An autumn update from this little jam maker including:
- A trashy confession
- Surplus tips
- Some extra Zin opening dates
- News of Zin House from July
- Introducing The Pavilion
I hate waste. Not a vague distaste for it but a full, bordering on obsessional, inability to throw things out. I’m out and proud about our virtually zero waste kitchen but I’m embarrassed to admit that I have gradually filled all our sheds with things that ‘will be really useful one day’.
I even have boxes and boxes of clothes whose beautiful no longer worn fabrics are destined to be transformed into scarves or cushion covers one day in the never never.
If I applied the current trend of holding an item to see if it brought me joy before deciding to keep or discard I would still find a reason everything would be useful and bring me joy in some altered form.
So I’m trying to use the little ‘spare’ time I currently have to deal with the head space my hoarding habit is taking up in addition to every piece of spare physical space.
But I keep getting distracted by the need not to waste anything the garden is producing.
Unlike the boxes of still can’t discard clothes, the cool-room collection wont wait. I’m working through a queue of stone fruits, figs, pears, tomatoes, zucchinis and cucumbers while daily an encroaching ripening of quinces, crab apples, persimmons and olives threaten my attention.
Bottling, jamming, freezing, pickling and drying have been my summer food hoarders tools.
When the sheer volume is overwhelming I give myself a daily schedule to make it seem achievable. When all else fails I cook with a syrup of sugar or vinegar and place in 20kg buckets in the cool room until I can face it.
Ironically all this work now will be an incredible free ride on big winter prep days. Pickled summer vegetables, punchy tomato sauces, fig and peach pastes, jams and pickles of all sorts will provide a touch of magic when we reopen Zin in the heart of winter.
Maybe I can deal with the sheds then…
Roast fruit sauce
Sprinkling a tray full of cut fruit with honey or sugar and roasting it is my top tip to keep up. Pop the fruit and all its gooey juices into the freezer for when life is not so sunny and bountiful. Instant pie or crumble filling, ice-cream topper or muffin mix.
Roast tomato sauce
One minute you’re sick of finding things to do with fresh tomatoes, the next you’re back guiltily buying supermarket pasta sauces. This helps the lag time between the two.
The quantities are totally flexible – just follow the basic principles.
In a large roasting dish combine:
5kg roughly chopped ripe tomatoes
1 kg sliced onions
1 whole head of garlic cloves ( I don’t even peel them)
a large handful of fresh herbs (especially thyme & oregano)
250mls good quality olive oil
Salt & coarse black pepper
Cook uncovered in a slow oven for about an hour or until the tomatoes have broken down and everything is looking delicious and saucy. Freeze what you cant use this week.
Extra days of living in Zin
Many of you have been joining us for Twilight Tapas on Friday nights at Lowe and last Saturday of the month pop up dinners at Zin. So many of you in fact that we will run Tapas throughout April as well.
We’re also open on the following dates with our feasting menu (includes wine and is $150)
Saturday March 30, dinner
Saturday April 6, dinner
Saturday April 20, lunch
Sunday April 21, lunch
Saturday April 27, dinner
Saturday May 11 Ninja @ Tinja (bookings via Lowe Wines)
Saturday May 25, dinner
Saturday June 8, dinner
Sunday June 9, dinner
Saturday June 29, dinner.
There will be considerable changes when we reopen in July, but more about that later in the month at which stage we will also reopen for July onward bookings.
Introducing The Pavilion
Sam Payne has drawn a couple of ‘artists impressions’ of our new project. The Pavilion is a marquee that will sit between Lowe & Zin House and provide a wide range of uses in addition to the obvious one of utilising our views, food and wine for weddings. More updates to come soon.