Nothing much needs explaining here. Proper chicken-flavoured chicken from Alstonville WITH skin and bone intact, rubbed with smoked paprika and roasted. A jam of red capsicum and chilli. A salad of watercress, avocado and asparagus (all from the local markets) with a dressing of great olive oil (Novello di Macina from Primagoccia, bought at Ranieri Deli in Fivedock, Sydney) and brilliant vinegar (from cider, seaweed, shallots and fleur de sel by Domaine des Terres Rouges from Simon Johnson in Sydney). See if you can find this vinegar in your neighbourhood. There is nothing like it.
PAPRIKA CHICKEN WITH CAPSICUM JAM
yum!
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