This medal, as detailed in my Scraps section, was awarded to the grand chef Stue at his café at the most recent Tasmanian Circus Festival, to honour his creation of some truly magnificent Lemon & Rosemary biscuits.
The recipe for them follows.

For the solid part of the bicuits
----------------------------------------
Take:
100 grams of stale bread
100 grams of almond meal
4 eggs
1 cup of olive oil
2 teaspoons of rosemary
the zest of 2 lemons
200 grams of sugar

Preeheat our oven to 180 degrees Celsius.
Mix these delights in a mixing receptacle of your choice, then lay them out in biscuit-shaped lumps and cook them for around 40 minutes.

For the Syrup
-----------------
Take:
2 sprigs of rosemary
the juice of 2 lemons
100 grams of sugar

While your biscuits are cooking mix up these lovelies, and when you remove the biscuit tray drizzle the syrup over the biscuits enough to make them a little soggy.
About enough to horrify the parents of any three-year old should do.
Trust me on this.

Best eaten on a brilliantly sunny day, in the company of glorious creatives, at your very favourite place in the world.