The last supper of 2006

We whiled away a fine evening in rustic surrounds... a very mellow way to see out a great year.


















The buns were baked from scratch before our eyes, and the local venison sizzling from the BBQ was really very pleasurable to eat with the plum sauce. Lubricated by Otago's finest cider.























Rich chocolate cake with icecream heartily scoffed as the Gypsy Pickers started their gig in the marquee. Due to some indulgence in seconds, it was well over an hour later that we reached the dance floor for some boogying.

Blueberry lunch

These were from a small organic producers roadside stall... the largest and strongest flavoured blueberries ever tasted.

Simple wholesome camp meal

Hangdog ho-ho-hangi

A feral xmas dinner at the Hangdog rock climbers camp. The sun was beating down, making digging the pit for the hangi hot work. It had to be a big hole to fit enough food to feed thirty hungry climbers.
































































We cooked pork, chicken, and lamb forequarters which I boned out and rolled with garlic and herbs. The veges were from the local organic community garden.



























































Relaxing down by the river after a big feed au!

Holiday lentils

Ham with very hot mustard

More festivities

A lovingly crafted organic meal of lamb pie, potato roste, caramelised beetroot and spinach from our gardens.

Organic thyme lamb pie

Onions galore

Merry Solstice everyone

The end of year festive dinner with the family... a balmy evening of good food, merriment and present opening.

Organic berries from the local gardens and walnuts off our tree, dipped in organic chocolate...

Two little beauties...

Not so common.

Spicy brown lentils

Eclectic mix

Radishes from our garden, carciofi from the garden down the road, aubergine, chunky guacamole and ginger slivers.

Vegan field mushroom sauce with wholemeal spirals

Basel penne

Roast Deer

A fallow from on Mt Oxford. I boned out the left forequarter, trimmed it up nice and lean, then rolled it with plenty of garlic, rosemary and thyme. Cooked until crispy around the edges, yum!

Sunflower seeded broccoli and a banana cake

Gobbled...

Aubergine del sol

Delicious juicey roast with the sweet tang of star anise, cooked slow, 3pm to 6pm in the new sunbox I built last week. Solar cooking gives a fullsome flavour, hangi styles.