It’s a little known fact that this ‘City Chefette’ knows a thing or two about country life from her childhood beginnings, but it’s been a good many years since I’ve taken some time out to visit my country cousins at their Dorper Sheep Stud about an hour from Canberra. I was really interested to learn more about this breed of lamb that’s taking the restaurant trade by storm – the meat is tasty & tender with a higher yielding carcass made up of more valuable cuts.

We are in the depth of winter here in Oz, but the day I hit the road there were blue skies & sunshine, promising a beautiful wintertime adventure. I was really looking forward to catching up over a couple of glasses of good red wine, with the taunting aromas of something delicious wafting through from the kitchen wood fired oven. Chefs never get sick of being cooked for!

I promised myself I’d wake up early & help feed the poddy lambs; surrounded by frozen ground, tussock covered in frost, ice on the fence wires; that kind of beauty almost makes standing in the cold at first light feel like a gift.

Next week I’ll share with you the most amazing lamb roast I’ve ever had.  So, tell me, when was the last time you got away for a country experience?