Jasmin Flowers, there are many of those here in Lyttelton. You are smelling jasmin all the time, such an amazing feeling.
Distilling give us the chance to get the aroma into a bottle, I think it could be nice bring those memories back in a cold winter night.
Getting ready for tomorrow #rawchs #cookitraw with our #sausage #marshHen #duckLiver #Venison #squab #heritagePig learning about local food and #lowcountrycuisine with @conniedesousa #theotherchef and @lowejames
ahhhhh that looks so good! enjoy people all the goodness from @conniedesousa
Our garden is in spring mode, sprouts, roots vegetables, seedlings, propagation by cuttings… It’s a lot of enjoyable work preparing the soil and compost to get the most of the garden in the next 6 month. We have all the beds and terraces planned, so now with over a year old managing Roots garden we have a better knowledge of the sun and winds that could affect the harvest in a good or bad way.
We are confident, this summer it will be better than the last one but there is still a lot more to do to get to our goal of local gardens in the Lyttelton harbor.
Our bread is a love story. I started the sourdough mother the week after the earthquake almost 3 years ago, since then it has been like a baby for me. There is a special attachment to it because we eat bread almost every day and we have been sharing the starter with so many people that we feel like we are sharing a little more than just water flour and bacteria. Freshly milled flour, whole wheat and rye, sometimes purple wheat, but it is always so rewarding making bread by hand, naturally fermented over three days, and baked at high temp.
Tofu, crab, avocado, early spring garden.
I ate tofu and many soy derivates for one whole year, I was on a treatment with a vegan diet when I was 7 years old because of health problems. I will never forget tofu so I thought that it would be nice to make my own with NZ grown soy. It worked really well for the first attempt of silken tofu. So far we want to find the best way to serve it, savory or sweet, warm or cold. We have tried all of them with different ingredients all of them with products grown close by and with our own approach to taste. This one with crab was a sweet thing all together, lemon and honey vinaigrette with all the vegetables created a nice texture and fresh feeling on the palate.