Harvest @ Home

The brisket is deeply rich and meltingly tender after a long & slow cook. This is contrasted by a generous accompaniment of horseradish mashed potatoes and chunky glazed carrots. SERVES FOUR

Our chicken (half a bird) goes through two marinades. First a lemon and herb brine then a sour/spicy/smoky marinade before being gently chargrilled. Saffron and caramelized Spanish onion roasted potatoes and green beans accompany along with a small pot of the spicy marinade and a soft bread roll to mop up the juices! SERVES ONE

Boneless lamb neck fillets are slowly cooked with onion, garlic, white wine, tomato, cinnamon and herbs in a rich lamb stock. The lamb is thickly shredded and layered with a crispy & rich mac & cheese crust SERVES ONE

Moist and tender hot smoked salmon served over chunky creamed corn that is sweet, earthy and toasty. Native lime and crunchy burnt onion give lovely sour/sweet/bitter notes. Steamed broccoli completes the dish SERVES ONE

Tender shoulder of beef in a rich sauce of smoked paprika, mushroom and sour cream. Coarsely crushed butternut pumpkin seasoned with lime, roasted jalapeno, cumin and green shallot. Steamed sugar snaps complete the dish SERVES ONE

For those of you who love our meatballs, fear not! This dish is more about what stays the same rather than what has changed. The sauce demands more attention than the classic sauce we prepared heretofore. The spiced arrabbiata sauce has a gentle buzz of heat and enjoys the aroma of cinnamon. A balanace of red wine vinegar and sugar give a compelling sour sweetness to the sauce. Fresh basil, torn buffalo mozzarella and penne pasta refresh this most popular dish SERVES ONE

Assorted Samford Valley Mushrooms are slowly cooked with dried porcini, red wine, celeriac and rosemary until rich and ‘meaty’. The ragu is layered with pasta and a creamy béchamel sauce spiced with nutmeg, pepper and parmesan and baked until golden.

A fortifying creamy soup of local fish, prawns and potatoes. Served with crackers. Be traditional and break them up and fold through the chowder to thicken SERVES TWO

The heart of our ramen is the broth infused with seaweed, smoky bacon, chicken drumsticks and pork neck. The resultant broth is the vehicle for a dish of noodles, roasted pork belly, bamboo shoots, Samford Valley greens, egg and green shallots SERVES ONE

Creamy Irish mashed potato with kale, spinach, green shallot and parsley SERVES 4

Soft baguette generously spread with a garlic and soft herb butter