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Index
COVER
TITLE
ALSO AVAILABLE
CONTENTS
A GREEN THUMB
ASPARAGUS
BLANCHED WHITE ASPARAGUS WITH RICOTTA & WITLOF
PICKLED ASPARAGUS
SALAD OF RAW ASPARAGUS, SKORDALIA, PROSCIUTTO & DUKKA
BEANS & PEAS
CRUSHED BROAD BEAN & LENTILS, GOAT’S CURD & PEAR
PEA & MASCARPONE PLIN WITH SAGE & BUTTER SAUCE
SOME DIFFERENT BEANS AS A SALAD
ONION
BARNSLEY ONION SOUP
ROASTED SALAD ONIONS WITH ROASTED PORK LOIN
LIGHTLY PICKLED FRENCH SHALLOTS
BEETROOT
BEETROOT, CELERY, APPLE & GINGER JUICE
SALAD OF HEIRLOOM BEETROOT, SMOKED EEL, BRESAOLA, BLOOD ORANGE & BITTER LEAVES
FOIL-ROASTED BIG BEETS WITH RICOTTA & MINT
GARLIC
BAGNA CÀUDA WITH PIEDMONTESE GARNISHES
GREEN GARLIC CHAMP WITH POACHED EGG & GRILLED OX TONGUE
SMOKED & BAKED GARLIC WITH A SIMPLE GOOD OLD ROAST CHOOK
NETTLE
NETTLE & CRAB RAVIOLI WITH SILVERBEET & SAMPHIRE
NETTLE & GREEN HERB SOUP WITH POACHED QUAIL EGG, SCALLOP & PANCETTA
NETTLE & SORREL SOUFFLé OMELETTE WITH FETA
CORN
FRESH BABY SWEETCORN, HERB SALT & BUTTER
SOFT PARMESAN POLENTA WITH CRAB & MUSSELS
NONNA LEAH’S CORNBREAD
EGGPLANT
SICILIAN-STYLE SALTED & VINEGARED EGGPLANT IN A SANDWICH WITH MOZZARELLA & BASIL
BRAISED EGGPLANT, TOMATO & MEATBALLS
SPICY EGGPLANT BRAISE
LEAVES FROM THE GARDEN
ROSE-GERANIUM-STEWED BLUEBERRIES WITH CREAMED RICE PUDDING
SPINACH, MUSTARD GREENS & BAKED RICOTTA CHEESE
THE MRS’ SILVERBEET & FETA PIE
TOMATO
MY FRESH TOMATO STEW FOR ALL SORTS OF THINGS
MY VERSION OF PANZANELLA: TOMATOES, FIORE DI BURRATA, BASIL, MIGAS & GREEN OLIVES
SMOKED TOMATO & GOAT’S CURD GOUGÈRES
CAPSICUM
PIQUILLO PEPPER, CHORIZO & MANGO SALAD WITH SEARED RARE TUNA
SIMPLE ROASTED CAPSICUM TURNED INTO ROMESCO SAUCE
BAKED LONG GREEN PEPPERS, COUSCOUS & CURRANTS
RADISH
HEIRLOOM RADISHES IN A SALAD
SALAD OF RADISH, FIGS, WALNUTS & BLUE CHEESE
RADISHES SIMPLY WITH BUTTER & HERB SALT
POTATO
POTATO SCALLOPS
BRAISE OF KIPFLER POTATOES WITH GUMMY SHARK
‘SHEPHERD’S PIE’ CROQUETTES
PUMPKIN
ROASTED PUMPKIN & HEIRLOOM CARROT, MACADAMIAS, CAPER & RAISIN DRESSING
PUMPKIN MASH WITH FISH FINGERS
PUMPKIN & YOGHURT PURéE
CUCUMBER
CUCUMBER & YOGHURT SOUP
IRENE’S TZATZIKI
ROASTED CUCUMBER, QUINOA, FREEKAH & HERBS
BROCCOLI
LINGUINI OF BROCCOLI, HERBS & HAZELNUT CRUMB
BROCCOLI, CAPER & RAISIN DRESSING
BROCCOLINI & GRAINS
ZUCCHINI
SALTED & LEMONED RAW ZUCCHINI, FROMAGE BLANC & GRATED ALMOND
ZUCCHINI-WRAPPED JOHN DORY, TOMATO, PINE NUTS & STEAMED ZUCCHINI FLOWERS
ZUCCHINI & OLIVE DRESSING
HORSERADISH
HORSERADISH & CELERIAC SALAD WITH SUGAR & SALT CURED BEEF
HORSERADISH & TARRAGON MUSTARD
HORSERADISH WAFERS
BRUSSELS SPROUTS
MASHED BRUSSELS SPROUTS WITH MINT, BEST END OF LAMB
ROASTED BRUSSELS SPROUTS, VANILLA-CONFIT CHESTNUTS & THYME
SALAD OF BRUSSELS SPROUT LEAVES, MOZZARELLA, WHITE ANCHOVIES
CAULIFLOWER
RAW, PICKLED & ROASTED CAULIFLOWER, WITH OR WITHOUT CRISPY SNAILS
PICCALILLI
SALAD OF CAULIFLOWER, SMOKED SALMON & STRAWBERRY
FENNEL
BAKED FENNEL, BREADCRUMBS & HERBS, WITH OR WITHOUT ANCHOVY
FENNEL-CURED SALMON WITH ESCABECHE VEGETABLES
SHAVED FENNEL & MOZZARELLA SALAD WITH BRAISED GOAT NECK
PARSNIP
PARSNIP & BLACK RICE RISOTTO WITH OR WITHOUT MORETON BAY BUGS
PARSNIP CHIPPIES
PARSNIP SKORDALIA
CABBAGE
TRUFFLED COLESLAW WITH GOLDEN SPICED QUAIL KIEV
SAUTéED TUSCAN CABBAGE & PINE MUSHROOM PASTA
SIMPLE BRAISED RED CABBAGE WITH CUMBERLAND SAUSAGES
CARROT
CARROT CAKE
GRATED CARROT, PRESERVED LEMON, RAISIN & GINGER PICKLE
HEIRLOOM CARROT SALAD, YOGHURT, ALMOND & HONEY DRESSING
INDEX
ACKNOWLEDGEMENTS
COPYRIGHT
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