Dinner Class with Jason

Dinner will be at 8pm so we will need to pull our fingers out, Jason like any good chef is well prepared and the big country barn style kitchen is by no means a commercial kitchen and it is surprising how we can turn out food to feed the masses from this space. The dining room is off to the the side of the kitchen, through a big stone archway and is on the other side of the house from our room and is also on the ground floor. Ashley is busy setting tables and attending to the other guests, the whole places has so much country atmosphere the kitchen has a big fire place on the far end with space to cook over the open flame and we prepare dinner on a large timber table in the middle of the kitchen.
          We are preparing and served a 7 course dinner for the other in house guests and any local droppins and us also. 7 courses may seam a lot but its all small serves and designed to be eaten over a long time with wine and good conversation. We have a cute little A frame black board at the entrance to the dining room announcing what is on offer for the night. Dinner in most good local places is the whim of the chef, what is in season and what they have prepared that day, it's a great way to eat, and no menu's just the board to entice you in.

An antipasto platter of prosciutto crudo ( local cured ham ) and a local salami

Bruschetta Crostini with new season double pealed fava beans ( broad beans ) and sweated tomatoes and peas with pancetta and parmesan shards.

Farrow salad with rocket, chickpeas and a olive oil and lemon dressing.

Sweated roasted capsicum rings warped around a paste of tuna, parsley, last years end of season preserved tomatoes, lemon and olive oil

Chard tart cooked in rustic short crust pastry cup and fill with chard spinach a pinch of chilli, cottage and parmesan cheese. Yum yum and all so fresh and light which has been a nice change to the heavy pasta and meat sauce over the past few weeks.

Followed by Lamb skewered on rosemary stalks cooked over the open fire the taste of the fire and rosemary really come through

A flat butter cake with rosemary and lavender with an orange glaze is a nice way to finish + express of course
The cake was prepared and it will be on the list to make later this week.

A digestive of cherry leaf or walnut liquor all home made top of the night.
I love this cooking school, we cook, they serve, we eat, they clean, heaven.