Gundaroo Grazing

Tomatoes are fruiting at the moment and we have an over abundance. Some of them appeared in the sauce on this dish of lamb cooked as a stew.


Because of a trip to Sydney most meals over the past few days have been in restaurants. I tried portugese salted cod in Petersham's Costa Del Sol, Beef and Jelly Fish in Marrickville, Tasmanian Mussels at Carlos in Watson and the following Smoked lamb with humus and tabouli, bread with oil, pepper and salt and Duck Confit at Gundaroo Grazing.







We have a large number of flowering plants in the garden and by accident many flower at different times. At the moment the bees are feasting on the pink Callistemon.