I feel like I have been out of touch for some time, and blame finishing my degree and the silly season for that.
I'd like to welcome in the new year with a goal to reinvent some old flavours with a twist, and to really support and develop the home grown movement of herbs, fruit and veggies.
I want to be able to make more dishes which are straight from the garden, knowing what I have planted them in and the care that was taken to grow them.
Yesterday I felt a bit creatively challenged. Not in the mood to be making pastry and steak pies from scratch I decided to play around with the traditional flavours of the Aussie Pav. A combination which I have been dying to try was between that of the super sweet berries and the tang of Tahitian lime peel and fresh mint leaves. I was suprised at how little lime peel was required to cut through the sweetness and give the combination a whole new dimension.
I also discovered that Chivas Regal, vanilla and icing sugar whipped through fresh cream are amazing.
Post Australia Day I have spent exploring some more French flavours. With a Tarragon butter chicken, nutmeg potato gratin and fresh spinach as my Sunday roast menu. My kitchen smells of a garlic buttery aroma, I can taste a room temperature boysenberry cider and the sound of planes flying to places other then here are filling my ears. My mind is on a holiday mode on loan, drawing inspiration from the most obscure of daily activities.
