Brunch in Avalon

Playing catch up with a few images from a day spent brunching in Avalon with Lisa and Luisa back in March. A quick trip to the market and a short while in the kitchen later, we were able to sit, linger, (of course) shoot and chat over a very special Sunday brunch. 

On the Menu

to start:
tartine du jour 
- fresh radish with fig + red onion jam
- smoked salmon, sliced fennel and capers
baked cauliflower with turmeric almonds + parsley
platter of goats cheese, pear, radish and local honey

to finish:
lemon meringue tarts
fresh figs with local honey and mint
coconut ice-cream

styling by Lisa Madigan

A Local Milk Slow Living Retreat - Byron Bay

A few of my most favourite moments from last weeks slow living retreat in Byron Bay with Beth Kirby of Local Milk, Rebekka Seale of Camellia Fiber Company, Luisa Brimble, and Aaron Teece of Studio Neon. 

Some places manage to transport you - to calm, to joy, to a surreal place of gratitude, to a belly of fire, and to tears. Beth is the only person I know to create such a place, Rebekka is the only person I know to bring such warmth, Luisa is the only person I know to make my belly hurt from constant, confused laughter and Aaron is the only person I know to turn a kitchen, table and tummy to pure food magic over four blissful days.  

The property of Avalon Lea was good to us. It was a place of foggy morning sunrises and views of soft rolling hills, many a tropical fruit tree, friendly farm hands and veggie patches and the perfect place to pitch Jessie's Happy Glamper tents. We slowed down here as we foraged, wove, baked, picnicked, styled, gathered and ate. 

The participants, the part I was most excited and curious to meet, were full of inspiration and fervor. From Spain, from Perth, from not too far up the road and with two birthday celebrations in tow - waves of talent and conversation flooded our breakfast, lunch and dinner tables every moment of every day. I miss them all dearly already.

There comes both joy and sorrow from spending time at such a place with such folk. The best part of course is being there with them. The worst, is having to leave it all behind. Worst still is saying goodbye to the dearest of friends from State side. I will never, ever have enough time with Beth and Rebekka - time with them is so precious - they are two souls that I love dearly and miss. Together with  two Australian super talents, Luisa and Aaron, a real dream team was made. I am so thrilled to have played a small part along side and to have slowed down with you all. 

The Cottage Kangaroo Valley, Chocolate Mousse + A Saveur Nomination

To be surrounded by misty mountain ridges and opulent towering gums. Lyrebird calls, fields of green grass and dairy cows. Wombat burrows and beaches of white, white sand. That's what it's like to be home. 

It's been two years since leaving for the States, and two years since stepping foot on the beautiful south coast of New South Wales. And it is magic, this Australia. This home. Back in the ute, accents flowing fierce, those red and yellow beach flags and marsupials - everywhere. Fires that smell of eucalypt. Macadamia nuts and budding wattle seeds. Shortened lingo - spare the names of local towns full of double letters and native tongue. Cambewarra. Tapitallee. That's where we've nestled in. 

It's been a tricky time. Adjustment. Change. All a challenge, all predictable. A world of leaving behind and accepting the mundane. The mundane turned novel. It's been a search for a revived comfort space and stomping ground. An international move will do that to you, I suppose. And we miss it all. What we’ve seen. What we’ve had. What we left behind. But this country and all that we missed on the other end, has greeted us and treated us well. It feels good to be back on home turf. We are lucky to have this, this Australia. And so happy to be home. 

Not long had I landed when I took the short trip over the mountain to see artist, stylist and my dear, dear friend, Lisa Madigan, and her home - The Cottage, Kangaroo Valley. It had been too long. Some context here: Lisa’s cottage is like a dream - all white and otherworldly and delicious like. A dream I’d very much like to live in. The cottage has had a beautiful history. It was built in the 1880’s, housed the local newspaper press and for the past 8 years has been home to Lisa, Rob and her two Dalmatian pups. Lisa and Rob lovingly transformed the cottage into the most charming curated space. Stunningly styled and true a reflection of all things Lisa - Luxurious. Rustic. Uplifting. Inspired.

Now, as time shifts and people move on, the cottage is about to embark on an equally beautiful future. Lisa and Rob have decided to share their little piece of the valley with others, turning their cottage into boutique accommodation and a space for special, intimate events (more about the cottage and booking enquiries here). Today, this celebration, was the launch of their exciting news. 

It was the perfect day to pop over, as the cottage was dressed and flowing with celebration. There were new friends to meet and old friends to catch up with – a somewhat surreal but pleasant feeling to be in the company of Australians again. We dined on a nectarous lunch, lovingly prepared by Lisa. There were local oysters and cheese platters to start us off (Lisa nails this, every time) and for the main course at the long harvest table, we shared slow braised local lamb shoulder in marsala, roasted root veggies with red onion and goats fetta and a lemony green tossed salad. A feast embellished with Indian summer, shared cottage stories, change, and all the excitement that this brings. It was a simply lovely afternoon. We finished off in the garden, with a whipped sweet treat - chocolate mousse with toasted hazelnut praline + mint. And did I mention there was champagne? Lots of champagne.

Aaaand, the champagne has continued flowing here in our mountain ridge, wombat burrowed gum tree lined home! We were greeted with the most wonderful news over the weekend - that lean + meadow has been nominated for this year’s Saveur Blog Awards in the best designed blog category! I screamed when I first read it. Then proceeded to cry. Happy tears. Truly happy - couldn’t believe it but felt immense gratitude - tears. Words aren’t enough. I am humbled and grateful and so thankful for this. Being nominated is beyond all expectation. The biggest heartfelt thankyou to those of you nominated me and who put in a good word. Voting is now open until April 30th and if you like, you can vote for me here. And if not, then at least vote for one of the other brilliant people nominated. SO much talent here. So honoured to be in the same category as them all. 

Now that it’s Easter weekend, we have the perfect excuse to keep celebrating and to indulge in a little too many hot cross buns (I’m onto baking my third batch) and always, lots of chocolate… To help with the indulgence and celebration, here is Lisa’s chocolate mousse recipe from the Cottage launch. An Easter treat from us to you.

May you have a lovely long weekend. Happy Easter. 

Lisa’s Chocolate Mousse with Toasted Hazelnut + Mint Praline

For the Mousse
400g dark chocolate, chopped
40g butter
6 free range eggs, separated
2tbs caster sugar
Pouring cream (use only a small amount of pouring cream if you like the chocolate to remain rich, more if you prefer overall creaminess)


For the Praline
150 g hazelnuts
2 cups caster sugar
Fresh mint, chopped
slices of fresh, seasonal fruit e.g fresh figs for garnishing

Melt the butter & chocolate in a saucepan over a low heat until smooth.
Separate the eggs. Stir egg yolks through chocolate & butter mixture & set aside.
Whisk egg whites until soft peaks form.
Slowly add the sugar (less if sweet isn't your thing) & beat on high until silky stiff peaks form.
Gently fold through chocolate mixture & silky egg whites, then add the pouring cream to taste.
Find some gorgeous vessels to serve your mousse in, pour & refrigerate to set.

Pre-heat the oven to 180°C/ 350°F and line a baking tray with baking paper.
Toast your hazelnuts or chosen nuts in a pan or in the oven for 6-8 minutes. They should become lovely and fragrant.
Once toasted, pound them up in a mortar & pestle to desired size (I like to keep them quite rough & varied in shape & size).
Place caster sugar in a saucepan over medium heat. Give the pan a quick swirl to allow sugar to dissolve, but do not stir (this will make the sugar crystalise).
Allow the sugar mixture to cook until it becomes a rich and delicious caramel colour. Be careful to not let it burn.
Remove from the heat and take care as it becomes incredibly hot.
Pour out thinly over the baking paper & sprinkle quickly with the nuts & chopped mint. 

Once the mousse and praline has set, break the praline up into shards and add them to each mousse vessel. I always find it nice to break up the chocolatey richness with a little fruit, so this time I've used slices of fresh figs as they're in season. 

Enjoy. 
 

                                                                                                              vote here!

A Harvest Dinner

Because when friends are loved, the seasons traditions arrive and a Sunday afternoon becomes free, the only way I can justify the moment is to lay the table, cook a roast meal and gather for the evening to share company and fresh, autumnal food. I like autumn. And I love our friends. Very much.  

Menu

roast chicken with meyer lemon + garden herbs

maple roasted heirloom carrots with cauliflower puree

roasted autumn veggie medley - brussel sprouts, butternut squash + apple

traditional apple pie

vanilla custard

Roast Chicken with Meyer Lemon + Garden Herbs

prep time: 20 minutues
cook time: 1 hour 20 minutes 
total time: 2 hours
yields: 6 servings

1 organic or free range whole roasting chicken - about 2.2kg / 5lbs
2 meyer lemons
15 sprigs of thyme
20 (approx) sage leaves
6 sprigs rosemary
head of garlic
4 tbs butter
olive oil
salt
pepper

Preheat oven to 230°C / 450°F

Rinse the chicken cavity under running water. Drain well and pat the outside of the chicken dry. 

Using delicate fingers, rub two tablespoons of the butter underneath the breast skin of the chicken, being careful not to pierce the skin. Once the butter is evenly spread, place approx 6 sage leaves under the skin, spreading evenly over the two breast pieces. 

To the cavity of the chicken add a liberal amount of salt and pepper, one meyer lemon, quartered, 5 sprigs of thyme, 2 sprigs of rosemary and half of the remaining sage leaves. Tie the legs together with cooking twine.

Drizzle some olive oil (about 2 tbs) in a roasting dish big enough to fit the chicken. Place the remaining herbs, slices of one lemon and small pieces of the remaining butter in the center of the tray. Place the chicken on top of the herbs and tuck the wings underneath the chicken. Place the two halves of garlic on either side of the chicken. Drizzle some more olive oil over the top of the chicken and onto the garlic (I like to go overkill with butter here too and smother about another half a table spoon over the skin, before the olive oil).

Roast the chicken at 230°C / 450°F for 15 minutes, then reduce the temperature to 180°C / 350°F and continue to roast for 1 1/2hrs, or until the skin is golden and juices between the leg and thigh run clear. 

Allow the chicken to rest for 20 minutes on the bench top before serving. A good time to make some proper chicken gravy!
 

 

Maple Roasted Heirloom Carrots with Cauliflower Puree

prep time: 15 minutes
cook time: 45 minutes 
total time: 1 hour 15 minutes
yields: 6 servings as a side

1 cauliflower 
4 cloves garlic
olive oil
sea salt flakes
fresh ground pepper
1 bunch (approx 6 carrots) heirloom rainbow carrots with heads still on
4 tbs maple syrup
180 ml thickened cream
200 mls milk

Preheat oven to 180°C / 350°F.

Cut off the stem from the cauliflower and break the head into small / medium sized florets. Toss with 4 tbs olive oil and a generous sprinkling of salt and pepper. Place onto a parchment lined baking tray with whole unpeeled garlic cloves. Roast  for 45 mins, checking half way to move and turn, 

Meanwhile, wash and trim carrots keeping the skin and 4cm 1 1/2 inches of the stem still on. Slice carrots in half length ways. Toss with 4 tbs maple syrup, 2 tbs of olive oil and a sprinkling of salt and pepper. Arrange on a parchment lined baking tray so that all carrots lie flat. 

Roast carrots for 35 mins, checking half way to turn to avoid burning. Keep and eye on the carrots, the high sugar content in the syrup means that they can easily burn. You want them caramelized, not charcoal.

Once the cauliflower is soft and cooked through, place in a food processor with cream, milk, squeezed flesh from the garlic cloves and a little extra salt and pepper. Blitz to the consistency of a smooth but not overly runny puree. 

Pour the puree onto the center of a large plate. Place roasted carrots on top. Garnish with the carrots roasting juices, a little extra drizzle of olive oil and a fresh spring of parsley. Serve warm.

Autumn Veggie Medley

prep time: 15 minutes
cook time: 35 minutes 
total time: 55 minutes
yields: 6 servings as a side

500g / approx 1 lbs brussel sprouts, trimmed and cut in halves
1 medium butternut squash, peeled and chopped into small pieces
2 medium apples peeled and cut into wedges
4 thyme sprigs
1/2 cup walnuts
olive oil
sea salt flakes
fresh ground pepper

Preheat oven to 180°C / 350°F. 

Toss the brussel sprouts with 2 tbs olive oil, leaves only from the thyme sprigs and salt and pepper to taste. Roast on a parchment lined tray for 35 minutes, checking half way to turn.

Follow the same steps as above for the squash and apple, and roast together on a parchment lined tray for 25 minutes, checking half way to turn.

Once the veggies are cooked through and have started to brown, remove from oven, toss together with walnuts and serve on a plate with a drizzling of olive oil and some extra walnuts on top.

Traditional Apple Pie

prep time: 40 minutues
cook time: 35 minutes 
total time: 55 minutes
yields: 6 servings

For the crust
300g / 2cups all purpose flour
1 teaspoon baking powder
200g butter, chilled
45g / 1/4 cup lightly packed brown sugar
2 tbs water, chilled
1 egg, lightly whisked

For the filling
8 lge granny smith apples, peeled cored and thinly sliced
60ml / 1/4 cup fresh lemon juice (I used meyer lemon because it is in season)
100g / 1/2 cup caster sugar
60ml / 1/4 cup water
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom

Preheat oven to 180°C / 350°F.

Place flour, baking powder, sugar and butter into a food processor. Process until the mixture resembles dry breadcrumbs. With the motor running, slowly pour in the chilled water and process until the dough is just combined.

Turn the dough out onto a floured surface and gently knead until smooth. Shape into two even balls. Wrap in cling wrap and place in fridge to chill for 30mins. 

While the pastry is chilling, peel, core and thinly slice the apples. Place the apples with the lemon juice, water, sugar and spices into a large saucepan and simmer over medium low heat for 10 mins or until apples are just tender. Drain.

On a lightly floured surface, roll out the first ball of pastry to a 35 cm / 14 inch diameter disc. Carefully fold the pastry over the rolling pin and lay over a 24cm / 9.5 inch un-greased glass pie dish. Add the apples and arrange so that they are evenly placed around the pie. 

Repeat the rolling process for the second piece of dough and place on top of the pie to form the lid. Trim off excess pastry. Using a fork, firmly press around the edges of the pie to form a patterned seal. Cut a slit or three in the top of the pie to allow steam to escape while cooking. 

Brush the top of the pie with the whisked egg. Place in oven and bake for 35 minutes or until cooked through and golden brown. 

Enjoy warm with home made vanilla custard (my recipe is still being perfected, so won't share this time).