I get to eat at some incredible places, both restaurants and locations, but I’m not quite sure yet how I’m going to top lunch on the Mount Zero pink salt lake in Western Victoria. Think roast Greenvale pork and a cornucopia of Ottolenghi-style salads (including fresh quinces) by local legend Mary Clark from Mason Clark Preserving Co. Dimboola.
It was the quinces in particular, that captured my attention – and that of my fellow lunch compadrè, managing editor of Delicious Magazine, Shannon Harley. Together we set about eking out the recipe from Mary – and lucky for me, I don’t have to wait for the next issue of my magazine to be published before I can share it with you. #Sorrynotsorry, Shannon.
