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Garden to Table

Where everyone is invited to grow and cook their own food, to have a better health, and enjoy with family or friends in their own kitchen.
It is cooking time!!!

Website: http://giuliosturla.wordpress.com/
Location: Lyttelton
Members: 44
Latest Activity: Mar 17, 2016

Discussion Forum

Restaurant expectation? 3 Replies

What are your expectations when you are going out for dinner and what is making you go to that place? What do you consider is the most important thing when you are looking at the menu? Would you like…Continue

Started by Giulio Sturla. Last reply by Giulio Sturla Aug 23, 2010.

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Comment by kiwi brown on December 6, 2012 at 8:06am

What temp. do you bake the Bri Giulio?  I have a wood stove so is a bit harder to have consistent temp.  Can you cut the block of cheese?  Your photos are beaut, would almost hate to eat those meals!

Comment by Giulio Sturla on December 20, 2011 at 4:37pm

they look like tongues, but actually they are the gonads. a delicacy for many people, I love them and their taste is very unique

Comment by Kali on December 20, 2011 at 11:57am

that looks oddly like a tongue Guilio!

Comment by Giulio Sturla on December 19, 2011 at 11:04pm

Blue warehou poached in lemon verbena and Kina

Comment by Giulio Sturla on December 11, 2011 at 9:24pm
Cassava root cheese bread and puffed pork skins
Home made whole wheat bread
Asparagus with goat cheese, almonds, blood sorrel leaves and rocket flowers
Cured salmon with pickled onions, radishes, orange segments, lemon balm and cornflowers
Beetroot, red currants, strawberries, peas, cauliflower, coriander and brassica flowers
Egg yolk 65°C, bealeys-beauty potatoes, chicken sauce and courgette ribbons
Blue moki, snow peas and broad beans in brown butter, fennel salad, courgette flower
Lamb and venison fuet with kale, carrots and artichoke chips
Grissinis and toasts, baked Brie, cherries, hazelnuts and brown sugar
Honey cake with vanilla yoghurt, rhubarb in lavender syrup and lavender ice cream

Comment by Giulio Sturla on October 30, 2011 at 12:40pm
Lorraine, that is really delicious. Let me tell you that you have tried the real Umami, not many people know about this but it is so interesting and you can do a deeper research and create great meals full of Umami.
Comment by Lorraine Barnett on October 28, 2011 at 8:20am

I had a wonderful feed, organic mushrooms given to me by a friend.

Sauteed mushrooms in butter and browned them near the end I added spinach straight from the garden, wilted a bit and then served on crusty home made bread.. YUM simple but delicious

Comment by Giulio Sturla on September 15, 2011 at 10:56pm

just a nice and fresh salad, balsamic vinaigrette.

 

Comment by Anja Richards on September 12, 2011 at 8:27pm

Pretty and Yum - looks good - what are your plans for this - another one of your inspiring creations!!

I just went out into the front yard and found all these rocket plants that grew where they had grown before - nice surprise

Comment by Giulio Sturla on September 12, 2011 at 8:05pm

My forage salad... 

 

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