A monthly note from my kitchen table.
Dear friends,
There is something so hopeful about these early spring days.
The mornings still ask for a jumper, but by lunchtime the garden is full of that soft, silvery light that makes everything look as though it has been freshly washed.
I walk outside with my tea and suddenly there are tiny green shoots where yesterday there was only bare earth, blossom beginning to blush on the fruit trees, and birds carrying on as if they have a very important list of things to do.
In the vegetable garden, the soil is beginning to loosen and breathe again. I am watching the herbs wake up, the mint pushing bravely forward, the parsley looking a little more perky, and the first tender leaves of greens promising all sorts of simple spring lunches. It is the season for tidying, feeding, planting and dreaming.
I find myself making little plans as I weed: where the tomatoes will go, which corner needs more flowers, and how many zucchini plants is too many zucchini plants. The answer, of course, is usually one less than I have planted, but that’s a whole other conversation for another day.
Celebrating spring with Winburdale winery and Essington Park
I am so excited to announce our latest collaborative dinner to celebrate spring with our friends at Winburndale winery. It’s going to be such a great night here in our shearing shed feasting on produce from our own veggie garden, local producers and of course delicious wine pairings from Winburdale winery.
This is the menu I am planning, and I hope you jump onto the Essington Park website and head to the workshop and events page and book your ticket or you can just reach out to us on hello@essingtonpark.com and we will organise your seat.
Celebrating spring with Essington Park and Winburndale Winery
Dinner Saturday 14th November
Essington Park sourdough
Smoked local trout – Kipfler – cress – spring herb vinaigrette
Golden Gully Pinot Gris Riesling
Slow braised organic chicken – asparagus – leek – tarragon cream
Baby potatoes- mint
Essington salad leaves – Dijon dressing
Little Wonder Chardonnay
Chocolate and almond tart – marigold – double cream
Remnant Shiraz
So that is what is happening here this month: a little lighter, a little greener, and the oven on just long enough to fill the house with something fruity and delicious. I hope you find a quiet moment to bake a batch, wander into the garden while they cool, and notice the small miracles of spring beginning all around you.
See you at the dinner.
With love and gratitude,
Simmone x
