The Tomahawk’s a good egg, and so are his chickens

You may think several of these articles are self-indulgent, as I frequently write about my passions including food, our region and family.

I assiduously avoid the decadence of basking in the reflected glory of my nephew Tom Hawkins and his football career. But this week, I’m going to stretch out, get comfortable and bask away.

What a game of football last weekend at Kardinia Park; and on Tom’s 30th birthday!

The team was magnificent and Tom went about his work as he always does; with conscientiousness and determination.

This time though, with more than a little flair, kicking seven goals and playing a hand in many others including Zach Tuohy’s heroic after the siren goal to win the game.

As many of you will know, Tom grew up on a farm in the Riverina. One of the daily rituals was to collect eggs from the chickens. He loved the task and was incredibly reliable. So much so, the chooks became his responsibility, which he took very seriously.

From a very early age, he could be relied upon to collect eggs, feed, water and generally maintain the health and wellbeing of his feathery friends. This continues today with Tom taking care of about a dozen beautiful hens, which produce wonderfully fresh eggs.

It is delightful to see the big boy now collecting eggs with his beautiful daughter.

We are occasionally the lucky recipients of his diligence and I always enjoy cooking with eggs which, in my opinion, possess magical powers.

Surely, they are the most versatile of all culinary ingredients? It’s an essential ingredient of so much we do in the kitchen.

What mystical powers it holds. With the addition of oil it becomes a mayonnaise.

When the whites are beaten it transforms into an element which raises a soufflé, lightens cakes, makes meringue and can even clarify a stock (the process of making a consommé).

It has thousands of other applications and we sometimes take it for granted.

Like almost all ingredients, the egg is best when fresh and unadulterated. Any baker will attest that fresh eggs are best. Free range is better and locally sourced better still. So, for us to have Tom’s chooks up the road is very convenient. My wife adores nothing more than a soft-boiled egg with toast soldiers. Who knows, maybe the soldiers who engaged in the courageous victory last Saturday night against the Dees gained their strength from Tom’s fresh eggs?

Well done Cats, we all hope there is more of that fight to come in 2018. Following is my favourite leek and goats cheese tart using plenty of farm fresh eggs.