We had such a fun evening at Tilba last night. Our friend Graeme cooked beautiful chickens over the fire!

• he marinated two plump, organic chickens in
• 3 tablespoons olive oil
• juice of two lemons
• 1 tablespoon sumac
• fresh rosemary

• Michele made a fantastic fire

• once the fire died down, Graeme put the chickens on the grill

•  he turned them from time to time, basting them with the marinade juices

• after 30 minutes, they were perfectly done
• a crunchy crust full of flavour and beautifully moist on the inside

• I made a pumpkin risotto with fresh chicken broth and sage
• some fresh ruggola from the ‘orto’ with shaved parmiggiano
• it was a perfect dinner

• one happy Graeme!