The pay-off was a home-cooked meal, with an extra helping of humble pie. In the locavore spirit, I wanted to make the menu as homegrown and local as possible. So, with a beast in the freezer and the last of the winter vegies in the garden, here is what we ate. Feast your eyes on the menu and Katie's delicious photos.
Beef liver pate and pickled homegrown beetroot, served with local sourdough bread.
Homegrown lemon cordial with mint leaves and vodka over ice.
Homegrown lemon cordial with mint leaves and vodka over ice.
Recipe for lemon cordial~
In a saucepan over medium heat, combine equal volumes of lemon juice and sugar, stirring until completely dissolved. Allow to cool, and bottle into sterilised jars. These will keep for a couple of weeks in the fridge. Mix with water, sparkling or still, and garnish with mint.
Standing rib roast of beef, served with roasted homegrown pumpkin, braised cabbage and a garden fresh salad.
First vintage rhubarb champagne and rhubarb compote served with local South Coast Dairy yoghurt.
Enjoy x
