So here we are with the third in the occasional series This week’s eats. First up, some olive oil brought back from our trip to Waiheke Island last week. Coming from the Rangihoura Estate, it has a peppery taste, and I can imagine it with sweeter vegetables like carrots and parsnips. Sitting next to it is a herb paste, made from a blend of different herbs. It is a really nice spread for good bread or crackers.
Second up is this sheep milk yoghurt from Thorvald which I tried for the first time. It was on the more sour end of the scale of yoghurt but still nice.
It is great to see the new season’s goat cheeses back in store, so I picked up both the plain and dill cheeses from The Drunken Nanny.
It is now asparagus season here, so time to make the most of this short season. Tomatoes are also more plentiful and dropping in price, bit by bit.
A potato dish
The Jerusalem artichoke season is over here, so I ended up making Ottolenghi’s roast potato dish without them. In other words, I made roast potatoes with lemon and sage.
The recipe can be found in Yotam Ottolenghi’s book The Cookbook (the original 2008 edition).
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