I'm going to make harissa tonight. Greg Malouf style. It consists of 15 fresh chillies and 15 dry chillies.
Sounds like it's fiery enough to tear an elephant a new one.
I attempted to make quince paste on the weekend. I think it was a bit of a flop. I'm going to attempt another batch this weekend.
Next on the agenda- olives. Will buy a couple of kilos along with a lot of rock salt and start curing them. In six weeks we should have salty,wrinkly black joy which I will preserve in extra virgin olive oil, whole chillies and garlic cloves and herbs.
Watch this space for pictures and methods of above noted. I did make an amazing fettucine last night but forgot to take pics. I must make mention of Meredith's Chevre goat cheese with dill. Sen-sa-tion-al.