Eat IN BED: Recipes for Spring
We’re never more excited to spend time in the kitchen than when spring comes into bloom. With an array of seasonal produce like beetroot, leek, rhubarb and strawberries coming into their prime, spring lends itself to an endless amount of mouthwatering menu ideas . With this in mind, we’ve compiled five of our favourite stories from the IN BED Journal that include dishes perfectly suited to this time of year.
1. The Simple Green Salad
The simple green salad, a dish I want to see on almost every dinner table I sit at, whether it be at home or out and about. It wasn’t until recently while reading Fanny Singer’s book, Always Home, where she dedicates an entire chapter (and rightly so) to the green salad that I realised the beauty in this dish and what a crucial role it plays in my daily culinary adventures. The beauty of it is in its simplicity, made up of pantry staples, sans the green leaves of course, which if you’re lucky and you’ve gotten your act together, you’ll have growing in your garden. It’s often the most talked about dish around a dinner table that I fill. There’s something about the bitter greens, like the bitterness in an after-dinner Amaro, that when you’re feeling wildly full, helps you to digest. Yes, I’m suggesting eating more to make you feel like you’ve eaten less.
2. Farm to Table: Claydon Park, Milton
We took one of Claydon Park’s boxes back to the kitchen and spent the morning preparing a spring lunch with their vegetables and a beautiful piece of pork from the farm. This lunch menu has been prepared completely from the goods in Claydon Park’s produce box, all complimenting a roast leg of pork from their free range, happy, healthy pigs. There are a couple of extra ingredients thrown in here and there, but on the whole, their beautiful produce needs little done to them and have been prepared to let them shine. It’s a light and bright feast destined for a long, sunny Sunday lunch.
3. Herb Stalk Chicken with Darren Robertson
Darren Robertson is a chef and co-owner of of Sydney's Three Blue Ducks as well as The Farm in Byron Bay. He opened his most recent venue, Locura, in Byron Bay in late 2018, alongside Chefs and co-owners, Andy Allen, Mark LaBrooy, Chris Sorrell, Sam Reid and Jeff Bennett. We joined Darren as he prepared a typical dish from Locura's feasting menu; a whole pasture raised chook, marinated with loads of spices, herbs and citrus.
Image by Andrew Butler
4. Wood-fired Rainbow Trout with François Poulard
Chiswick is a Sydney institution. Well-loved for its extensive kitchen gardens, a meal eaten at Chiswick is always framed by greenery, the menu celebrating the seasons and the garden’s daily bounty. We asked Head Chef, François Poulard to share a recipe for a favourite dish from their current menu, and we watched him prepare a whole wood-fired rainbow trout with lemon, capers and burnt butter. We’ll take anything buttery and wood-fired come winter, and this dish is the perfect main to accompany bowls of steaming winter veg.
Image by Serafina Logiacco
5. Earl Grey Geranium Tea Cake with Lori Stern
Lori Stern makes food that's equal parts whimsy, beauty and deliciousness. The Southern California-based private chef and caterer is loved for incorporating edible florals into her baked creations. We spent a relaxed Sunday morning exploring Lori's edible flower garden and discussing her self taught background while she baked her Earl Grey Geranium Tea Cake.