One of the great things about eating seasonally is that over the year you can enjoy so many new fruits and vegetables. You get to 'reinvent' what comes out of your kitchen regularly and eat foods at their nutritious peak. Try something new, you might uncover a new favourite. We bought this stunning and tasty Violet Sicilian Cauliflower at the weekly @williesmithsappleshed Produce and Artisan Market. It was grown by @hpn7109 .We prepared it by snapping each stem off to preserve as much of the veg as possible, gave them a wash and dry, tossed them in EVOO and baked them (for 20 mins at 200C). We roasted veg. It's so delicious on its own as a side or as part of a salad. The cruciferous family of veg is extensive and they are available across the year in Tasmania. So you can always have a 'family member' on your plate or in your bowl. (see our seasonal guide on our web site)
Did you know that Olivia and Lili make our butter BY HAND every week? That's what you call small batch, friends. And we have the pictures to prove it. Check out our Instagram story to follow our day. If you have questions ask away.
Mondays aren't typically seen as the best day of the week. But we want to challenge this. When your love for butter mixes with your day job, you can't help but love what you do! We're back at the butter making helm and this week we're going to take you behind the scenes... sit tight. = @ninahamiltonphotography
Oysters are back at the cellar door this Friday & Saturday for Australia Day. Natural or with toppings by @vineyard_seafood_restaurant Plus, mussels with Napoli, chilli & basil. And our usual tasting platters. Then on Sunday we sparkle with our Sparkling Seafood Sunday lunch. We’re at capacity for booked tables for Sunday but walkins can try for our communal ‘Chef’s Table’ or perch at the bar.