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Sean Moran - Instagram

On the eve of our 27th year this is a really touching acknowledgement. Thanks @callanboys and @goodfoodau most of us know it takes a team and my heartfelt gratitude goes out to every single member making ‘Sean’s’ the special place it is @bigolo56 @samueloliverrobertson @john_c_hicks @mariezarro @mi__ca_sa__ @c.i.l.l.a.b.e.l.l @lorena_smyth @bondi_chef @galafassi @rerraz @cuisine.leo @atsopalmio @hobbsloth @keninsydney💙

garlic Christmas tree aspirations... think I’ve bitten off more than I can chew as per usual

Cherry and Angelina plum pie. With cockroach droppings on top - just to keep em at bay

I hope this makes you smile

Manoo left his handbrake off. Apple pie for guests now crumble apparently. Cow face - priceless

Vale Jenny. Time for your well earned rest. My muse, my food loving buddy and my Helga 🙏

Today’s harvest - Flinders Island Purple Garlic, ready for stripping and snipping of the roots. Our most impressive heads ever. Thanks @sownandgrownorganics @samueloliverrobertson @anthonymls

PIPIS - one day steamed with fennel and fingerlime, another, encrusted as a facelift for our sign and therapy for a mad restaurateur #seanspanaroma

EARLY DAYS from an old ‘Sydney Kooka’, a reminder to the young ones that dreams can come true. #seanspanaroma 1993

HELP JEN. Some of you may remember Jennifer Learmonth from her dazzling cafe ‘Get Fat’ in Darlinghurst in the ‘80’s. Others may have seen her cooking alongside me at The George, Grand Hotel or Sean’s in the early days, or maybe you feel you ‘know’ her through the taste of her baked custard... Jen has been cooking in the Bahamas for 20 years where she has suffered 2 massive strokes and has been unconscious for almost 2 weeks on a hospital bed in Nassau. It is too sad for words. Jen’s family are in a desperate plea for help and have started a ‘go fund me’ page in hope of covering some medical bills and somehow bringing her home. If any of her friends can contribute in any way or even share this sad news I would be personally grateful. gf.me/u/wdf5sy 🙏

I’m not a pro- pickler by any means, but these garlic scapes are damn tasty. Adapted from a Russian friends recipe for fermenting cucumbers in water and salt (no vinegar), dill sprigs and peppercorns. The jar is left on the windowsill where it can catch a few rays at some point in the day, covered with cheesecloth to breath..on the third day with their fine random bubble they seemed ready for chilling. Just as I remember from the original dill-pickled cucumbers, they’ve retained a just- right crunch. Shit - I’ll be gettin tats next

The girl behind the paintings is gregarious yet vulnerable, as floral as a field of poppies yet lives in Blundstone boots. Every time she sees a Charles Blackman tears stream down her face, yet she can beat most blokes in an arm wrestle. She paints like she is - with her heart on her sleeve, joyous yet often with a deeper intimacy. I am honoured to call her my sister. Come celebrate her new work opening Wednesday November 20, 6-9pm (till 26th) M2 Gallery, Elizabeth St, Surry Hills #@toniclarkestudio #m2gallerysydney #terroirselections 🥂

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

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