It seems like a flame has been ignited...Flex and his mate R and I prepared and cooked the food for a 'heritage of Spencer' event held yesterday.
The boys chopped and prepped...
....for a specially designed meal that would represent the best of local, seasonal produce from this area. Our menu incorporated freshly caught mullet and prawns, organic salad and wild bush tucker that we foraged for ourselves. This is samphire (a salt mash plant with a delicious juicy saltiness) and Warragal greens (a native spinach).
The Spencer hall was transformed into a cosy place for storytelling and the display of artefacts, maps and bits of Interesting flotsam and jetsam...and soon filled with people chatting, swapping histories and catching up with friends and neighbours.
And then they got hungry.
And my boy got his first experience of working a kitchen - orders flying in fast, plating up, taking money, serving food, explaining the menu, hot pans sizzling and the buzz of 'compliments to the chef'.
He did so well. Helpful and friendly, efficient and tidy...no wonder the tip jar filled up so fast!!!
He told people about how all the food had come from a radius of about 20 kms and could point out all the sources on a local map. And then had the pleasure of counting the takings at the end of the night, subtracting all costs and the float and realising we had made a decent profit!
Another lovely community event, a pleasure to be involved in.
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