Cardrona Lamb

This week is all about merino - no, not the layers we Dunedinites (can't believe I just wrote that as a Wairoa girl!) wear to keep the Scotch mist at bay, rather the deliciousness that is Cardrona merino lamb. The delightful Rob Ottrey (brother of one of the original MFM) will be along for Thursday Manfood and we'll be showcasing lamb fillets marinated in chermoula, grilled and served over kumara and olive couscous. Then on Saturday we'll be doing it all over again with the 2nd ever Ladyfood: ladies have your tastebuds at the ready!

I've been busy making all manner of aprons recently; four went to Mazagran, my favouritest coffee place in the world, and one to Quadrant Gallery for David who now looks like an old-time watchmaker in his pinny. My studio is covered in black denim dust.

All this sewing has meant that I keep putting off preserving my lemons. They are so easy to do but two weeks have passed and still no lemons in any form of preservation. Hopefully they won't go the way of my sourdough starter which I fear has given up the ghost with nary a loaf in sight. At least lemons can be used in gin and tonics: try putting fermented flour in your drink - not for the faint hearted...