Doug Moffatt with his partner Ian Telford, returned to Invergowrie in 1987. In the following years they re-established the kitchen and formal gardens. Together with David Moffatt they worked on the restoration needed to ensure the survival of a homestead built 150 years ago. Invergowrie is now a special place of shared country hospitality for family and friends. Fresh seasonal produce from the garden, preparation time around the kitchen table and memorable meals in the dining room are now a focus of time spent at Invergowrie. The recipes in this collection are favourites enjoyed by many who have visited or have called Invergowrie home over the years |
'Invergowrie' seasons
SpringSpring is announced by the first asparagus spears that appear in the kitchen garden. Many Invergowrie favourites are based on this versatile vegetable. Rhubarb is at its most tender in spring and broad bean pods can be enjoyed when picked at finger size. New England is famous for its spring lamb, at Invergowrie it is often teamed with fresh asparagus.
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SummerSummer is the season of abundance, loads of tomatoes, seasonal salads, beans, zucchini and berries. The Isabella grapes are harvested from the vine to make delicious grape jelly. It is also the time for getting together at the barbecue with family and friends.
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AutumnAs the leaves change to autumn colours and nights become cooler, robust, hearty, warming meals are the order of the day. Gumbos, soups and fruit crumbles are part of everyday menus. Invergowrie Easter often features glazed ham and curried fruits.
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WinterAs the days grow shorter and colder in winter, the wood fired stove and fireplaces provide atmosphere throughout the homestead. Hearty soups, slow cooked stews and hot puddings are on the menu.
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invergowrie_cookbook_final.pdf | |
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