Sunday, 9 September 2012

Paddock to plate

We try to support local producers or wherever possible, have "one degree of separation" from our food. What we don't grow ourselves, we try to source locally. So when we found Amy and her family company Siwa Fresh we were back in the position of knowing the family that grows our meat. Amy runs the front end of the business in Brisbane, while her parents grow the meat. Lamb and goat -  grass fed on their Roma property. We like hogget - for the extra few kilos and retention of the beautiful flavour of lamb. Tonight's roast is crusted in a blend of  home-grown parsley, coriander, rosemary and segments of preserved lime with garlic, pepper and olive oil.

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