Each of us is the product of one: without them we will never have existed. If only for this
fact, mothers should be celebrated – and this Mothers’ Day, consider serving up a three-
course feast for the mother in your life, most of the ingredients springing from a visit to the
farmers’ market.
Start with a zucchini and basil soup; move on to a glorious chicken dish; finish up with
chocolate. For the soup, soften a kilo of chopped zucchini (from Everest Farm) and 2 cloves
of garlic in olive oil and do this slowly, so it takes around 20 minutes. Season, then add
500ml chicken stock and simmer for several minutes. Pour the lot into a food processor and
reduce to a puree before returning the mix to the saucepan. Stir through 140ml cream, the
chopped leaves of a small bunch of basil and one of parsley (from Gourmet Salad Hut), and
120g finely grated Parmesan. Check the seasoning and serve with a toasted chunk of
Crabbes Creek Woodfired Honey and Macadamia bread rubbed with garlic and drizzled with
olive oil.
For the main, roast chicken, you’ll be mashing together softened butter and a round of Deb
Allard’s brie-style ‘Claude’ cheese, then folding through finely chopped garlic and parsley.
Gently loosen the skin of a Misty Creek Farm chicken and insert this ‘butter’ all over, as far
as possible. Season and into a 200C oven until the juices run clear. Alongside, serve Eden’s
Landing potatoes you’ve roasted in Misty Creek’s fantastic organic rendered chicken fat, till
crunchy and golden, and Gourmet Salad Hut leaves.
The only possible ending after that is organic chocolate from Pure Melt: your work is done,
the table adorned with Ahana candles and beautiful flowers from Blue Lotus or Glenyce
Creighton. Happy Mothers Day!
Victoria Cosford
