Maggie Beer Instagram – Just a few this weekend
Quick Saturday night dinner. Squid I keep in the freezer in small packs because it helps to tenderise. Cooked in about 6 minutes sauteed in some new seasons olive oil, a few of our olives, a dash of Verjuice, coriander from the garden (love in winter as it doesn’t bolt.) Bragging rights the first real crop from my one Yuzu tree that we used for cocktails and dehydrated the powder to add to a dish like this.
Such a beautiful day in the Barossa on Saturday and I love picking flowers almost as much as picking vegetables and these Jonquils with a few nasturtium leaves might feel an overpowering scent through the kitchen, but I just love them.
The great thing about Jonquils is they just come up in the same position every year without having to do anything to them.
How I love my garden | Posted on 12/Aug/2024 12:07:18
