When my nephew Kane Webster decided to follow his heart and move to London to be with his true love, I felt some sadness. Sad that, he would be on the other side of the world. However, it was over-ridden by the sense of excitement for him and recognising how everyone must follow their heart and dreams. Not to mention, that as an avid traveller myself, I would always encourage others to follow their own adventure.

However, settling into a happy lifestyle is what you wish for those you love. London appears to be good for our Kane. He has landed a couple of jobs since arriving in London and he has gained the nickname of the “Aussie butcher in London”. When he advised us he was homeward bound for a short visit, I could not pass up the opportunity to have him deliver a class at Plough Creek Cooking School.

Kane has had an impressive career as a professional butcher, considering his young age. Working in numerous outlets and venues since completing his apprenticeship, he has worked in numerous establishments to enhance his butcher skills and his knowledge of excellent quality produce.

His enthusiastic personality and commitment to good primary product has meant that since arriving in London he has worked for various “top end” butcher outlets including some time managing one of  “The Ginger Pig” stores in London.

I was a little surprised that no women took up the opportunity to do a Lamb Butcher class…it seemed to me that it would be a great thing to develop those skills, so I was the only woman among the guys!

Great class with some interesting techniques that I look forward to developing with practice AND some very tasty end results, were enjoyed across a Saturday afternoon.

How do you cook your roast lamb?

Happy tastings

DC

The miracle of Mother Nature NEVER, EVER, ceases to amaze me. I am so in awe of the magic that happens on a regular basis around the garden of Plough Creek Homestead. There are some favourite spots that I love to sit and gaze on the greenness of the surrounds, smell the aromas and soak up the pleasure of just being in the garden. On tough days when I need to think and maybe even make a decision, I like to dig my hands into the soil and feel the way the earth grounds me and helps me work through what is happening in my head.

Recently I turned over some soil and dozens of bulbs were unearthed. Gathered them all up and cleaned them off. I know that when they are planted again mid-April they will give me so much joy next spring.

One of the areas that is very special to me is the alfresco area outside the family room. It was inspired by a scene from the movie Chocolat, some years ago. Not so much the look, but there was an ambience that was created when the birthday dinner was served in the back garden of the Judi Dench character’s home. Something about that scene left an impression, or I should say a feeling, rather than a visual. I have been able to create that ambience. I love sitting under the think grapevine, regardless of the season and just feeling the air under there. This summer the vine has grown so much we have had a curtain to walk through to sit under there. I even have a chandelier there that finishes it off perfectly.

Always so grateful to Mother Nature for her abundance and beauty.

Do you have a green patch or earth spot that fills you with pleasure?

DC x

There is always something reassuring about the return of a regular chef to deliver a class at Plough Creek Cooking School. 

We know we are going to taste delicious food, learn new skills and generally enjoy the company of a friend. 

Brad Warton has become one of our friends. Of course I like him hanging out in my kitchen ‘cos when I say “Oh Brad, that is beautiful”. He always responds with “No Deb, you are beautiful, that is just delicious!”

Brad hanging out with Deb

Always a hot favourite are the marinated olives.

Setas Confit- Confit mushrooms (serves 8-10)

Ingredients
700g mixed mushrooms (I suggest oyster, shitake, shimeji and portobellos)
Salt
3 cups of light olive oil
5 garlic cloves (in skins)
3 bay leaves
9 sprigs of thyme
4 sprigs of rosemary
Sherry vinegar
Parsley (chiffonade)
Lemon juice

Method

Preheat oven to 115°C. Clean stems of mushrooms and tear or cut into chunky but even pieces. Place in colander, sprinkle well with salt and set aside for 1hr tossing now and then. Discard liquid and pat mushrooms dry. Combine all in oven proof dish, foil and place in oven for 1 and a half hours or ‘til mushrooms are very tender. Strain (saving the now mushroom flavoured oil for later use). Let the mushrooms come down to room temperature, place in a deep plate, moisten with some of the reserved oil, sprinkle with sherry vinegar and parsley and serve with lemon wedges. 

If you want to call in and say hello to Brad (say you saw his picture here on the PCH Blog) he is cooking incredible tasting food at the Mandalay Bus in Canberra at the moment. 

I was lucky enough to call past recently and tasted some of the best street food ever…go check it out, end of Lonsdale Street, Braddon.

Happy tastings.

DC x