After buying the 100% local organic produce, with no recipes and just my imagination I made lunch.
Lamb cutlets with crumbed course baguette and meadow cheese. Served with Vix Kitch Tomato Chilli Pickles.
Chargrilled rainbow carrots with peppermint gum honey and red currents.
Tomato, cucumber, parsley, baby red onion and radish salad, tossed in Lemon Myrtle dressing.
Chargrilled market bread.
The colours were the colours of Autumn. Ambers, oranges, reds and yellow. I crumbed the cutlets with flour, eggs, crumbs. Using a crunchy sourdough baguette crust made it incredibly crunchy with a lovely cheese flavour coming through.
The carrots had the honey drilled on them while on the bbq and the red currents were quickly tossed on the bbq as well.
The bread with the charcoaled little crusts were perfect.
All in all, I think the lunch was pretty amazing if I do say so myself.