Monday, March 22, 2010

An Homage to Velleron Market and Pork!

A couple of items to address in this post, firstly, it's tomatoes!

We have: Mortgage Lifters, Black Russians, Tigerellas, Beef Hearts, Green Zebras, Tommy Toes, Yellow Grapes, Red Grapes and Principe Borghese!

We finally have the full complement! As predicted they have all come at once with the threat of cold and frost so we have a huge stockpile in the dry-store at the moment with still more on the bushes. It will be tomato processing time at Piccalilly in the next few days as we cannot hope to serve them all as a salad, so we will keep you posted on what we do with them all.

Initially we were a bit concerned that we had invested a lot of time, money and effort in the tomato plants and would not see much of a return. The fact of the matter is that we are now dealing with so many tomatoes it is like a Provincial market!

The second thing is: A couple of weekends ago Elysia and Iain hosted an engagement party (don't worry we are talking food here, nothing mushy and romantic, those of you who know Iain will understand why) at Elysia's mum's house in Blackmans Bay. We organised a couple of spits and a couple of animals to roast on them.

We got a 20 kg pig from the Wursthaus in Cambridge and a little 2o kg goat from our friends at Rivendale Boer Goat Stud in Cradoc. We borrowed a coal fire spit from Nat and Mat at Monty's and got to roasting early on a beautiful Sunday morning.

We had a busy morning boiling 20kg of Huonville's finest organic Pinkeye potatoes for potato salad, and baking bread for around 70 of our friends and family, friends and family that made us grateful for being involved in the Hobart hospitality industry for so many years. We had so many great chefs, waiters, restaurateurs and wine industry types in attendance the function went off without a hitch with many willing and skillful hands to help.

Some of the crowd

Vince from The Henry Jones, Michael from Tassal, Klaa from The Islington Hotel and Iain from Piccalilly

The pig and the goat went over the heat at about 10am, and were well on their way to being juicy and delicious by the time our guests started to arrive.

Our little piggie!

The goat, well on it's way to being cooked, it was so tender that it started to fall off the spit.

crunchy on the outside, soft and juicy on the inside!

Our outdoor prep kitchen

More helpers...

lots and lots of crackling


and the aftermath

Just a little bit of mushy, thanks to all those who made it down and helped out! We will see you soon.

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