Last night I made gnocchi, using the tried and tested Philip Johnson recipe.

The sauce was made from
– 2/3 cup white wine, reduced by 2/3
– 2/3 cup cream
– 1/2 cup grana padano or parmesan
– 1/3 cup feta cheese
– 1/4 cup mild blue cheese
– 2 egg yolks to thicken

Cherry tomatoes were halved. Chopped fresh garlic sautéed in oil, cherry tomatoes added, then a few tbsp of sherry vinegar and a couple of teaspoons of sugar.

Each plate had a couple of smoked rainbow trout pieces seared in a pan, then fresh basil on top and a slide of seared lemon.

Very happy with this. It’s going on my cafe menu.

We have a zucchini glut, so we’ve been making “Zoodles” – pasta from zucchinis turned into noodles using a spiralizer. Google it.

The zucchini noodles just need to be warmed in a microwave for 30 seconds, then add the rest of the meal.

Tonight I added crab meat, prawns marinated in pesto and then seared.

Blue swimmer crabs, cooked in salty water. Fiddly but tasty.

I had sautéed some garlic, then added 2/3 cup white wine and reduced, then added halved cherry tomatoes and garlic. I put the prawns into the pan to finish them off and add flavour.

My original plan was to sear the prawns and zucchini flowers on the BBQ, but it was a total fire ban day.

So it was topped with pan-seared zucchini flowers and haloumi.

Fine.