We’ve had a lot of planting action in the garden these past weeks & whilst we’re enjoying this Indian summer weather (with only a week to go til winter!), we’re hoping for at least a little bit of chill to set the cold weather veggies… Meanwhile we’ve been rustling together a delicious menu in our classes – straddling the seasons as we are – with the Last Hurrah of basil (hurrah!) and a seemingly simple Penne Pesto, the always delicious Soft polenta with poached eggs and crispy sage, and a new take on the old fave, Green leaves and potato soup (even MY kids will eat this one!). A new favourite was born too (and even cooked up chez moi on Sunday with a cracking Roast Pork) in Roasted turnips and pears with rosemary honey drizzle. Try it and see! And then to finally make use of the harvested last tomatoes: Green tomato chutney – to be aged for at least a month and served like a fine wine, with decent cheese, a Laguiole knife and damask napery. If you like.
Let us know if you want to come along to a class!
Cheers, Melissa x
The Bondi Cook 