Woody, fragrant rosemary grown without chemicals by Peta at Pigface Farm in Mororo.
Peta grows hers using regenerative practices that keep the soil alive and the flavour intense. A few sprigs will transform a tray of potatoes, a leg of lamb or a loaf of focaccia, and a little bunch goes a long way in a Northern Rivers kitchen.
In the kitchen
Chopped finely through roast potatoes with garlic and salt
Laid whole in a roasting tray with pumpkin or chicken
Pressed into focaccia dough before baking
Infused into olive oil or butter
How to prepare
Strip the needles by running your fingers down the stem, then chop finely. Use whole sprigs for roasting.
Spring recipe: Rosemary and garlic smashed potatoes
Boil small potatoes until tender, squash each one flat on a tray, then drizzle with olive oil and scatter with chopped rosemary, garlic and salt. Roast at 220°C until crisp and golden.
How to store
Wrap it loosely in a damp paper towel and keep it in the fridge for up to two weeks. Rosemary also dries well. Just hang it upside down somewhere airy.
