gennaio 15th, 2013
Great experience for us, great people to meet!
We thank Kylie Flavell, Patrik Drake, June and all the amazing guys of the troupe
settembre 5th, 2011
beautiful, wild, passionate, one of the best couples we ever had here at The Lazy Olive
photos by Michela Del Forno www.weddingphotos.it
giugno 29th, 2011
JUST BEFORE THE HARVEST
maggio 21st, 2011
We popped down to see Gianluca the other day. He lives just the other side of Asciano and keeps the most fantastic pigs. Some are a local breed, the Cinta Senese and others are a Gianluca blend. He’s making fantastic sausages and the most wonderful salamis and other preserved cuts. This one I’m slicing through is lombo preserved in wild fennel flowers, which gives the meat strong hints of aniseed. Everything is totally free range and organic.
He’s also doing a range of great organic sauces and preserves which are mouth-watering. We got so excited that we came home with a couple of Gianluca blend piglets to look after.
aprile 27th, 2011
or Ayres in Wonderland
marzo 22nd, 2011
There always has to be dialogue and we don’t always agree but we love working together and every now and then the results are fantastic…
gennaio 18th, 2011
spending winter cooking and drinking…not so bad…
ottobre 8th, 2010
This year we had the privilege of hosting the wedding of Grattan and Karin. I’ve known Grattan for nearly 20 years and it was amazing that we were entrusted with such a huge moment.
Here are a few moments that we captured during the week…
settembre 26th, 2010
settembre 13th, 2010
Blood orange and fennel salad
at least half a fennel bulb per person, 1 Sicilian blood orange per person plus others to squeeze, black olives, onion, wild fennel sprig to garnish, salt and pepper, olive oil
Peel and trim and slice the oranges.
Slice your onion very thinly.
Remove the outer leaves of the fennel bulb leaving just the tender heart, squeeze lemon juice over the fennel to stop it going brown.
Squeeze the remaining oranges and place the juice over a slow flame, add some olive oil and a teaspoon of flour and reduce by ¾.
Heat a large pan of lightly salted water. Blanch the fennel halves and arrange on a plate.
Place the sliced oranges on top with the onion rings.
Add olives and sprig of wild fennel.
Pour over your orange jus.
Salt and pepper to taste.