By Father’s Day, it’s spring, and spring suggests picnics – so why not treat dad to a festive one?
Most picnic items can be picked up from the farmers’ market and arrayed on your brightest tablecloth ‘as is’: baguettes from Scratch Patisserie; fruits and nut loaf from Crabbes Creek Woodfired; sauces and pickles from Church Farm can be arrayed alongside a couple of the finest offerings from Cheeses Loves You and Nimbin Valley, along with peppery little radishes from Summit Organics and creamy avocado from Organic Avocado.
You could also add Grumpy Grandma’s black olives, or throw in a couple of Baraka, or Spice Palace freshly made colourful and tasty dips. Add some vegetables with crunch from any of the veggie stalls, such as celery sticks, baby carrots, red capsicum.
Then, all you’ll need is a cake to crown things off. This heavenly honey, yoghurt and chocolate one, an adaptation of a Karen Martini recipe, is a breeze to make, and kept largely local by using Honey Wagon’s honey. Sift together 130g plain flour, 130g SR flour, 1tsp baking powder and 1/2tsp salt. Separately, whisk two eggs till light and fluffy then add 140g honey, 280g melted butter, 170g plain yoghurt and 110g raw sugar. Splash in some vanilla essence, fold through 150g coarsely chopped dark chocolate and pour into a greased and lined square cake tin. Bake at 180oC for 40 minutes or until cooked. And don’t forget the champagne.
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