23/03/2025
There have been some fabulous meals along the way with fresh food from the garden and locally sourced produce. The deserts became more sophisticated as time went by, especially after the acquisition of a robocoup icecream maker. A bargain according to Sean. $1000 worth of homemade icecream, gelato and sorbet later I suppose it was. The cumquat sorbet was especially a hit, the recipe sourced from a hatted restaurant in Frankfurt courtesy of one of our volunteer helpers. The tomato tartin, inspired by Darilyn from Goldsmiths in the Forest with organic tomatoes is to die for.
Some of the photos show lightly smoked ocean trout sourced while salmon farming was sustainable. These last years we only use salmon from 41degrees south at Red Hills.
As chief taster Rosemary is now looking for another role in life.
