This work Rapid Bay Road, (79 x 64 cm, acrylic and pastel on paper) won first prize recently in the Fleurieu Vista category of the Fleurieu Art Prize!
The Weed Kitchen
Below is a menu list from The Weed Kitchen, all served on fresh cabbage leaf bowls.
- Mallow and Almond Pesto
Mallow (steamed), almond (soaked), sunflower seeds, olive oil, lemon juice, salt, pepper, garlic.
- Weed Pie Nana’s Crust Style
wild spinach, nettle, Mallow, Nannas crust.
- Finnochio (fennel) Weed Pie Greek Style
50% fennel, 50% any other winner greens, enlcosed in a flat pie from hand spread basic flour dough.
Young prickly pear pads on the bbq with a little salt pepper and olive oil.
- Cold Nopale Salad.
Steamed nopales, fried onion, olives, olive oil, lemon, salt, pepper.
- Wood Sorrel and Loquat Guacamole,
Loquat, wood sorrel, avocado, tomato, salt, pepper, olive oil.
- Wild Winners Salad
Wild greens tossed with edible flowers dressed in loquat, carob and mustard.
- Seasonal Fruit Platter
Prickly Pears (3 variaties), loquats and mulberries.
- Nasturtium Leaf Kangaroo with Spring Onion
Kangaroo mince with spring onion wrapped in Nasturtium Leaf on the barbeque grill
Fresh nettle tea on ice.