very very free range chickens, fed all vegetable scraps. 
the sun sets over NE vic, 
locally smoked ham, how good is that? it was amazing. 
a little entree tartare of local angus, slowly cooked egg yolk, home made pikles, onion flowers,
REALLY SIMPLE RECIPE: - take some good marbled beef, porterhouse preferably and finely chop. combine with pepper.
- slowly cook an egg yolk at around 65 degrees -us a thermometor.
- finly grate (microplane) some home made pickled cucumbers, or cornichons from the produce store.
- you will need access to a wild onion grass, or chive bush- pick its flowers.
- to arrange, group the meat against a pallete knife , dont let it look too man handled.
- smear the yolk, it should have a lovely mayonaisse consistency
- garnish with plenty of flowers. and drip a couple of drops of excellent olive oil.
