A pasta machine lay waiting for some attention. The first weekend without plaster on my recently-broken arm presented the perfect opportunity to test it out on friends who would either enjoy the food, or drink enough that it would appear they enjoyed the food...
No real theme behind the menu - pasta was the star.
Rye sourdough topped with feta and crushed walnuts marinated in honey, olive oil, thyme and balsamic vinegar and topped with fresh sliced cherry tomatoes.
King prawns marinated in sauvignon blanc, lemon juice, sage and olive oil then pan fried and served on wild rocked and sprinkled with hazelnut salt and crispy sage.
Fresh spaghetti dressed in olive oil and served with a walnut, garlic, tomato and red pepper sauce and topped with buffalo mozzerella and shredded basil.
Zucchini ribbon salad with mint, pomegranate seeds, shaved parmesan, olive oil and lime juice.
Baked lime curd topped with vanilla bean infused quark, topped with caramelised lime wedge, lime zest and fresh raspberries.