After being eaten alive by Meredith Dairy goats, Karen Martini and Richard Barassi
make turkey meatballs in yoghurt sauce, reinvent pasta salad with goats curd,
and chargrill lamb with roast pumpkin and feta.
In the community garden at Myuna Farm, Karen Martini and Richard Barassi
bake mini GF carrot cakes with magical frosting, craft a tuna salad with spiced flatbread
and share a GF choc-chip cookie cake with new friends.
Karen Martini and Richard Barassi get cracking with free-range egg Asian-inspired omelettes, GF double-crumbed turkey schnitzels and a spur-of-the-moment spaghetti Puttanesca.