Fresh Friday | 13 June

Dear Fresh Friday friends,

This week’s menu is based on the cuisines of the Mediterranean. I am preparing two versions of a tray bake, the first is a vegetarian featuring fresh ricotta and the second features Loches smoked pork loin.

A treasure chest of supporting ingredients include, roasted red capsicum, olives, potato wedges, garlic, herbs, preserved lemon, tomatoes, fetta, capers, green herbs and a few others bits. Once baked, it is splashed with the gold medal winning Red Capsicum Finishing Vinegar and fresh flat leaf parsley.

Our dessert this week is a triple Belgian chocolate truffle cake with rose syrup and strawberries. The word sumptuous come to mind.

Thank you for you ongoing support, it’s most appreciated.

Cheers, Peter