This week on Shared Kitchen ...

This week on Shared Kitchen I am celebrating National Lamb Day which takes place tomorrow. You can read the story Feeling Sheepish here about the significance of the day, or you just might want to get cooking and eating lamb. I know I do! But, no cheap Aussie stuff or imported meat for me. I want New Zealand-grown lamb. Why? Because it is the best in the world. It’s true. Even then, I am fussy. I seek out Leelands lamb because as farmer/owner Bill French says, ‘Our lamb and lamb cuts are traceable right back to our Southland pastures. We are able to produce export-quality lamb through sustainable farming practices and animal welfare is foremost. We avoid entire male sheep after they start producing testosterone. We are mindful of the slaughtering process. The carcasses are aged naturally for 5 days, and the result is tender, succulent meat and delicious flavour.’ Tick. Tick. Tick. Yep, good to go. Take a look here at these succulent lamb shanks. Best ever, I reckon. Rocky Bay Lamb Shanks

To order Leelands lamb go to http://www.leelands.co.nz And if you want a gourmet pack with your choice of cuts, speak to Bill or Sue French [email protected]

And I have exciting news. I’ve been working with Sacred Blessing Sanctuary Gardens on Waiheke Island since October last year. I fell in love with the gardens, the house, the people. And do you know what? So does everyone else who walks through the gate. There is something magical here, an ambience, a peacefulness, aside from the beauty of the gardens. I’m thrilled to carry on my work here and to be able to offer a special food and wine experience at Sacred Blessing Sanctuary Gardens called Garden to Plate Food Experience. This is a premium and intimate food and wine experience designed for private parties of 2-4 people, and unique on Waiheke, and in New Zealand. While enjoying a tour of the garden we gather organically grown produce from the vegetable and herb gardens, then it’s upstairs to the house overlooking the gardens to enjoy a cooking class and lunch with Waiheke wines. * Why not take advantage of our special winter rates (May-September).

Go to the Sacred Blessing Sanctuary Gardens website for more information about the gardens. http://www.sacredblessingsanctuary.co.nz

And I’ve fallen in love with white sapote. Have you ever eaten one? It’s like stuffing your face in a bowl of velvety custard and cream. Mmmm. Now there’s a thought…. White Sapote

Pumpkins are cheap as chips at the moment, so get chopping. Oh, you don’t know how to chop a pumpkin? Read the tips here How To Chop a Pumpkin

And you might enjoy this really tasty pumpkin mash, flavoured with nutmeg and topped with garlic and sage leaves in sizzling butter. Vegans, sizzle in oil! Pumpkin Mash

Also, check out nutmeg and mace. Do you know the difference Nutmeg and Mace

Okey doke. Over and out. I don’t know where the day has gone …

Julie