These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Wednesday, 9 March 2016

Pearl Barley with Mushrooms, Macadamias and Labna

Byron Bay is a sublime part of Australia and home of “The Farm” restaurant by the Three Blue Ducks chefs who create delicious fresh food sourced from their farm or local producers. Inspired by their cookbook, here is my take on their Mushrooms and Pearl Barley recipe.  It is so satisfying and hearty – packed with flavour but not heavy.  I swapped the bread sauce for Labna, instructions in an earlier post.  Hope you enjoy!

Be sure to go to “The Farm” restaurant if you are visiting Byron Bay and also enjoy a drive into the Mount Warning region and the delightful town of Uki  including a visit to
Esther and Cameron at the Buttery for Handmade Uki treasures.  
Check out information links at end of this post

Preparation   10 minutes
Cooking         30 - 45 minutes
Serves           4 - 5 


Make the Labna the night before    OR  use a 4- 5 tablespoons of thick Greek Yoghurt


250 gram Pearl Barley
600 -750 gram Mushrooms sliced preferably mix Swiss Brown or Portabello, Enoki and Oyster
Macadamia Oil – Australian    50-60 ml to stir through cooked barley ,plus splash for sauté
1 -2 shallots, finely sliced
1 lemon – zest and a splash of  juice
Baby spinach leaves – a good handful
Some flat leaf parsley – finely chopped
Mixture of flat leaf parsley, mint, tarragon or lemon thyme leaves for garnish - chopped
Salt and Pepper to taste
10 -12 Macadamia nuts – chopped and lightly toasted


Add barley to large saucepan of boiling water. Reduce to a simmer, uncovered, 30 minutes
Drain.  Return cooked barley to the saucepan and stir through 50-60 ml Macadamia Oil, parsley and a little salt and pepper to your taste.

While Barley is simmering: 

heat a frypan and gently toast the chopped Macadamias til just golden. Remove from pan.

Next:  add a little Macadamia Oil to the pan and sauté the mushrooms, the thick ones first.
Add the Shallots and baby spinach leaves and stir through.   
Finish with a very small splash of Lemon juice
Taste and  add salt and pepper if needed

Spoon the warm Barley into bowls.  Top with the mushroom mixture.
Dollop with a little Labna or Greek Yoghurt.
Garnish with lemon zest and the chopped mixed herbs. 
More information on

Three Blue Ducks Byron Bay  http://www.threeblueducks.com/byron/home-byron

Esther and Cameron Handmade Uki shop at The Buttery Uki

Tweed Heads, Mount Warning and Uki region 

Happy cooking, Happy Travels and ... Happy Eating!
                                                                                   Enjoy!  Colleen

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