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August 23, 2019August 23, 2019

Sean's Panorama RestaurantSean's Panorama Restaurant

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SCAPE PRUNING - a couple of weeks before harvesting we’ve learnt by snipping out the garlic buds, all the last burst of energy is fed back to the head, enhancing the size of the cloves. Bonus is, these tender scapes are a culinary treat too. Try with pistachio mayonnaise, tossed through spaghetti, or fried in a light batter... #realfoodrules #farmtotable #seanspanaroma
Garlic obsession continues before our harvest in a few weeks with a fun cut and squeeze technique - the cloves are then chopped, sautéed till nutty and deglazed with a stock made with the sliced stalks. Add a generous glut of olive oil to meld together through a pasta sauce. Swipe right for our ‘Willowbrae’ goat curd ravioli with pea flowers, or just plain old noodles will do the trick too #willowbrae #seanspanaroma
today I learnt a better way to serve egg shells to our chooks is to dry them out in the oven first before crushing them. Add that to my chores. Thanks @cuisine.leo
Flemington markets - when veg graduate to the flower market
a few new vibrant professionals have joined our team for what’s shaping to be our most exciting summer ever. #seanspanaroma #orjustcallusseans
Flemington forklifts loving the rain as much as the growers
Favourite new spring dish - rocket noddles, asparagus, cime di rapa and a farm yolk. Sauce made from reducing a tasty stock extracted from the end bits of the asparagus, swirled to emulsify with olive oil #seanspanaroma #realfoodrules
SPRING CLEAN. All old stuff makes me feel all fuzzy like a bee 🐝
Highlights of my restaurant day - broadbeans on seed crackers and chocolate, cumquat and ginger trifles in the making... it takes a team 🙏 thanks team #seanspanaroma
SPRING SOUP. All I could muster to cook after a week from Hell. Manoo had a heart attack (he’s now ‘stented up’ and doing fine) and I’ve completely spun out with Labyrinthitis. Times like this always drag me to the garden for anything I can throw into a pot. This soup was clearly clad with chunks of potato and kumera, caramelised onion, garlic, carrot, celery simmered in chook stock I’d stashed in the freezer with Brussels sprouts, tiny buds of broccoli, pea leaves, spinach then finished with chopped shallots and a few broadbean flowers for a little extra JOY. Out of pic is another staple I crave when the vitality goes awol - a bowl of brown rice, seasoned with sesame salt. After 2 bowls of soup and several dollops of rice, there’s finally a sense of calm. Simple food has that power. Power to you all 💙
GREEN GARLIC - making the most vibrant, slightly lemon flavoured soup. Simply slice stalk and all, sauté till softened then ‘let it simmer’ in stock till completely surrendered then purée. We serve ours with steamed mussels or seared scallops or prawns... #farmtotable #realfoodrules #seanspanaroma
HARVEST DAY - all praise to Ashley Shepherd @sownandgrownorganics for his remarkable resemblance to his scare crow and twice weekly flourishes for our restaurant ‘farm plate’ #farmtotable #seanspanaroma #realfoodrules
farmside before I head back to the coast. Even browner if I look the other way. Prayin f rain
Flemington markets - branching out, literally, artichokes in pots
same job, different gloves, déjà vu @tobiwilkinsonphotography @lorena_smyth #sundayshennanigans #seanspanaroma
meanwhile... ‘Horny for Love’
Bondi Beach 1875 - a place of ‘peculiar loneliness...a shining sandy beach, unmarked by human foot’ Tegg’s Almanac Mitchell Library
Marie with rhubarb, gratis @thingsxjohn @mariezarro #sogoodtibehome

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