Easter Pie

Words and images by Kathy Paterson The brief to myself was to make a rustic pie that is a very loose play on the Italian Torta Pasqualina (an enclosed pastry pie using spinach and eggs). After many tests and neighbours’ approval, this one came out on top. Serves 6 Pastry 250g plain flour 150g cold […]

Lamp Rump with Charred Eggplant, Whipped Cream Cheese, and Local Pinoli Pine Nuts

Recipe and image Kathy Paterson There are many stunning individual flavours and textures in this dish. Flavour comes from the freshness and quality of local ingredients. Serves 4 with leftover cold meat 1 large eggplant, trimmed 2 tbsp Pinoli pine nuts 2 x 400g lamb rump with fat cap, at room temperature extra virgin olive […]