LONG LUNCH

AT THE DAIRY – LONG FARM

A long lunch on a perfect Autumn’s day, a gathering of creatives, and hungry, thirsty women.

Every group of women should celebrate the power of the sisterhood, and what more could we want out of a work collaboration than the opportunity to celebrate with great food and in great company.

After shooting the story ‘The Long Farm’ and ‘The Dairy’, we decided this was the perfect setting to create our Long Lunch food feature. Be inspired for your next gathering of family and friends with our natural colour palette, offering up hints of amber and botanicals.

You can shop the table ware provided by the ladies from Feather Road Studios, lamb from The Butchery Canungra and cocktail spirits provided by Tamborine Mountain Distillery, cooking by yours truly and images by Carin – this is our Long Lunch. Special thanks to Canungra Antiques for the loan of their vintage cutlery.

Lamb

Lamb is an easy choice, for any style of entertaining. It’s especially forgiving due to its high fat content, which means, you can’t really mess it up. An easy method to cook a leg of lamb on the BBQ is to put it in a foil tray, rub with seasoning and a splash of olive oil, pop it in a preheated weber at about 180 – 200 degrees. Cook for the first 20mintues or so at this higher heat, then turn it down and cook slowly while you pour yourself a drink. Check with a knife to see the meat colour juices, remove from the heat, depending on how well cooked you like it.

Salad

Oranges look great on a salad and taste fresh against the rich flavour of lamb. We used crunchy baby cos lettuce, creamy goat’s fetta, toasted pecans, and segments of orange. It’s a salad that can be made all year round, but one this is particularly good in winter, as you can also warm the orange pieces in a pan or BBQ and then drizzle with olive oil, and a touch of honey.

Corn

We kept this spread super simple by adding corn to the BBQ after pulling off the lamb and letting it rest. Wrap in foil with a little butter, and place whole corn on the hot grill, they will only take 10 minutes, then remove the foil and char to your liking. We left the outer corn husks on to create a little drama for our table, be careful not to set them alight as your corn cooks over the hot flames.

Ginger Gin

Mojito Ingredients

30ml TMD Ginger & Rhubarb Gin

30ml simple syrup

20 mint leaves

170ml Soda water

Method

1. Muddle mint, lime, and simple syrup in a cocktail shaker. Add gin and ice, and shake well.

2. Pour into a highball glass, and top with soda water. Garnish with some mint and lime wedges.