I adore a low key, simple meal.
Patrick popped by for a quick feed on his way to the airport on Saturday. Lunch was pulled from the fridge and pantry – San Daniele prosciutto, Darling Mills olives, fresh ricotta, onion marmalade, mesclun salad, sheep milk pecorino and, because I had just a little time, a small pat of freshly churned butter. These were served with a loaf of homemade sourdough which I’d defrosted earlier that morning.
San Daniele prosciutto is, in my opinion, one of the finest things ever to be made from pork. It’s soft, sweet and almost buttery in texture. Imported from Italy, it costs a fortune, but Johnny at the Cheese Shop always looks after us, because he knows Big Boy is completely addicted to this and won’t have anything else in his school lunches. Yes, I know, I’m making a rod for my own back – ask me how many times I’ve been told that – although I prefer to think of it as training a discerning palate.
To finish off the meal, Pete whipped up a batch of sourdough pancakes, served with his raspberry jam and thick cream. Patrick was in and out the door in 35 minutes and yet, lunch felt mellow and unrushed. I even had time to stash four jars of jam in his luggage – let’s hope US customs let them through. And that he didn’t end up with a bag of sticky clothes…
Fig Jam and Lime Cordial 
Hey that was my lunch! I like the bread cut so thin. I reckon the eggplant pickle would’ve worked well with this too. The flavours here were great.
I’m not sure it could’ve been any better.
On the flight back on qantas i got upgraded to business class. The seat was great and big. i’ve gotta say i thought the service was a bit wanky and over the top. But the food was amazing. They had meals designed by the RockPool chef Neil Perry and they were made right there on the plane.
From memory the entree was: a prosciutto salad. It was a salad mix with fresh beans, fresh asparagus baby sticks, parmesan, lots of prosciutto and a nice olive oil all over the top. He served it with bread. It was really really good. It was kinda odd that this is kinda what i’d eaten at your place same day previous meal. The only difference was that this was assembled, whereas yours was a la carte.
As Ngaire would say, whatever you do, don’t open a restaurant, you’ll spoil your passion :)
Thanks again for lunch.
By the way, remember I said how I got lost and it took me 40 minutes longer? Well I had no phone and no map and once I missed the entrance to the M4 I was in big trouble.
Patrick.
Glad you had a good trip home! Thanks again for taking the time to stop by – I know it was rushed, but honestly, seeing you before you left was just wonderful. Really appreciate you finding the time and thanks for putting up with the tossed together lunch..
Celia xx