Emily’s Miso and Curly Kale

25g dried seaweed 5g bonito flakes 1 jar Kitchen on the Cape’s Vegetable Broth (approx 500ml) 1 ½ litres water 140g white miso 400g egg noodles Large bunch of curly kale, flat leaf parsley, chives, anything that looks nice in the vegetable patch at the moment….   Pop the seaweed, bonito flakes, water and broth […]

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CRUMBED LAMB MEDALLIONS

Ingredients: 1 lamb loin roast, boned & rolled     AGONIS RIDGE ORGANIC 1pkt eye bacon, sliced                       THE FARM HOUSE 2 eggs                                               MARGARET RIVER FREE RANGE EGGS 4 thick slices bread (Wave)              YALLINGUP WOOD FIRED BREAD 1 tablespoon milk                             HEIDI GOAT MILK ½ cup spelt plain flour Method:  Pre heat oven to 190deg Cut rind from […]

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AGONIS RIDGE ORGANIC LAMB LOIN ROAST

1 Agonis Ridge Organic Lamb loin roast 2 tablespoons Agonis Ridge Organic Extra Virgin Olive Oil ½ brown onion finely chopped 4 sprigs fresh thyme 2 teaspoons lemon zest ½ cup fresh breadcrumbs ½ cup currants sea salt & fresh cracked black pepper Remove string and unroll loin roast. Season well with the salt and […]

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Russell’s Kale, Chard, Pumpkin & Chickpea saute With Turkish pepper flakes & feta

Ingredients ½ tea spoon caraway seeds, lightly roasted whole ½ tea spoon cumin seeds 300 grams Kale or swiss chard 75 ml extra virgin olive oil 500 grams Queensland blue pumpkins diced and roasted 3 or 4 dave carters potatoes diced and roasted 250 grams freshly soaked and cooked chick peas 1 garlic clove crushed […]

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