Garden to table

Recipes extracted from Maggie’s Recipe for Life published by Simon & Schuster Australia, RRP $49.99. TRI-COLOUR ROASTED BEETROOT SALAD WITH THYME, WALNUT, GOAT’S CHEESE AND HERB SALAD SERVES 4 I remember the first time I ever served goat’s curd for a lunch. It was a long, long time ago after a trip to France where I’d bought a bottle of amazing walnut oil. Gabrielle Kervella from Western Australia was a pioneer in making fresh goat’s curd of such quality and it was available for the first time in Adelaide. I simply made a mound of it, drizzled it with the aforementioned walnut oil and toasted walnuts and served it with some roasted beetroot and leaves from the garden. I have to say it was the equal of anything I had eaten in France.…

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Good Organic Gardening (Digital) - 1 Issue, 15.3

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