Today we went to an olive farm, which also grows kiwi fruit and makes wine and honey. It is all organic and the whole day was a lot of fun.
Marco showed us around the farm including the olive press and how they produce the oil. The old press, which was run by a water wheel was centuries old, just like some of the olive trees. We learnt lots about acidity and also which ones have the “good for you” bits in.
We then did a Tuscan cooking class with Olympia. I havnt yet got the recipes as she was emailing them so cant remember the exact names but it went like this
bread, tomato, salad thing,
then pasta which we made from scratch, with sage butter and nutmeg sauce.
then hunters chicken
then tiramisu
They say a picture paints a 1000 words but really these pics only paint 500, as it was all far tastier than these pictures could paint. Olympia our chef was brilliant and the day took over 5 hours but was really special.
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BFF s favourite dessert is Tiramisu but I never saw nor tasted what the attraction was, I now understand. So yet again no dinner required. Our local host asked which restaurants we had tried and we had to reply that we haven’t yet had dinner, as it’s pretty much not required.
Looking forward to what tomorrow brings.
Thinking of you all. Thanks for your emails it’s nice to hear from home. That’s a hint to those of you who are slackers….you know who you are.
did you know?
outside of NZ, Italy is the second biggest producer of kiwi fruit.
that if you can’t digest garlic take out the soul of garlic. The little green bit in the centre. Or leave the skin on and crush it with a knife, then when the dish is cooked take it out. You get all the flavour but no digestion issues.
Olive trees live for centuries
always leave the pips in olives when you add them to a dish. Olympus horrified to see on Australia master chef that they made hunters chicken and removed the pips.
And finally just FYI the plates are breakfast/ side plate side not nz dinner size.