I grow many different wild greens in the kitchen garden, including kale, lettuces, native greens and edible weeds. At the end of the garden, I have built a native herb garden as a windbreak and as a place for the birds to live. There, you will find native herbs for your lunch. If you are lucky, you may spot a koala in the trees.
Gippsland farmers supply beef, lamb, pork, and poultry directly to my kitchen. Further produce – bread, fruits, wine, beer, and spirits are sourced directly from the people who make it to my kitchen door. I even forage in secret Gippsland locations as well!
Once we return to the kitchen, we all wash our hands and I pour everyone a glass of Gippsland wine. Following the recipes in the booklets, we make each dish, supervised and helped along by me.
Once the meal is prepared – meat slowly braising, pasta dough made, dessert in the oven, ice-cream in the churn – together we roll the pasta. It’s surprising how many guests comment that they ‘never knew fresh pasta was so easy’. Once the pasta is rolled, we clear and reset the bench for lunch. Another glass of Gippsland wine is poured and I serve up the lunch.
Lunch is completed with one of my home-made wine spritzers and a cup of coffee (if you can fit it in). Once you’ve finished lunch, you’re welcome to stay and chat – and help with the dishes!
See you all in the kitchen!
