Asparagus With Ricotta & Shaved Lemon by The Agrarian Kitchen & Gemma Leslie

Gemma Leslie

In this poster, a long lunch unfolds among the gardens of The Agrarian Kitchen in Tasmania. Artist Gemma Leslie captures the pleasure of dining outdoors on a spring day, with a table set for sharing, surrounded by the one-acre garden that is integral to the restaurant.
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Painted in layers of rich greens, this poster places you right in the centre of The Agrarian Kitchen’s garden. Gemma’s focus is the table, nestled amongst the garden, to show the incredible connection between what is grown on the farm and what ends up on the plate.

On the table is a dish of asparagus, freshly made ricotta and shaved lemon — a dish that heralds the arrival of spring. For co-founder and executive chef Rodney Dunn, asparagus is a seasonal marker, paired here with the new spring milk made into ricotta and Meyer lemons, which are also a spring crop in Tasmania.

In the distance, the historic building that houses the restaurant sits behind the garden, but it’s the garden itself that remains the main focus of the painting. More than 90% of The Agrarian Kitchen’s produce is grown on site, with the menu following the garden through the seasons.

• One poster purchased = 4 meals donated
• Available in A3 and A2 format
• Printed on 135gsm Extract paper, made from 100% recycled materials
• Unframed posters are delivered rolled in paper and sturdy packaging — packed with care in Melbourne and shipped worldwide
• Complimentary framing service — order a poster and frame in matching sizes and we’ll frame it at no extra cost

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Estimated delivery times:
• Australia: 3–7 business days (Standard), 1–3 business days (Express)
• New Zealand: 7–12 business days
• International: 10–20 business days

When you purchase a poster and a matching-size frame, we’ll frame it for you at no extra cost.
Once it arrives, it’s ready to hang on your wall.

• Made from solid teak, featuring clear plexi-glass and built-in hanging hardware.
• Available in three sizes to fit all Food For Everyone posters
• Available in a selection of colours to suit different styles
• Suitable for both portrait and landscape orientation
• Durable turnbuckle closures that are easy on the fingers
• Please note: as no two trees are the same, each frame may feature unique natural variations in grain and colour!

Asparagus With Ricotta & Shaved Lemon recipe poster art print by Gemma Leslie
Asparagus With Ricotta & Shaved Lemon recipe poster art print by Gemma Leslie, photo 2
Asparagus With Ricotta & Shaved Lemon recipe poster art print by Gemma Leslie, photo 3
Asparagus With Ricotta & Shaved Lemon recipe poster art print by Gemma Leslie, photo 4
Asparagus With Ricotta & Shaved Lemon recipe poster art print by Gemma Leslie, photo 5

Collaborator

The Agrarian Kitchen
 New Norfolk, Tasmania 

The Agrarian Kitchen

Restaurant & Kitchen Garden
  
A dining destination for anyone who travels to Tassie, The Agrarian Kitchen is a restaurant, cooking school and kiosk nestled within the historic Willow Court precinct in New Norfolk, in Tasmania’s Derwent Valley. Founded by Rodney Dunn and Séverine Demanet in 2008, what began as a cooking school and farm has grown into a celebration of growing, teaching and dining, all centred around a one-acre kitchen garden. Today, the garden sits just metres from the restaurant, with seasonal produce shaping everything from the restaurant’s ever-changing menu to cooking classes and the food served at the kiosk. Rodney leads the kitchen as Executive Chef, while Séverine oversees the day-to-day running of the restaurant, cooking school and kiosk as General Manager.
Gemma Leslie
 Melbourne 

Gemma Leslie

Artist
 Food For Everyone 
Gemma Leslie is an Australian artist and the founder of Food For Everyone.   Her work is largely inspired by the simple pleasures of everyday homescapes, with a particular focus on food. Working primarily in paint mediums, her style is imbued with playful simplicity— characterised by organic silhouettes, vibrant colour, and still-life scenes.   With a professional background in graphic design and marketing, Gemma's passion for art and food naturally evolved into Food For Everyone. Through Food For Everyone, Gemma collaborates with chefs and other artists to transform recipes into culinary posters.

Printed in Melbourne on 135gsm Extract paper.

Made entirely from 100% recycled fibres.

Limited-edition artwork.

Created exclusively for Food for Everyone.

For every poster purchased,

we donate 4 meals to food banks

Asparagus, Homemade Ricotta & Shaved Lemon

Taste For It

Asparagus, Homemade Ricotta & Shaved Lemon

Lunch Dinner Side
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Springtime on a plate from The Agrarian Kitchen - an award-winning restaurant in Tasmania.

“Asparagus is a very special vegetable, one that is a seasonal marker. We always look forward to its arrival, a harbinger of spring, paired with the new spring milk made into ricotta and shaved Meyer lemons which are also a spring crop for us here in Tasmania.” - Executive Chef Rodney Dunn

 

  • 12 spears of asparagus, woody ends trimmed
  • For the homemade ricotta:
  • 2 litres (68 fl oz/8 cups) fullcream milk
  • 40 ml (1½ fl oz) white vinegar, plus extra if needed
  • Lemon Dressing:
  • 1 Meyer lemon
  • 200ml extra virgin olive oil, plus extra to serveSea salt and freshly ground black pepper

Step 1.
Begin with the ricotta, as it needs time to drain and chill. Heat the milk in a medium saucepan over medium heat, stirring often to prevent it catching on the base, until it reaches 85°C (185°F) on a digital thermometer. Remove from the heat, add the vinegar and stir gently to combine. Leave to stand for a minute — the milk will begin to curdle and separate. If the liquid still appears white and milky rather than a clear yellow, add a little more vinegar, stir, and leave for another minute. Using a slotted spoon, gently scoop the curds into a colander set over a bowl and leave to drain for 10–15 minutes. Transfer to the refrigerator and chill until needed.
Step 2.
Bring a large pot of water to a rapid boil and season generously with salt — it should taste pleasantly salty. Add the asparagus and blanch for 1 minute until just tender but still bright green and with a good snap. Remove immediately with tongs and plunge into a bowl of iced water to halt the cooking and set the colour. Once completely chilled, drain and dry thoroughly with a clean tea towel.
Step 3.
For the lemon dressing, use a mandoline to shave the lemon crossways into paper-thin rounds, removing any seeds as you go. Place the lemon slices in a bowl, pour over the olive oil and season with a pinch of sea salt. Toss gently to combine.
Step 4.
To serve, arrange the asparagus spears on a plate. Spoon over the ricotta in generous dollops, then lay the lemon slices and their oil over the top. Finish with a grind of black pepper and an extra drizzle of olive oil.

Asparagus, Homemade Ricotta & Shaved Lemon

Ingredients

  • 12 spears of asparagus, woody ends trimmed
  • For the homemade ricotta:
  • 2 litres (68 fl oz/8 cups) fullcream milk
  • 40 ml (1½ fl oz) white vinegar, plus extra if needed
  • Lemon Dressing:
  • 1 Meyer lemon
  • 200ml extra virgin olive oil, plus extra to serveSea salt and freshly ground black pepper

Method

Step 1.
Begin with the ricotta, as it needs time to drain and chill. Heat the milk in a medium saucepan over medium heat, stirring often to prevent it catching on the base, until it reaches 85°C (185°F) on a digital thermometer. Remove from the heat, add the vinegar and stir gently to combine. Leave to stand for a minute — the milk will begin to curdle and separate. If the liquid still appears white and milky rather than a clear yellow, add a little more vinegar, stir, and leave for another minute. Using a slotted spoon, gently scoop the curds into a colander set over a bowl and leave to drain for 10–15 minutes. Transfer to the refrigerator and chill until needed.
Step 2.
Bring a large pot of water to a rapid boil and season generously with salt — it should taste pleasantly salty. Add the asparagus and blanch for 1 minute until just tender but still bright green and with a good snap. Remove immediately with tongs and plunge into a bowl of iced water to halt the cooking and set the colour. Once completely chilled, drain and dry thoroughly with a clean tea towel.
Step 3.
For the lemon dressing, use a mandoline to shave the lemon crossways into paper-thin rounds, removing any seeds as you go. Place the lemon slices in a bowl, pour over the olive oil and season with a pinch of sea salt. Toss gently to combine.
Step 4.
To serve, arrange the asparagus spears on a plate. Spoon over the ricotta in generous dollops, then lay the lemon slices and their oil over the top. Finish with a grind of black pepper and an extra drizzle of olive oil.

Marquee

1 Poster Purchased = 10 Meals Donated to Food banks1 Million Meals Donated

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