PING ISLAND STRIKE

Clam Ikura Roe Borage Ginger Australian Finger Limes Marsh Grass Grapefruit meringue frozen Black Sesame powder

Apple Celery Buttermilk Seaweed

There is nothing more satisfying than preserving food.  These were pickled with fresh picked dill, mustard seed, celery seed, tumeric, …
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these came from our pigs…cooked them in lard at 55 c for 8 hours.  we then portioned them into steaks …
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lots of curing to do….these were too big for the scales….I’m guessin 750-800 pounds live…..tasty stuff, kinda like kobe pork

free roaming, wadmalaw foraging goodness these pigs are raised the right way, thanks to shawn for hookin us up with …
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Foie Gras with Milk, Walnuts and Huckleberry thanks to john for sharing the crispy milk technique

I love the broth this technique yields…slow cooked with a little butter and some really good vedge stock….everything is cooked …
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  Triggerfish with a pistou of garden vedge and herbs, braised pine nuts

Stone Crab with Tropical Flavors

Pickling 220 pounds of sunchokes, that’s alot of jars