Smokehouse Restaurant
Brunch Sat & Sun 9:30 – 11:00am
Lunch Fri – Sun 11:30 – 3:00pm
Platters available
Mon – Thu 11:30 – 3:00pm
No BYO

Cellar Door and Farm Shop
Open Seven Days 9:30 – 5:00pm

02 6230 2487
431 Nanima Road
Springrange NSW 2618
See map >

Spaghettini with Poachers prosciutto, lemon and smoky barbeque sauce

Serves 4

Ingredients

60ml lemon juice
60ml extra virgin olive oil
6 tbsp smoky barbeque sauce
2 tbsp freshly chopped parsley
12 slices Poachers lamb prosciutto
1 tbsp grated lemon zest
250g rocket leaves, shredded
400g good quality dried thing spaghettini freshly grated parmesan

Method

Whisk lemon juice, olive oil, smoky barbeque sauce and a pinch of salt and pepper in a bowl to blend.
Place the lamb prosciutto, fresh parsley, lemon zest and rocket leaves in a bowl and toss to combine.
Bring a large saucepan of salted water to the boil. Add spaghettini and cook until al dente. Drain and add to prosciutto and rocket. Pour the ‘dressing’ over and toss to combine. Serve immediately transferred to a large serving dish or divided among 4 bowls. Garnish with fresh parmesan to taste.

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  • The Poachers pies are part of our weekday menu.
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  • Tart to toast the week with.⠀
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  • Stunning spring weather, just the perfect time to visit the countryside.

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  • Our Shiraz block getting some under vine love today 😍#organics
  • Sorry Mr Monsanto we have finally finished lifting our 75 kilometers of dripper tube. This will allow us to mow undervine, stop the use of herbicides and head down a new path of organics 🙌
  • Slinging some vinos at @ainslie_cellars this eve. Pop by for a taste 5:30 till 7:30
  • Mulching canes straight back into our soils. #happyvines
  • Edie’s 1st birthday 🎂 such a lovely year with the little miss.
  • A crispy start on the farm this morning.