Gasworks, Garden Peas & a Glass of Bandol
Rain, at last. The parched earth exhales and we wander home through a romantic drizzle, market bags in hand, slightly discombobulated by the gentle reprieve.
On Saturday we roused the troops and followed Grant’s lead down to the Gasworks Farmers Market—a place I hadn’t visited for some time. The seasonal abundance was a delight: we left with a motley collection of Warragul-grown small tomatoes, a vigorous bunch of basil, sunflowers for the kitchen table, and a local Castlemaine chèvre.
Brunch followed, as it should. Possibly my favourite meal of the day. Homemade beans on hemp and pepita toast (thank you, Flinders Sourdough) topped with the aforementioned motley tomatoes, slivers of new onion, crushed purple garlic, basil torn with gusto, and a generous smear of chèvre. Bloody delicious.
By four o’clock I found myself in need of an oyster and a chilled glass of Domaine Tempier Bandol Rosé at The European—purely medicinal—before a relaxed taco supper with the big kids.
Sunday dinner leaned green, inspired by Lorenza De' Medici and her beautiful book, A Passion for Vegetables (currently on loan from my mother).
Salsa di Piselli per Pasta
Pea Sauce for Pasta
Ingredients:
500g garden peas (frozen; cook in well-salted water for 2–3 minutes, then drain and refresh under cold water)
A generous handful chopped chives
A handful of tarragon leaves
A handful of pine nuts
80–100ml extra virgin olive oil
French grey sea salt and freshly cracked black pepper
Burrata, roughly torn, to serve
Pecorino Romano, finely grated, to serve
Method:
Place the peas, herbs, pine nuts, olive oil, salt and pepper into a food processor and whizz to a textured purée.
Cook your pasta in generously salted boiling water—salted like the Mediterranean. We used Gentile Gragnano Spaghetti, which was spectacular, but any good pasta will oblige. Toss the hot pasta with spoonfuls of the pea sauce, adding a splash of reserved pasta water to loosen the purée. Ladle into warmed bowls. Crown with torn burrata, a scattering of Pecorino Romano, and a crack of black pepper. Taste for salt.
Eat immediately. Preferably outside, in the rain.
Bon appétit!
Original artwork: Mali Taylor