Cooking from Callalla

We just returned from a few days in Callalla Beach with friends, a great opportunity to take advantage of a lovely BIG kitchen and people to cook for!

 

This was a mild fji style curry with fresh pineapple.

For afternoon tea I made some Zesty Lemon Scones served with Lemon Cream & Raspberry Jam.

A new dessert was poached pears in dessert wine with vanilla bean, served with vanilla icecream. Yum.

There were a few others, but for some reason I cannot get the pictures to upload properly and I am sick of trying!

Next Tablenosh date is Oct. 16th and there are still a few seats available!