March 28, 2018
Easter in the Barossa coincides with the most wonderful Autumn weather, and some of my all-time favourite produce, making it the perfect time to share the table with family and friends. I know I'm not alone in my love of Hot Cross Buns and I can't express the joy I get from baking my own - the smell that fills the kitchen brings back so many wonderful memories and firmly sets the scene for the Easter festivities ahead! It won't surprise you to know I serve mine with lashings of butter... and I wouldn't have it any other way!
We embrace the Easter tradition of keeping our menu seafood-only. A side of salmon often graces the centre of our table along with a whole ocean trout cooked on the bone. Our selection of salads are always no-fuss and of course are based around what produce we have to hand in the garden. This year I'll be making this wonderful salad of Figs with Burrata and Extra Virgin Olive Oil.
Easter is the busiest weekend of any at the Farm Shop and it sounds simple enough you might think, just knowing that we do two to three times normal business, but it takes huge energy, commitment and great spirit to see it all through. So, after a long day at the farm we sit down and embrace the last of the warmer weather with a barbecue outside under the willow tree and a few well deserved glasses of our favourite Barossa wines. These Marinated Chicken Skewers with Lemon, Capers and Thyme and Lamb and Rosemary Skewers are our go-to mains and I always make a batch of Spiced Orange Glaze & Chocolate Truffles in the week leading up for the sweet tooths in the family too.
I like to start with a big entertaining platter complete with my favourite cheeses, charcuterie, nuts, fresh fruit, relishes and of course, my fruit paste. For main course this year I'll be stuffing and slow roasting a lamb shoulder and teaming it with this Baked Pear Salad with Belly Bacon and Walnuts. And of course, it wouldn't be Easter without chocolate, so I'll be making this Chocolate, Hazelnut & Vino Cotto Tart, which can be made with either a gluten free pastry base or my fail-safe sour cream pastry.