“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.
