Preheat oven to 180. Chop the nuts slightly and set aside. Cook the onion in the butter over medium heat until softened and add the garlic, mushrooms and herbs. Cook until liquid in pan is reduced. Combine onion-mushroom mixture with the remaining ingredients in a large bowl. Season to taste with salt and pepper. Oil a loaf pan and line with baking paper. Fill the pan with rice mixture and bake for approximately 1 hour or until the top is golden and loaf is firm. Allow the loaf to sit for 10 minutes before turning out onto a serving plate.  Remove baking paper and cut loaf into thick slices. Serve with BYRON BAY CHILLI COMPANY HABANERO GOLD MUSHROOM SAUCE.

Cover the dried mushrooms with hot water and set aside to soften. Saute onion, fresh and dried herbs, mushrooms and garlic in butter and olive oil over medium heat for about 5 minutes. Add salt to taste. Add remaining 2 teaspoons butter to pan, stir in the flour until vegetable mixture becomes quite thick. Pour in water from soaking mushrooms and add stock cubes. When mixture comes to a boil, allow to cook until slightly reduced, about 3 minutes. Roughly chop the dried mushrooms and stir into sauce along with the chilli sauce and mustard. Season to taste with salt and pepper.

We had mashed potatoes with parsley, baked butternut squash, and a salad made with spinach, rocket, red onion, cherry tomatoes, and cucumber, drizzled with "Mullumbimby Magic" Vinaigrette salad dressing.  Dessert was later, a sort of really thin cheesecake tart, topped with blueberries in a sauce.  I wish you all could have been there.

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