Last week I got to spend a lady-filled day at Tamborine Cooking School. Divine company and casual no fuss cookery. Who knew a quail eggs were so hard to peel?
Here’s what we threw togther…
Tuna filled popular peppers
Capsicum and olive tartlets
Asparagus and artichoke fritters
Prune, cherve and prosciutto kebabs
Chirozo and scallop salad
Spanish meatballs in mojo picon sauce
Gazpacho
Creme Catalina
Baked peaches in sherry
Lauren eating flowers for her birthday. #lozturns26
Until next time, xx
