How my Mother's day rolls- we try to keep it pretty simple. I don’t like spending too much time cooking on Mother’s Day but I love spending it with Mum, Frankie and the family. Breakfast: Always there is pikelets and now Frankie makes these for me in bed. It’s an old recipe but one we have used many, many times. You can find it here. Lunch is always with my Mum and Dad, Ros and Frank. They continue to run our century old family orchard and I’m in complete awe to their resilience, tenacity, and innovation.
Starters with a cheese and dried fruit platter. Here are some beautiful pairings for you:
- I have picked the cheese Mum especially likes Barossa Cheese La Petite Princesse paired with our black genoa figs (or the sticky quince figs).
- Vine ripened shiraz, apricots and peaches paired with Section 28 Mont Priscilla.
- I can’t go past a great cheddar like the Long Paddock Granite Cheddar or Maffra Cheddar.
- I love Barossa Cheese La Dame and Wanera with the Smyrna sun dried quince or a Prom Cheese Venus blue.
- A shoutout to Penny from Penny’s Cheese Shop because she has matched our White Smyrna figs with the classic Wensleydale mild cheese.
- Cressida from Pecora Dairy picked their award winning Yarrawa with our Riverland Duchess Pears.
- And I love Milawa Cheese, all of them. The King River Gold pairs beautifully with our black genoa figs and the Savour blue with the Smyrna quince.
- Crackers can be divisive, but I do love Tucker’s Caramelised Onion crackers. If you are looking for gluten free crackers I need to give a massive plug for Oliver Lane Gluten Free classic crispbreads. They are so, so good.
Now the trick is not to eat too much of the platter before the main dish for lunch...or graze all afternoon and then no dinner is required. I am planning Roast Chicken with white Smyrna figs. Chef Jason Roberts created the most beautiful recipe and reel on how to make this one. You can find it here. We are a family very big on roast vegies and a special garden pea salad. This is a favourite recipe (with or without the mullet) - Pea and fennel salad .
Dessert is the fabulous Tilly Pamment A Plain cake. A beautiful tea match for cake is our Fig leaf and Rose tea or you could perk it up with our Sticky Quince Fizz (non-alcoholic or mixed with your favourite brew). The recipe (if you can call it this, its so simple) is here.
Enjoy and hope your Sunday is beautiful in all its forms.
Sticky quince fizz
My Mother's Day Menu
Posted by Sue Heward on
