Thanks for sharing the interview – that was extremely interesting, and it was delightful to gain a bit more insight into who you are and what you do.
If I’m ever privileged enough to visit you, I must experience walking through the storeroom that watches over your vinegar – that sounds like a remarkable sensory experience.
I like sometimes to rearrange the jars and bottles, opening the lids for a quick check, or a spoonful. In fact I might write a piece on my shelf of interesting things.
Thanks Will for this aromatic and experiential immersion in a place very far from the gum trees and the red-tailed black cockatoos screeching outside my window!
Let me know when the salt-baked celeriac is on the menu and I'll come help polish off any leftovers.
I wish I still had the fermenting crock I commissioned a couple of decades ago, with its lovely heavy glazed ceramic drop-lid to keep the vegetables under the brine. Alas it perished in a particularly awful game of Let's Find Out What The Removal Men Have Destroyed This Time.
It certainly gives great results. I usually make it at the beginning of winter with the meagre celeriacs when we thin out the beds, then again with the last of the good ones at the end of winter, if there are any left.
It is certainly an interesting working life, much calmer than the world of restaurants, but no less creative. I love to be absorbed in the seasons and how they influence the food and methods that I use day to day. Thanks for reading as always.
I’ve just read through the comments on this post Will. You have such genuinely supportive readers. You deserve it obviously as your posts are well crafted, varied and informative. You are clearly living a life that appeals to us all, we all want a store room packed with ferments, a garden brimming with seasonal produce and bees, even the cranky ones, and a smoker down the paddock, and three places to cook no less.
From what I see of the restaurant culture, it’s only for the young. I read about your life and work, which I loved in the profile piece, I see it would be busy, creative and demanding but also soothing and pleasing to body and soul. I think of it like a retirement farm for race horses, having a well deserved rural rest after all that racing about and early mornings and late nights.
You lead such a charmed life! I’m saving this post for when white asparagus come ‘round again next spring.
Yes, I'm very fortunate to be able to work in this setting. I hope you try the ferment. Thanks for reading.
I will! Thanks for sharing the recipe. I’ll keep you posted!
Thanks for sharing the interview – that was extremely interesting, and it was delightful to gain a bit more insight into who you are and what you do.
If I’m ever privileged enough to visit you, I must experience walking through the storeroom that watches over your vinegar – that sounds like a remarkable sensory experience.
I like sometimes to rearrange the jars and bottles, opening the lids for a quick check, or a spoonful. In fact I might write a piece on my shelf of interesting things.
This all sounds beautiful and so delicious - thank you Will.
With kindest regards.
As always Susan, thank you for reading, your kind words and support.
Thanks Will for this aromatic and experiential immersion in a place very far from the gum trees and the red-tailed black cockatoos screeching outside my window!
🙏🏼☺️💚
I could do with a dose of your sunshine to be fair.
Yes - it is lovely to be heading back to warmth ☺️
Let me know when the salt-baked celeriac is on the menu and I'll come help polish off any leftovers.
I wish I still had the fermenting crock I commissioned a couple of decades ago, with its lovely heavy glazed ceramic drop-lid to keep the vegetables under the brine. Alas it perished in a particularly awful game of Let's Find Out What The Removal Men Have Destroyed This Time.
Removal men do have a habit of often breaking or 'losing' things.
Thanks Will , have always used celeriac to make celery salt .I think it was Fergus Henderson that first put me on to it
It certainly gives great results. I usually make it at the beginning of winter with the meagre celeriacs when we thin out the beds, then again with the last of the good ones at the end of winter, if there are any left.
Brilliant Will and I really enjoyed the interview with Brianna. You are living my dream life!
It is certainly an interesting working life, much calmer than the world of restaurants, but no less creative. I love to be absorbed in the seasons and how they influence the food and methods that I use day to day. Thanks for reading as always.
Another excellent read, thank you Will - love the sound of the celeriac salt especially
Thank you Mark as always for reading.
So great to chat with you!
Thank you Brianna.
I’ve just read through the comments on this post Will. You have such genuinely supportive readers. You deserve it obviously as your posts are well crafted, varied and informative. You are clearly living a life that appeals to us all, we all want a store room packed with ferments, a garden brimming with seasonal produce and bees, even the cranky ones, and a smoker down the paddock, and three places to cook no less.
From what I see of the restaurant culture, it’s only for the young. I read about your life and work, which I loved in the profile piece, I see it would be busy, creative and demanding but also soothing and pleasing to body and soul. I think of it like a retirement farm for race horses, having a well deserved rural rest after all that racing about and early mornings and late nights.
Yes the support I have gathered here in the time I have been writing is amazing. I’m very glad you enjoy my words. Thanks you Lisa.
Same method for the persimmon ferment as the white asparagus, Will? All looks beautiful and flavourful.
A different thing. Here, have a look…
https://open.substack.com/pub/aprivatechef/p/making-vinegar-from-persimmons?r=1l31em&utm_medium=ios