I'm pretty sure spud shed is WA only. The owner had an argument with the WA potato board and set up on his own several years ago. We have only  recently had one set up near us. It is actually built on Commonwealth land at the small plane airport and trades 24 hours a day.  We have very restrictive trading hours here in WA. I find that products in season are really nice there but you do have to select carefully. I would even go just for the milk as I now pay $1.79 for 2 litres of milk not what the supermarkets are asking.

I was really pleased with it too , thanks. I had to check that it was actually my plates it was sitting on. This doesn't need 'plating up' as it looks so good naturally. Not that I plate up-by the time I serve it gets thrown onto the plate and thrown down throats and then gently thrown into the sink and washed.

VHJ you're not the only one who reads the junk mail- we fight over it here. I'm glad I'm not the only one who didn't like Eat, Pray, Love.

I'd love one. My DH says I should do one  . Even just a selection of tried and true recipes that you have used in the van/tent would be ok. I make risottos and one pan meals mainly. Things that can be whipped together quickly and easily.

Hi and welcome Janine and MsTwinkles

Janine I hope the fire down your way is out this morning. We got heaps of the smoke up here in the southern suburbs, it must have been awful down your way.

MsTwinkles, hopefully the Thermomix will find that hidden gene for cooking. Good luck.

This sounds similar to one I make farfallina except I put smoked oysters down the centre instead of tuna. It's really nice.

Polenta and Goat's Cheese Stack:
Can be adjusted to serve as many as you wish:
Ingredients:
Vegetables that can be roasted, eg pumpkin, beetroot, onions, etc
2 garlic cloves
EVOO
thyme and rosemary sprigs
spinach-about 50g per serve, wilted
polenta-about 100g per serve
parmesan about 20g per serve
 nutmeg
50g goat's cheese for each serve
Dressing
6 tablespoons sherry, 1-2 teaspoons honey,2 tablespoons balsamic vinegar, 2 tablespoons soy, a knob of butter, 2 tablespoons EVOO. Place these into the  and cook on 100⁰ for 4-5 minutes.


Preparation:
Roast the vegetables with EVOO and the herbs. (if made before they need to be crisped up and reheated when required)
Grate the parmesan and set aside
Bake the vegetables and set aside. These can be done the day before.
Cook the polenta EDC page 84 and add the parmesan, about 50g of spinach per serve and nutmeg. Set aside to cool for a while.
While the polenta is still soft place each serve onto a piece of glad wrap and flatten slightly.
Put the goat's cheese into the centre and draw the glad wrap up and around to make burger shape polenta and twist. The cheese should be sealed in the centre.
Cool completely, this may be left for up to 2 days.
When ready to serve, heat oil in a pan and cook the polenta cakes for about 5 minutes each side.
Serve the polenta cakes with the roasted vegetables on and around.
Can be served with the dressing.



Photos:



Tips/Hints:
I made this quite some time ago but I think I have got it fairly correct. It is an adaption of a similar recipe from BBC Good Food.
It seems complicated but it's not.

Thanks for the information. I plan to make them today or tomorrow.