We received our seeds for the winter in the mail. So we went into the garden and started planting. Great progress in the garden, after four months our own home-compost is almost ready, we have started to collect seeds and are replanting in the first terrace.
Now we have 21 m2 of terraces with different kinds of nature; leaves, vegetables, herbs, weeds, roots, bulbs, flowers, etc.
I will be posting soon a list of edible leaves and flowers from the garden.
We invited Alex and Jonny for a special dinner, celebrating his 40th and baby Roma. I introduced them to new flavors and nature, 98% of produce from our garden, picked just hours before they arrived.
Christy and I try to make a simple service because we were dinning with them, I was cooking, serving and sat with them to enjoy dinner, and we keep it like that during the whole night. Mise en place very important because of this, it was a little bit different for me and Christy but super fun. We were explaining the food and answering their questions. Good comments from them and us so happy to have them that night. We had a cup of coffee and enjoyed the view of the port while the girls enjoyed the fire.
Thank you family.
This second session was another great time, We had four people, two of them came on the first session so was very important for me to keep the same interest and expectations. Twelve courses and one of them vegetarian, this time they had some chat time before they started (we have a new lounge suit, there is a better “house” feeling), it took a little bit more than three hours for the dinner. Really fresh produce and the vegetables at least 90% from Lyttleton, 95 % from Canterbury, 1% from the North Island (feijoas), and 2% international products (coconut and chocolate), it’s a very good percentage of local food, and really well selected overseas products (organic and fair trade). I want to introduce the guests to new products and flavors. I know that around the city there are a lot of people growing specialty things in their backyards, sometime things that they don’t have an idea that they are edible, as well, I like to ask when I see fruit going bad when they don’t pick them and they are falling to the ground.
The butcher is a great person, he makes his own sausages, bacon, marinades, etc. and he always has great meats, very kind to help me when I ask for special cuts. Now I am trying to make a good relation with the fish supplier to get something different than just fish, it’s so difficult to find seafood in the market when we are surrounded by a beautiful ocean full of life.
Well , photos of the dinner are here:
We have being supporting different charities, two of them with pour presence in Hamilton and Auckland.
The Long Lunch in Hamilton, 300 people seated in middle of the street and served by different restaurants, after that an after party and cooking in the bbq to get more donations.
To Christchurch With Love, a charity concert made in Auckland, we made 10 different canapes for 150 people. Every single place we go, we learn so much. I appreciate this opportunity so much and I can’t wait for the next one.
We are working on different projects to keep Restaurant Schwass on the top. I can feel the good energy and we are very happy to be all working together.