One of my passions is family history and through my research I have connected with many wonderful people and shared photos and stories and details relating to our common ancestors.
One line of research brought me in contact with Aurore and Fernand and their little part of south-west France: Villebrumier. They have welcomed us into their home and we have shared many wonderful meals at their table. We love their passion for food and wine and the tradition of long lunches with seven courses.
In Australia we tend to eat to fill our bodies and there is little formality surrounding meals. We eat to live. For the French and the Catalans and the Italians, food is an integral part of the seasons, food is entwined with traditions and food is meant to be talked about and savoured. Europeans live to eat.
3 hard boiled eggs, halved
1 tin aspargus spears, drained
handful of black olives, pitted
1/2 punnet cherry or grape or small heirloom tomatoes, halved
salt and pepper to taste
oil and vinegar to taste
Plate, season and serve.