April Updates.

For this months update, i've been using a nikon d50. So my photo's should be a little better than the usual camera phone photo's.

This is a combination of pork terrine and seared scallops, with crispy ears, salsa rossa and fennel puree.

An addition to the suckling pig dish, we've started making our own pork sausages to accompany it.

Our first batch!!

Fettucine with ox tail ragu, and gremolata.
For easter in sardinia they make this pastry called "Pardulas" . We have been serving it with sheeps milk gelato and stuffed baked pear.
Spatchcock coated with truffle mustard and breadcrumbs made from carta di musica.
One of our original dishes, prawns with fregola.

Deboned lamb leg and shoulder, stuffed with fregola, fennel, and herbs. Served with roasted pine mushrooms.

New stuff this month

I've been trying out a few different pasta flavours lately. These are chocolate tortelli!

An old favourite is back on the menu! Spaghettini with vongole and bottarga. A sardinian classic.

Rolling out chocolate pasta dough.

Pistachio semifreddo with brandy snaps, strawberries with zabaglione.

White and yellow peaches with basil seeds and ricotta, honey tuille.

Chocolate fettucine, tossed with poached pears, anglaise and shavings of dark chocolate.

Spinach ravioli, filled with beetroot puree, goats cheese and thyme. Topped with burnt hazelnut butter and beetroot glaze.

Sardinian ravioli's...
Getting better with more practice!

Roasted blue eye trevella, peppers done " piedmontese style" and basil oil.

Rolled veal accompanied by baby fennel gratin and mirto jus.

Josef, loading up the van at the markets.

Our weekly trip. A full van of fresh ingredients to play with!

Saffron and beetroot fettucine, with squid, chives and smoked eel.

We've been lucky enough to get a good variety of tomatoes this summer, including; Kumato, black Russian, ox heart, green zebra, yellow grapes, love bites, just to name a few.

Poached white nectarine, almond biscuits and sweetened ricotta.
Sugar cured king salmon with baby herbs, fennel and bottarga. This is on our lunch special at the moment.

Yaye, we made it through xmas!

We won the cup!!

Trio of baby corella pears, one is baked and filled with sultana's and almonds, and next to it is a banana, date and honey gelato. Next one is poached in mirto, and the last in poached in Bracetto, and accompanied by a quenelle of sweetened ricotta.

Slow cooked pork rack, with ciccoria, and cherries.

Brock brought in a emu egg for us to cook.........

It was HUGE, and fed all the staff at lunch!

Crispy skinned barra, with a sardinian style baked eggplant, and basil oil.

Construction on the new aqua fresca cafe has begun!

Bumble bee tortelli's. Saffron and squid ink, with bug tails and pea puree inside. Drizzled with crustaecean oil.

Finally we've started making traditional shaped sardinian culingiones. They take a little more time to make though.

But they are tasty with burnt butter and truffle paste!

This is an entree of yellow fin tuna eschabeche, with wild rocket almonds and parsley.

A couple of quick ones.

Salad of smoked duck breast, with baby cos and witlof, jerusalem artichoke dressing.

Crispy spinach, porcini and mascarpone rotolo. With sage, caper butter sauce and pecorino.

We don't usually do seafood platters, but we made this impromptu one for some overseas guests recently.

A selection of the new wedding menu desserts.

Mixed tomato salad with baby basil.