I get a call from my mate Paul on a Sunday afternoon. We've both got pretty hectic lives and partners who live in Melbourne - so the opportunities for us to catch up these days can seem few and far between. But the great thing about Paul is, it doesn't matter how long it's been since I've seen him - he'll always pick up the phone and make an effort to catch up.
Paul: Hey, how's it going? What are you doing for dinner?
Jane: Umm. . .not sure, been at the Community Garden working bee all day so a bit knackered. Why?
Paul: Do you want to come for dinner? I've just been at a friend's farm. She killed me a goat, so I'm making a goat curry for dinner.
Jane: Wow, sounds amazing - see you soon.
Walking into Paul's house is always a unique experience. There's always an eclectic blend of music and cooking aromas to meet you. On this particular night he's got three different pots simmering away on the stove top, and I'm hoping they're not too far away from being ready because they smell amazing and I'm not sure how long my growling stomach can hold out.
To hold me over until the main event - I quickly fry up some Jerusalem Artichoke chips, from the artichokes I've harvested from a plot at the Ballarat Community Garden that afternoon. They're stunning. . .starchy and sweet and delicious.
Paul is a cook after my own heart - he makes the most of whatever seasonal produce happens to be in abundance, whether that be from his extensive garden or picked up for a bargain at a local market.
Tonight he's whipped up one meaty and two vegetarian dishes - conscious of ensuring there's some veggie left overs for his non meat eating girlfriend Chrissy who'll be down from Melbourne during the week. So thoughtful.
Having scored a box of red capsicums at the local trash and trivia market that morning - one of the dishes is a rich and aromatic capsicum and onion combination with a smokey and sweet flavour.
Out in the laundry - Paul is drying more capsicums. I lent him my dehydrator and because he's got a huge solar system on his house, he can dry things to his hearts content without feeling guilty about using so much electricity like I do.
And the goat curry is superb. It's not often I get to eat meat as fresh as the goat in this dish and having had some disappointing goat dishes at restaurants in the past - I can honestly say this is the best goat meal I've ever had, the meat tender and moist. The addition of crushed fennel seeds, harvested from Paul's garden some months ago is perfect.
After such an incredible main - served up with a beautiful yoghurt and mint accompaniment, I'm not sure I can even contemplate desert. But Paul emerges from the kitchen with a dish full of slow roasted pears and quinces which have been poaching in a lemon zest and cinnamon syrup. Phenomenal.
So for someone who has got the best wood fired pizza oven in Ballarat - Paul has once again proven that his culinary skills extend way beyond the rustic outdoor stuff. Thanks Paul.
