If you are not in the mood to go out for dinner (though the area absolutely abounds in food opportunities), I can cook for you. Depending on the season I will use fresh organic garden produce. I am a very slow cook and will need to be told at least one day in advance please. Dinner is only possible if I am available. I am not a chef, but will provide you with yummy homecooked food cooked from the heart. Since I do not run a commercial kitchen, I can only accept the same order from both of you, except for the dessert. I am only too happy to cook more than one... If nothing on my list suits you, I can discuss other options. Three courses will cost $30p.p unless you do it as part of a special package. First Swedish potato and onion pancakes, served with Tasmanian smoked salmon, capers, lemon, sourcream and herbs. Two different dips served with bread fingers. Don't know what the dips will be, it is a surprise. Could be beetroot, chickpea, skordalia, depends on the day! It is a nice slow snacky way to wait for your mains, anyway. Vichysoisse, or chilled delicate potato and leek soup. If the weather is cold, I will serve it hot. But on a warm night it is great just as it is prescribed. Second Three Indian dishes, the ones I do best. At the moment it is an aromatic chargrilled eggplant dish, a potato and mustard seed dish and a red lentil Dal. Served with rice, poppadums and yoghurt raita. Not very spicy, just flavoursome and the many spices combine the subtle aromas... You get three bowls to share. Kangaroo, marinated in garden herbs and fried, served with a delicious potato, onion and garlic gratin. Alternatively, I can serve it with roast vegetables and Feta tossed in more herbs. This is providing I can get the kangaroo fillet, which is not always available. No other cut is as good... Roast pumpkin lasagna. This lasagna is a good excuse to have a herb garden, as it is made with sage aplenty (just to the left of the yellow roses in the herb garden in case you wondered which was the sage) and chives if it is still going or whatever else is growing. It also features the subtle flavours of nutmeg and ricotta cheese. Yum! Third Dark Chocolate Fudge Cake served with cream. This is extremely rich and you will possibly not want seconds, though you are welcome to more if you like. Homegrown Rhubarb and Apple Pie, served with custard. Or cream. Or icecream. Or all of the above. Can be made without the rhubarb if you prefer. This is one of my old favourites. Trifle. I have only just discovered the delights of this old fashioned dish. I make it layered with pears poached in red wine and a little cinnamon, vanilla sponge soaked in the pear and wine juices coupled with some port, and port wine jelly topped with custard and cream. Help! Almost too much to cope with...

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