So apparently I haven’t posted anything on my blog for 6 months! The Wild Rabbit has been busier than ever, which has been very exciting, so I’m going to blame that for my lack of presence here.
It’s been a big year, and after a relaxing couple of weeks enjoying the summer break, I’m pretty excited and ready for the new challenges and opportunities that lie ahead in 2015.
I think I’m probably not alone when I say that I absolutely love summer and everything that it represents…sun, the beach, holidays, family, celebrations, bubbles, berries, figs and stone fruit to name just a few of my faves.
I’ve never been a huge apricot fan…as a kid I always chose dried apples over dried apricots so I think I’ve always decided I must have something against them. For some reason this summer I haven’t been able to escape the lure of beautiful plump, bright orange apricots springing up everywhere.
When I was at my family’s farm in Walcha over the holidays our apricot tree was in full swing, keeping mum busy getting to them before the birds did. We had baskets of sweet little apricots everywhere…so I had one or two and suddenly realised I didn’t hate apricots after all.
I always love receiving new recipe books and one of my fave ones this christmas was the kitchen by mike cookbook which I am loving. I had a bunch of big fat apricots leftover from a catering job on the weekend so needed to make something easy and delish. I used the basic idea from Mike McEnearney’s apricot tart, with a few changes and cheats to make it more of a free-form apricot & pistachio frangipane tart. I just love all the pretty colours in this slightly middle eastern twist.
A great way to finish off a long lunch in the summer sun…just serve with some cream and top up your glass of white.