Summer. I love summer. I love to complain about how hot it is. I love being able to jump into a crystal clear pool after sweating out toxins stored over winter. I love the tan my pale and pasty legs sometimes accomplishes. And I LOVE the fruit that come into season when the weather is hot, hot, hot! And I love making my favorite frozen drink to share with the family on those days that is just perfect for grilling and picnics.
Nutrition hasn’t always been a passion of mine. I used to shove anything edible in my mouth without a second thought as to how my body would react. The kitchen was a foreign land and I was the Queen of Takeout until about the age of 26.
My Mother is a excellent cook, but, if she knows I’m grilling out, she’ll come over just for this salad She is a mother of 3 boys and taught them all how to cook or prepare meals so being a 8 time stroke survivor I’m grateful to her, for teaching us how to prepare meals and dishes, because not one of us are married.
So far in this series we've talked about the history of Santa Maria Style BBQ and some of our traditional cuts of meat, and how they're cooked on our open pit... now it's time to talk about some of the sides, which Filthy Filly's has put they're own SMSB spin on.
Recipe collab with Local Pantry Co.
I am so honoured to be working with some of the gorgeous produce from Local Pantry Co. When I was first asked to look through the store and pick some items I’d like to play with, these Artisan Cordials by Small Batch Food Company caught my eye immediately. With flavour combo’s like Pear and Wild Hibiscus, Granny Smith Apple and Ginger, Yuzu and Rosemary, Passionfruit and Lemongrass, Raspberry and Pomegranite, and of course Mango and Kiffir Lime, I just knew I could have so much fun with them! Plus, they’re made in Melbourne with 100 percent Australian ingredients, and I LOVE that! Cordials can be so versatile in baking, you can use them to poach fruit, create a syrup, jelly, flavour pretty much any cake, be it baked or not, or to make gorgeous curds like we have today. I must say I am so pumped to be working with Local Pantry Co on this Lime and Mango Curd Tart recipe. Our collaboration was organised through a mutual friend, then turns it out that we also have a mutual family member, small world, hey!?