Dear Fresh Friday Friends,
This week’s menu takes inspiration from France, with a late summer – early autumn selection of ingredients. These include fresh picked figs and plums, our Raspberry Finishing Vinegar and Australia’s finest fresh goats’ cheese.
Early ordering is appreciated due to ANZAC Day on Thursday, this will help in my planning.
Pick up as usual, from 9am through to 5.30pm ish.
I look forward to seeing you on Friday.
Salut, Peter
Dear Fresh Friday friends,
This week you are in for a treat!
As you can see, lots of great fresh flavours in both dishes.
See you on Friday!
Salut, Peter
Dear Fresh Friday friends,
For this week’s menu, I am taking inspiration from central Europe. Slow simmered dishes using spices including paprika, chilli and carraway feature, as well as dark chocolate and sour cherries.
Dear Fresh Friday friends,
This week’s menu visits French country side. With our seasons changing this menu is a perfect fit for cooler evenings and a glass of something special.
I hope to see you this Friday, if not then sometime soon.
Salut, Peter
Dear Fresh Friday friends,
With Good Friday this week, we are preparing a seafood main course and a chocolate dessert to be picked up on Thursday.
So there you go, something special for Easter.
See you on Thursday, Cheers Peter
Dear Fresh Friday friends,
This week’s menu features a modern Australian lamb curry, it is served with simmered “Royal” organic pearl barley, spiced cabbage pickle and yoghurt raita. The curry will simmer for around 5 hours, so it will be very tender and have a lovely rich flavour profile. Together with the “Royal” barley, cabbage pickle and raita, it will be quite a sumptuous feast of textures, flavours and aromas.
Dessert is a perennial favourite, our Belgian Chocolate truffle cake with raspberry sauce.
Ciao,
Peter
