Tassievore Eat Local Challenge has been a month long focus with weekly challenges to get people connected to their local food supplies. The Living Better With Less group pretty much live this philosophy and we were keen to turn our monthly meet up into a dinner of local produce in line with the week 4 challenge.
Last night we met at my place to celebrate the flavours and produce of autumn. The table was set simply with a natural linen runner and topped with apples from the backyard and gem squash from one of my market customers.
Home grown tomatoes were slowly roasted and then blended with fresh ricotta and next to that a dish of chunky beetroot marmalade, perfect for....
Home smoked venison done in a covered work with apple wood chips also from the backyard and home grown and dried juniper berries and bay leaf. In the dish beside that, crumbled Tasmanian fetta marinated in home made grappa with garlic and oil. Simply divine with....
locally produced and smoked free range ham and Tasmanian cheeses and marinated olives.
A selection of different varieties of tiny tomatoes....
Simply roasted backyard Kenebec potatoes....
and one of our own Australorp roosters simply roasted with our harvested garlic and a sprinkle of Lemon Myrtle leaf powder.
Two loaves of home made bread made with local flour and naturally leavened. Even the butter was home made from local cream.
To finish, Honey Ice-cream and fresh figs from the backyard.
The cream was from a small local dairy and the honey from a roadside seller at Brady's Lookout. Eggs from their own backyard chickens.
We dined, exclaimed, laughed and shared recipes. It was a very memorable night and definitely something I would like to try to do again soon.
Katherine has very kindly supplied her recipe for the ice-cream too
3 eggs separated
1/2 cup honey
1 1/4 cups of cream
Use an electric beater to beat the yolks till light and fluffy. Add the honey and beat till the mixture is thick and pale.
Beat the cream till stiff peaks form.
In a clean bowl whip the egg whites until stiff peaks form.
Using a metal spoon, fold the cream into the egg whites. Then fold into the yolk mixture.
Pour into a 5-6 cup capacity container and freeze for 4-5 hours until firm.