THE BEAUTIFUL SOUTH WEST BUSH
Fennel Salad
It was a fabulous holiday down south, and one of the loveliest times of the year to be there., with all the flowers just coming into blossom. I wish these photo’s could be scratch and sniff, because the smell of blossom – wisteria, gum blossom, pink jasmine and bush was everywhere. Lots of kangaroos at night coming to nibble the grass, and lots of kookaburras carrying on in the early morning to wake us up. But it was just the holiday I needed – a time for relaxing, grounding and restoring body and soul – nothing does that better for me than the bush. We ate simply, but the fennel salad was my favourite lunch – very, very finely (grab a very sharp knife) shaved fennel (I’m buying mine from the Subiaco Farmers Market, Hamel Home Grown Organic Stand) with finely sliced celery (those lovely soft inside stems and leaves), finely sliced pear and avocado, lots of chopped coriander and a dressing of olive oil, lemon juice, lemon zest and garlic (I did need to balance it out a bit with a drop or two of maple syrup). Salt and pepper, some fine shaves of the local Cambray Pecorino (also at the Subi Farmers Market) and yummy!!!! All these foods are in season now, and I adore fennel in a salad with pear, lemon and pecorino cheese. It also needs to be well salted. I also read lots – favourite reading included the book A Homemade Life by Molly Wizenberg (given to me by my dear friend Nene and all around book genius) and urge you to get this book, and go to this blog. Love the way she writes. In it was the funniest description of a sprout dinner that was made for her, and I secretly thought my fennel salad would have been much yummier. I’ve come back ready for the year and the classes to come. Also, on the 21st November, will be the Seasonal Seminar: Focus for this will be on Preserving the summer bounty -we will talk Jams, Chutneys and Bottling – and menu planning for summer. As usual, we will have guests for you to meet (fruit growers) and farmers and producers to buy from,plus you will receive a menu-plan to take home! The link for this will be up by the weekend, and you can book on line. But we will talk before then…. and cook before then….. |