Great experience for us, great people to meet!

We thank Kylie Flavell, Patrik Drake, June and all the amazing guys of the troupe

beautiful, wild, passionate, one of the best couples we ever had here at The Lazy Olive

photos by Michela Del Forno www.weddingphotos.it

JUST BEFORE THE HARVEST

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.

www.biologicailpiano.it

or Ayres in Wonderland

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…

spending winter cooking and drinking…not so bad…

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…

Blood orange and fennel salad

Ingredients

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

Method

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.