also started Friday nights at the Golf Club, opening from 4pm, and I'm having a bit of fun with this one.
Because I still haven't managed to find a casual chef and I'm very much the solo person in the kitchen, I've had to rethink what is actually possible for me to do with the staff I have. So we're keeping Friday nights simple with a smaller snack-style menu.
So far we've had focaccia and labneh with macadamia and wattleseed, arancini, pea fritters, Irish potato cakes and my version of the Irish spice bag, which has been fantastic and a bit of fun. Gnocchi dishes, seared porterhouse with pickled shallots and crisps.
There is a small window in the spring season before it gets too hot to sit outside, so head out and hang out with us. Whether it's just for a snack and a beverage, or you're coming with a few friends and deciding to have one of everything off the menu, we'd love to see you.
And if you are driving out to the Golf Club, please take it slowly and keep an eye out for the birds and wildlife. We are lucky to have plenty of them around the course and along the roads, and they don't always pay much attention to the traffic!
Our Sunday Chef's Table lunches are still happening too, with a new menu each week based on what is looking good and what I feel like cooking that morning.
Lemons, gardens and a few things coming up
Lemons are also in season, so they have been making an appearance in the kitchen. Last week we had lemon myrtle cheesecake on the menu and this week it is lemon tarts.
I've been making a fair bit of lemon myrtle curd as well, and I have even put a bowl on the table for customers to help themselves to a little extra.
Because why wouldn't you?
There are a few things happening over the next few weeks too.
This Wednesday coming I have a kids' cooking class as part of the school holiday program, where your child can come and cook with me through the Hindmarsh Shire Council program.
Then on Sunday 8 November I'll be heading to Harrow for the Open Garden Tour, talking all things food and enjoying the beauty of what they have created out there.
I love getting out into other people's gardens, seeing what they are growing, talking about food and sharing ideas. I always seem to come home with something new to think about.
And I think that is what I love about this time of year.
The garden is waking up, the produce is changing, the flowers are coming out and the plates start to look a little brighter.
From the garden to the plate
Beetroot is coming towards the end of its season, so I thought I'd share one of my favourite ways to enjoy it.
It's simple, seasonal food and, when the produce is this good, you really don't need to do too much to it.
Fresh Beetroot with Lemon Myrtle, Horseradish & Macadamia
What you'll need
Fresh beetroot
White balsamic vinegar, Honey, Geraldton wax, Salt, Olive oil
Horseradish, Crème fraîche, Lemon zest (garlic?)
Fresh greens — I've been using barilla spinach and parsley
Spring flowers
Toasted macadamias
Seeds, Lemon myrtle
What to do
Boil the fresh beetroot until it is just soft, then pop it into cold water, peel it and either dice it or cut it into wedges.
You can serve it cold, or warm it through in a moderate oven.
For the dressing, mix together white balsamic, a little honey, Geraldton wax, salt and olive oil. Have a taste and adjust it to your liking. (ratio 1 part vinegar : 2 parts oil)
I also love mixing some horseradish through crème fraîche with a little lemon zest.
Then it's just about putting everything together. Add your beetroot to the plate with some greenery, fresh parsley, a few of those beautiful spring flowers, toasted macadamias and some seeds for a bit of crunch. A sprinkle of lemon myrtle and salt
And there you have it — a beautiful little plate of spring, with plenty of colour, texture and flavour.
Spring is here, and I'm enjoying every minute of it. 🌱
Feel free to get in contact,
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