Jane Montgomery's life of two halves
Eat and Drink
If you listed everything you ate and drank over one day what would it reveal? Fast-food or slow cooker? Takeaways or tuck into home cooking? Kate Fraser invites busy people to share a day's food and beverage intake.
Jane Montgomery has a life of two halves.
As a barrister, Monday to Friday she is at her rooms in the city. Weekends, she has a stall at Lyttelton Farmers Market for her family's business Cheviot Hills Fine Foods.
"I've been a specialist intellectual property lawyer for more than 20 years. It's the area of law that I enjoy most. The legal principles are interesting and I get to work with people from a range of industry sectors.
"Cheviot Hills Fine Foods sells our farm reared (award-winning) venison and a range of preserves. A complete contrast to my role as a lawyer.
"I'm working with my brother and sister-in-law who farm deer where we grew up. In 2009, they decided to add value to the venison, and I offered to help them out by dealing with the compliance side.
"I'm now chief sales girl and I also make all the preserves and take-home meals we sell at the farmers market. People often ask how I deal with the legal practice and the Cheviot Hills business. Being organised is crucial. Life is busy but I wouldn't have it any other way."
GOOD MORNING SATURDAY
6.45am: Half a cup of tea and three pieces of homemade gluten-free sourdough toast with peanut butter. I've been gluten free for several years after blood tests showed a high intolerance. The sourdough is a work in progress but I'm reasonably happy with it so far.
9am: Feeling peckish. Have a handful of dried bananas from the Lyttelton Harbour Co-Op behind our market stall.
9.30am: Coffee: Flat white. The market coffee cart and Civil & Naval do good coffees and both are in easy reach. Today's choice is from the coffee cart.
12.15pm: Asian pork belly sandwich (using my own GF bread) from Ground's stall. Delicious.
3.05pm: After about an hour of unpacking and cleaning after the market, I have a restorative cup of tea with a couple of crumbly muesli-like biscuits I made earlier in the week.
5.45pm: A few slices of the bresaola I cured in autumn. I'd love the time and space to perfect the craft of dry curing meat.
7.15pm: Venison medallions, steamed vegetables and rice, adapting Ray McVinnie's Vietnamese-style venison recipe. Friday and Saturday dinners always include carbs, as Sunday is my day for a long run in the hills. Water with my meal.
8.30pm: A whisky.
10pm: GOOD NIGHT.
- The Press
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