I was fortunate to spend this weekend with friends visiting the Convent. A real Australian weekend, with the Kandos Hot Rod and Street Machine Show providing a background soundtrack, a couple of barbies, a trip to Dunn’s Swamp and cricket on the telly.
It was satisfying that the Convent provided well, with all salads coming from the garden, as well as beetroot and zucchini supplementing the barbecue. Homemade bread made a few appearances and berry sorbet made use of the berry patch.
Eggplant chutney was made, taking advantage of the gorgeous little lebanese eggplants. An initial picking yielded half a dozen jars. I’m now adapting to making use of garden produce and planning meals better. I also no longer rely on star ingredients I could so easily purchase in Sydney for entertaining. It’s very rewarding to put forward courses that celebrate the garden and the seasons and visitors can help pick and prepare. I’m also making good use of quality appliances that have been so under-utilised such as my Kitchenaid mixer and ice-cream maker as well as the bread maker.
In the meantime, my friends will be willing guinea pigs as I attempt to establish Convent staple and signature dishes.
CONVENT AND CHAPEL 