Some photo's of the beautiful ingredients and finished recipes.
Here we have olives, salsa, fungi, pancetta, salsicce, formaggio e bottarga. Just a few samples from my pantry.
Egg plant, sun dried tomatoes and dried chilli's. A great start for the explosive mixture.
These are gathered in April from all over the Mornington Peninsula. The three varieties commonly found are: Pine Mushrooms, Slippery Jacks and the Large Brown. All make great eating, but make sure you know what they look like!
A selection of preserved olives all picked on the property.
This is Bottarga, salt cured fish roe. A very simple and tasty preserve that can be used with pasta or makes a great scrambled eggs!
A well hardened cheese, terrific for grating on a tasty pasta asciutta.
Nothing beats salsa made from your own home grown tomatoes, or pesto from basil grown in your garden.
Ignore your cholesterol and let your taste buds run wild.
Mosto cotto and last year's Merlot.
A crusty bread is essential to accompany all of the preserves with a good bottle of wine.