04/05/2026
I’ve been enjoying all my beautiful autumn vegetables lately 😋In my cooking classes, I have been using a lot of my veggies as well.
Today’s lunch was another delicious autumn special— I turned the small zucchinis from my garden (that didn’t grow big) into zucchini flower tempura, along with some mini pumpkins (that also didn't grow big😵💫) . Then I added kabosu citrus gifted to me by a friend, and some incredible oyster mushrooms from in Mt Dandenong.
All of these were served as toppings over soba noodles 🍜
The two friends who helped me in the kitchen even drank up every last drop of the broth ❤️❤️
Autumn flavors at their best — simply the best.
日本語→友達からいただいたカボス、自分ちで大きく育たなかった花ズッキーニとミニミニカボチャの天ぷら、それと世界一美味しいジョンさんのきのこを乗せたおそば。毎日、粗食ご馳走。オーストラリアで自宅でこんなの食べれちゃうの嬉しすぎ😆
