During the last week we've had some great produce come into the kitchen. As I've mentioned in me previous posts we've just started to get some beautiful wild french mushrooms. This is a picture of our second delivery of Girolles and Mousseron. We get girolles most years from France but the mousseron don't always travel well. Its early in the season but so far this year there both great. We also received some beautiful wild asparagus.
Next we started to get the first of the game birds. This is one of the pheasants we're now getting from our supplier. Although here in Australia most of the game birds are farmed the quality is fantastic. These birds come from the 'Glenloth' farm and are all free range. The birds are out of the pens all day and are only locked up at night to protect them from predators. You forget how beautiful these birds are until you see them with all their feathers.
This is a picture of the pheasants legs just as they come out of the oven. This is the preparation for the ragout in the previous post. With modern transport we are lucky to have the opportunity to combine the best of the European summer with the best of our Australian winter. I'm also really excited about this week as on Thursday we will receive the first of this years Australian Truffles. I'll post more info when they arrive.
During the last week we've had some great produce come into the kitchen. As I've mentioned in me previous posts we've just started to get some beautiful wild french mushrooms. This is a picture of our second delivery of Girolles and Mousseron. We get girolles most years from France but the mousseron don't always travel well. Its early in the season but so far this year there both great. We also received some beautiful wild asparagus.
Next we started to get the first of the game birds. This is one of the pheasants we're now getting from our supplier. Although here in Australia most of the game birds are farmed the quality is fantastic. These birds come from the 'Glenloth' farm and are all free range. The birds are out of the pens all day and are only locked up at night to protect them from predators. You forget how beautiful these birds are until you see them with all their feathers.
This is a picture of the pheasants legs just as they come out of the oven. This is the preparation for the ragout in the previous post. With modern transport we are lucky to have the opportunity to combine the best of the European summer with the best of our Australian winter. I'm also really excited about this week as on Thursday we will receive the first of this years Australian Truffles. I'll post more info when they arrive.
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