The water as warm as it gets and the outside temperature is pleasant without being oppressive. In the garden, it is time to think about planting garlic, broad beans, kale and spinach. At work, we are gearing up for the long weekend, and then the last week of March is Easter. It will be a busy month, and then the start of the football season. <\/p>\n
Speaking of football, we recently had a family celebration for my nephew and his bride-to-be at Donovans on the St Kilda foreshore. We booked their private dining room and the food was beautiful. Dinner started with drinks, accompanied with tempura fried prawns and a simple aioli. <\/p>\n
Entr\u00e9e was shared plates of salt and pepper squid with housemade remoulade, prosciutto with Sicilian olives, tomato salad with buratta and basil, orecchiette with broccolini and rocket pesto and sourdough bread. There was probably too much food but I particularly enjoyed the simple tomato and buratta salad. Buratta is a magical Italian cheese made from mozzarella that is formed into a hollow pouch then filled with soft curd and cream. The contrast with the acidic tomatoes and a simple olive oil dressing is wonderful. <\/p>\n
The main course was portions of salmon with lemon butter sauce, or roasted Berkshire pork rack with apple cider jus and crackling, served with a salad of radicchio, rocket and balsamic dressing and oven roasted kipfler potatoes with rosemary and garlic. <\/p>\n
Both dishes were perfectly cooked with no surprises, just good quality ingredients prepared by very experienced chefs. <\/p>\n
The piece de r\u00e9sistance was Donovans\u2019 famous bombe Alaska with chocolate sauce. I have had this many times and have never been disappointed. I love the idea of coating ice cream in meringue. It is just so decadent (my wife does not share this opinion and is appalled that I behave in such an indulgent manner). Be that as it may, we had a great night and are looking forward to our next family celebration. <\/p>\n
It is also the time of year when we receive fresh veal at Torquay Farm Foods. This saltimbocca recipe is perfect with the tomato and buratta salad.<\/p>\n","protected":false},"excerpt":{"rendered":"
The water as warm as it gets and the outside temperature is pleasant without being oppressive. In the garden, it is time to think about planting garlic, broad beans, kale and spinach. At work, we are gearing up for the long weekend, and then the last week of March is Easter. It will be a […]<\/p>\n