Firstly, an apology for the radio silence here on the blog these past couple of weeks... team Hansen checked out for our annual beach holiday up in Queensland and are only just (somewhat grudgingly) back on deck.
We hosted a Farm Kitchen lunch (above) a few Saturdays ago, then loaded the car the next morning and headed north. Despite all good intentions, I clean ran out of time to post any recipes and pics from the day before we left. So here, albeit a little late, is a bit of a Farm Kitchen update.
Now we've returned from our lovely break it has become busy again very quickly. We are back to markets this weekend, preparing to host the beautiful Harriet Goodall for two basketry workshops at the Farm Kitchen this week and gearing up for Orange Wine Week at the end of the month. I feel like our holiday state of mind is fading way faster than the tan...
Upcoming events at the Farm KitchenThursday, October 3, Random Weaving Workshop with Harriet Goodall, sold out
Wonderful artist Harriet Goodall explores the contemporary sculptural basketry technique of random weaving, by the end of the day you'll have a sculptural nest-like basket and an understang of how to extend your weaving further. Morning tea, lunch and afternoon tea provided by the Farm Kitchen, every month. events include a farm tour, brief cooking demo and relaxed three-course lunch. Please visit Harriet's website for booking information.
Friday, October 4, Kids holiday weaving workshop with Harriet Goodall, $75
In this class, Harriet will have fun with kids exploring the contemporary sculptural basketry technique of random weaving. Together we will weave pod-like shapes from hand-dyed rattan and decorate them using found and recycled materials. By the end of the day each child will take home a woven creation and possibly a new craft addiction! This workshop is tailored for primary school aged children (between 5 - 12 years old). We will provide morning tea, and light lunch. Please visit Harriet's website for booking information.
Sunday, October 20 (During Orange Wine Week)
Perfect Match - Join us at the Mandagery Creek Farm Kitchen for a three course lunch and farm tour. We will email the menu 1 week out, you bring the wine that best matches our venison dish and our 'mystery' judge will pick the perfect match. Prizes, good food and a fun afternoon guaranteed. BYO, $75PP.
Saturday, October 26 (During Orange Wine Week)
This one will be a special lunch with whole family behind Mandagery Creek Venison. We are offering three courses at the communcal table, a farm tour and an introduction to our family's new venture, 1803, a range of beautiful and unique pieces from antler and deer hides. Please join us to celebrate its launch. BYO, $80PP.
Saturday November 9
Please join us for a relaxed three course lunch with the family and a farm tour. BYO, $75PP.
Tuesday, November 19, 'No Time to Bake' class with Anneka Manning
Hosted by Anneka Manning, author of Bake, Eat, Love, (and us!) this 2 1/2 hour demonstration-style class, will introduce you to a collection of delicious no-fuss, one-bowl mixes that require only basic equipment, store-cupboard ingredients and less than 15 minutes to get them into the oven! This interactive class will be packed with loads of helpful hints, tips and shortcuts that you will be able to use in your own kitchen – baking will no longer be time-consuming or tricky. To register interest, pop over to Anneka's website.
September's Farm Kitchen lunch was, as always, a relaxed affair with a great group of visitors. Our menu was inspired by my new favourite cookbook, Almond Bar, and was easy to prepare and I think, pretty delicious. Our main course was headlined by a few beautiful backstraps, chargrilled to perfection by Tim and sliced and served by yours truly.
Chargrilled venison backstrap with spiced beetroot puree and dukkahServes 6-8
For the beetroot puree
5 beetroot bulbs
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp sumac
1/4 cup olive oil
Zest and juice of two lemons
1/2 cup natural yogurt
sea salt and pepper
Preheat oven to 180C and trim the beetroot bulbs. Rub with olive oil then wrap in foil and roast until tender (about 1 1/2 hours). When cool enough to handle, peel the beetroot and rougly chop. Place in the bowl of a food processor with all other ingredients. Blitz until smooth and season to tatse.
For the backstrap
1 x Mandagery Creek Venison backstrap (about 1kg)
Sea salt, black pepper and olive oil
Dukkah, mint leaves and extra olive oil, to serve
Preheat oven to 200C or light a barbecue with a cover and heat well. Rub venison with salt, freshly ground pepper and a little olive oil and set aside to reach room temperature.
Heat a little more olive oil in an oven-proof saucepan and place over high heat. Or ensure the barbecue is on high. Cook the backstrap for one minute on each side, until well seared and then either place in the oven or covered barbecue for 10 minutes. Remove from heat and let rest under a tent of foil. Slice across the grain and serve with the beetroot puree and hummus.
Flourless chocolate and hazlenut cakeWe served this cake two weekends ago with a scoop each of rosewater ice cream. It's a beatiful, dense chocolate confection that freezes well and is easy to throw together. The recipe for the pretty pink ice cream came from my new favourite book Almond Bar. We will be running a giveaway for this next week so watch this space!
250g unsalted butter
4 cups hazlenuts, toasted (I love our locally grown and roasted Fourjay Farm hazlenuts)
200g dark chocolate
6 eggs, separated
1 cup caster sugar
Preheat the oven to 180°C and grease and line a 24cm cake tin* with baking paper. Blitz the toasted hazlenuts into a fine meal and place in a bowl. Break the chocolate into a small saucepan, add the butter and place over a medium heat. Stir a tablespoon of boiling water through the coffee granules until dissolved. Add this to the chocolate/butter mixture and keep stirring until the mixture has melted together. Remove from heat, add the hazlenut meal and set aside. Whisk the egg yolks and sugar together until pale and frothy. Fold this into the chocolate mixture.
Clean your bowl then whisk the egg whites until stiff peaks form. Very gently fold this through the chocolate mixture then spoon into prepared cake tin.
Bake for 35 minutes or until firm to touch. Let cool in the tin then turn out to a wire rack to cool.