So with school back this week, some lunchbox inspo was definitely on the cards. These perfectly crunchy cookies are a combo of a coconut macaroon and an Anzac and they are they are the bomb! Thanks for the photo Guy Lavoipierre 😉
Happy belated New Year to each and everyone of you! I thought I’d kick off another year of recipe inspiration with this very tasty adaptation of a Martin Boetz (of Longrain) recipe, using Anna from Plains Paddock’s delectable veal ribs. As veal is quite seasonal and may not be ready…
The strawberries become almost jam like in this dish and are the perfect sweet match for tarty rhubarb.
I was given some Superior Gold salmon to try last week and it’s seriously good. There are many varieties in the new range one of which was thick cut hot smoked salmon, which was perfect in this super tasty protein packed salad.
Grab some fish and make these for the kiddies they’ll love them ..
No need to buy paddle pops again. My kids have voted these healthy treats absolute winners!
This is my go to when I haven’t got around to planning dinner or don’t have much in the fridge. The kid’s love it and leftovers make great school lunches.
Essentially, these are an Italian meatball with a twist. Made with Plains Paddock’s delicious biodynamic milk fed veal. Primarily a sheep farmer, read about Anna’s decision to add veal to her range here.
I’m totally embracing Spring, have you noticed how green all my posts have been? This is great way to eat asparagus, we enjoyed ours with some freshly grilled salmon.
Over the next while I will be developing seasonal recipes using Plains Paddock delightful lamb and veal. As a lover of all things paddock to plate (excuse the pun) and farmer Anna Kelly’s product this is going to be nothing but a delight for me. As with most curries made from…