SEPTEMBER 2011 - ESCAPE TO THE COUNTRY

This month saw the Cooking Club crew pack our bags and head down to Pinjarra, WA for a much anticipated getaway. Once again we found ourselves at Valley View Cottage, where for a day and a half, we all escaped our busy lives and took the time to  B R E A T H E. Its the sort of place where the only things that feel appropriate to do include having copious cups of tea, reading magazines and napping. Nirvana. 

We arrived to find CookEl had some lovely soups on the stove and a freshly baked loaf of soda bread. It was the perfect way to start our slothful afternoon. 

We took to the task of relaxing immediately, with CookEl finishing off her beautiful Christmas gifts, CookA starting a cute-as-a-button stuffed toy project and CookN plonking herself on the couch in front of the tv for a fix of footy. Can you imagine the pleasure of being able to do all those things with no interruption, or the need to get snacks and wipe bottoms?? 

Later we started assembling the various components of our country style feast. The little kitchen was soon abuzz with activity - rolling, melting, chopping, chilling, baking, sautéing, blending, stirring, slicing, dicing, baking and resting! Follow our journey and share what was a pleasure for all the senses. 

 Starter: Terrine with capers, cornichons and homemade chutney by CookV

Drinks: Mojito's by CookEl

Main Course: Beef Wellington by CookA

Sides: Potatoes Dauphinoise and Sauteed enoki, oyster, portobello and field mushrooms by CookEs

Dessert: Hazelnut Meringue, Strawberries, Pedro Ximinez, Mascarpone, Roasted Hazelnuts, Chocolate Ganache by CookB

 With full bellies and satiated tastebuds, we retired to the lounge room and continued the chatting, reading, sharing and laughing...

Spring-fresh spears of asparagus growing rampant!

The breathtaking view!

Exploring and admiring...

The next morning, we broke our fast with a revitalising breakfast of fresh juice, yogurt, fruit and a scrumptious blend of chopped dates, fresh apple, almonds and coconut. We spent the morning pottering around, stitching, sipping, reading, making, talking, walking, picking, photographing, snacking and finally, packing! Not before elevenses, of course. CookN treated us to perfectly poached eggs atop wilted spinach and blanched asparagus (picked fresh from the garden, no less!) atop buttery toast.
What a way to finish our idyllic escape! 


We would like to extend our special thanks to Mr Rose for sharing with us, his breathtaking piece of paradise.


Sigh...