“A Work of Art”

We recently hosted Sam Mac and Channel 7 Sunrise Weather here at Tinja Farm, showcasing food, wine, art and fashion from the Mudgee Region. Although a chilly morning, mother nature put on a show, with a golden sunrise the perfect backdrop for some early-morning cooking in the garden.

This dish really is Spring on a Plate, and is a great addition to any soirée.

You’ll need

• 500 g Fetta (we get ours locally from High Valley Cheese Co.)
• 150ml Cream
• 1 cup Broad Beans, Peas and Asparagus (chopped), lightly blanched 
• 1 cup Edible Spring Flowers (such as Calendula, Borage, Nigella, Pea and Broad Beans)
• Lemon, Olive Oil, and freshly-cracked Black Pepper

To Assemble

Simply whip fetta with the cream until smooth, and add to your serving plate.

Toss together beans, peas and asparagus, with the edible flowers – then add atop the fetta.

And generously drizzle over freshly squeezed lemon, olive oil, and finish with a little cracked pepper.

Serve with Lavosh or some fresh Baguette.