Parties, pomegranates and leiderhosen

10.31.2012


We hosted two lovely groups for lunch last weekend including a birthday lunch for the lovely Juliet, (below). On the menu was this quinoa salad with spiced venison, eggplant and pomegranate (recipe below) while for desert we had almond and orange cake with white chocolate ganache. If you are in the area and still wondering what to do for your Christmas party, please get in touch as we'd love to organise your a lunch, dinner or drinks here at the Farm Kitchen.


Sunday morning saw the arrival of a friend and customer Wolfgang who had just returned from his native Germany with a fancy new deer-hide Leiderhosen made especially for Tim. It took a little gentle encouragement for him to try it on and then it was all knee-slapping all afternoon. Hopefully he'll pull it on again next weekend for our Longrain lunch with Martin Boetz (a few seats still available so please email me if keen).

Spiced venison with eggplant and pomegranate


This recipe is easy, delicious and perfect for a warm spring lunch. It was inspired by one given some years ago in the New Zealand magazine Cuisine and we have since tweaked and cooked it many times, including lunch last week and Christmas day last year. 

Recipe serves 6-8

Eggplant puree
1 bulb of garlic
2 large eggplants
1/4 cup olive oil
1/4 cup tahini
zest and juice of one lemon

Preheat the oven to 170C. Rub the garlic and eggplants in olive oil, wrap the garlic in foil and place in the oven for 40 minutes or until the eggplants have softened and collapsed. Remove from oven and set aside to cool for a little while. Once you can handle them. peel the eggplants (the skin should come away easily) and place in a sieve so the excess water can drain away. Squeeze the garlic straight into the bowl of your food processor and add the tahini, lemon juice and zest plus some salt and pepper. Whizz this up then add the eggplant and keep whizzing until just combined, with the motor running, add the olive oil in a steady stream. Scrape into a bowl, cover with plastic wrap and either keep at room temperature if eating soon or place in the fridge.

For the yogurt sauce
Mix together one cup of natural yogurt, 1/4 cup tahini, lemon juice and a handful of roughly chopped mint. Set aside.

For the venison
2 tbsp pink peppercorns
2 tbsp cumin seeds
1 tbsp coriander seeds
2 tsp sea salt
1 Mandagery Creek Venison backstrap

Toast the spices and salt in a dry frying pan until just beginning to pop then crush with a mortar and pestle. Rub the meat with a little olive oil and then rub with the spice mix. Set aside so the meat comes to room temperature before cooking.

To cook, preheat the oven to 200C. Sear the meat well on all sides (either on the hot plate or better yet, a barbecue on high) and then place in the oven for 10 minutes. Let rest under a tent of foil before serving.

To serve
Coriander, pomegranate molasses and pomegranate seeds

I like to serve the eggplant just warm, but it’s also good cold or at room temperature. So to serve, place a good dollop of the eggplant on each plate then slice the venison across the grain into medallions about 1 1/2cm thick. Lay these across the eggplant then drizzle with any excess juices from the pan, a little pomegranate molasses. Sprinkle with the pomegranate seeds and pop a few coriander sprigs on top and you are ready to go!


One Farm Day; Orchardist Greg Brooke-Kelly

10.30.2012

We recently took a little field trip towards Young to visit organic orchardist Greg Brooke-Kelly. Greg grows just over 25 varieties of rare and delicious cherries, plums, nectarines and peaches and also happens to be the uncle of a good friend, so kindly allowed our kids to run riot across his orchard and even umpired a heated skipping session over the irrigation lines. 

Here's his story over on One Farm Day. With cherry season kicking off in just a couple of weeks this isn't the last we'll be seeing of Greg's orchard.. we'll be heading back to 'help' Greg pick as soon as possible!

Sheep thrills - smoko at the shearing shed

10.28.2012


It's shearing time in our area and the sheds that sit empty for so long have kicked into action. Alice, Tom and I have just returned from a visit to one of the area's biggest and loveliest sheep properties, Checkers, where I was to interview wool-classer Graham Collins for One Farm Day. And as our visit was to coincide with 'smoko' break, the kids and I thought we'd take out some afternoon tea. We made a dense fruit and nut loaf and a batch of lamingtons (recipes below).



Smoko was almost over by the time we arrived and the crew were downing the last of their tea before jumping up at exactly 3.30pm. Within minutes the sheep were in, the shears had started up and Graham was at his table, sorting and classing each fleece with Fred, the property's owner. It was pretty clear after about oh, 5 seconds, that we were in the way, so Tom, Alice and I retreated to the back of the shed and watched for a little while before heading outside to finish our afternoon tea under the peppercorn trees by the yards. 

Lamingtons


Recipe by Norma Cleal, Warialda Show, published in my baking bible, the Country Show Cookbook

In her recipe, Norma suggests freezing the cake before cutting into squares and dipping in chocolate icing. This is great advice but unfortunately I read the recipe only a couple of hours before we were due at the shearing shed so recklessly skipped this step. They still worked out fine and tasted delicious but now I understand how much easier the whole process would have been if the cake had been frozen.

For the cake
225 butter, softened
1 1/2 cups sugar
2 cups self-raising flour
2 tbsp cornflour
1 tsp baking powder
a pinch of salt
1/2 cup milk
4 eggs
juice of one lemon
1 tsp vanilla 

For the icing
90g butter
1 tbsp cocoa
250g icing sugar
1 tsp vanilla

To make up

A large bowl of plate of coconut (I used toasted, shredded coconut but I think Norma’s original recipe called for dessicated which would probably have looked much neater!)

Preheat the oven to 180C and grease a large lamington tin. Sift flours, baking powder and salt together. Put all ingredients in a large bowl and beat for 5-6 minutes. Pour into tin and bake for 50 minutes, or until golden and cooked through. Wrap in plastic and cool in the fridge for 2 days. To make the icing, place all ingredients in a large bowl, combine well then add a little hot water, stirring all the time until the mixture is runny. To finish the lamingtons, remove cake from freezer and cut into 5cm squares, dip each square in the hot icing bowl using a fork, roll in coconut and pat into shape.




Fruit and nut loaf


I wanted to take the shearers a dense, filling cake that would give them lots of energy for their long working day. Full of nuts, fruits and wholegrains, this delicious fruit and nut loaf seemed to be perfect. Sadly Alice and Tom weren't at all interested in this one; too many bits' apparently. But the rest of us loved it, particularly spread with a generous nob of jam butter...

1 mixed cup of dried fruit, I used dates and dried figs
1/2 cup walnuts, roughly chopped
1/4 cup rolled oats
1 cup boiling water
125g butter
1 tsp bicarb soda
2 cups wholemeal flour
3/4 cup caster sugar
1 tsp baking powder
1 egg

Preheat the oven to 180c and grease a loaf tin. Mix together the dried fruit, nuts, water, butter and bicarbonate soda. The boiling water should melt the butter. Let cool. Add the flour, sugar and baking powder and stir together with the egg. Pour into the tin and cook for 25 minutes or until a skewer comes out clean.

For the jam butter, mix together equal measures of jam and softened butter then store in the freezer before heading out.




The Friday List

10.25.2012

Hello. It's a busy Friday here getting ready for two lunches at the Farm Kitchen over the weekend but I just wanted to post a few links to pages and sites that caught my eye this week. Have a lovely weekend everyone, and if in Orange, swing by the beautiful old Blowes Conservatory in Cook Park. Alice, Tom and I had a picnic there yesterday and it was looking so beautiful. Plus, don't forget the fantastic Wine Week Night Market Tonight, lots more wine week events tomorrow and Sunday so check out the program here.
We still have some places left for our Martin Boetz Longrain lunch here at the Farm Kitchen on Sunday, November 11. Please email me if interested, or have a look on our events page for more information. And lastly, I mentioned last week that the fantastic Frankie magazine have a story on us in their latest issue. The lovely Frankie ladies just emailed me a pdf of the story, here it is below. To read the rest please grab a copy! It's a great issue this one.




Sunday lunch at the shed

10.21.2012


We have just wrapped up another Sunday up at the Farm Kitchen, and yet again had a great group come along to look around the farm and join us for a late lunch. It's all on again next weekend and we still have some spots left for the Sunday lunch (Saturday is booked out), so please email me if keen. In the meantime here are some recipes and photos from today. I would have included a photo of the main dish - venison topside wrapped in prosciutto with potato dauphinoise and quince jelly - but in the rush to plate up and pass it around just didn't quite get to the camera!

Orange and almond cake


I am a little addicted to almond cakes and this is my favourite so far. The recipe comes from Stephanie Alexander's Cook's Companion but she credits Claudia Roden for its inspiration. And like all simple recipes with limited ingredients, it makes a huge difference if you can source the very best of each. I used freshly ground new season almonds from Canobolas Pure Health and they were just beautiful. Today we had this with yogurt sorbet (recipe here but I omitted the mint) and a warm orange sauce.

6 eggs
250g ground almonds
3/4 cup sugar
1 tsp baking powder
2 large oranges

Place the oranges in a saucepan and cover with water, bring to the boil then reduce to a simmer and cook for about two hours, topping up the water if necessary. Preheat the oven and grease and line a 25cm cake tin (the mixture mustn’t be more than 4cm deep or it won’t cook properly). Roughly chop the oranges and remove the seeds then blitz them and remaining ingredients in a food processor until smooth. Pour into prepared cake tin and cook for one hour or until the cake is just firm to touch and beginning to come away at the sides.


These pea and broad bean tarts (above) are so easy to make it's hardly a recipe; just buy some pre-made savoury tart shells or make up a batch of your own. Then mix together 150g goat's cheese, 60g creme fraiche and the zest of one lemon. Blanch about half a cup of broad beans and then peel away the outer layer. Cook up the same amount of peas and then toss the beans and peas with a little olive oil and lemon juice. Spoon the goat's cheese mixture into the tart shells and top with the pea mixture.

Venison Carpaccio and asparagus ‘rolls’


This is a great way to serve carpaccio, the idea and base recipe comes thanks to Delicious magazine's latest issue.

500g venison tenderloin
2 bunches asparagus, woody ends trimmed

2 tbsp balsamic vinegar

1/3 cup extra virgin olive oil

1 garlic clove, crushed

1/4 cup pine nuts, toasted

1/4 cup parmesan, shaved


Slice the venison as thinly as you can then place between two sheets of plastic wrap and gently flatten until about 1mm thick. Lay each piece on a bench and lightly brush with the mustard. Place the asparagus spears in a shallow bowl and pour over boiling water, to cover. Stand for one minute to blanch then drain and refresh with cold water. Pat dry with kitchen towel. Meanwhile make the dressing by combining the balsamic, oil and garlic in a jar, season with salt and pepper and shake to combine. Lay an asparagus spear on top of each slice of beef then sprinkle with the pine nuts and grated parmesan. Roll and place in a platter, drizzle with dressing and serve.

Almond biscotti


Biscotti is dead easy to make, lasts for ages and is perfect dunked into a hot black coffee. You could swap the almonds with hazlenuts or pistachios and add vanilla, cinnamon or other spices. 

2 cups plain flour
1tsp baking powder
1 cup caster sugar
2 eggs
1 egg yolk
zest of one orange
1 cup almonds, toasted and roughly chopped

Pre-heat the oven to 180C. Sift the flour, baking powder and sugar together in a large bowl and add remaining ingredient. Bring together into a ball and tip this onto a lightly floured work bench. Divide the dough into two pieces and form into logs. Place these on a lined baking tray and bake for half an hour or until lightly golden. Remove from the oven and let cool, then slice each log across the diagonal into pieces about 1 1/2cm thick. Lay these on the baking tray and return to the oven for another ten minutes. Store in an airtight container.



The Friday list and a recipe for rose and fig muesli biccies

10.18.2012

After lots of lovely rain earlier this week, and a few days of bright warm sunshine you can almost see the grass growing today. Our paddocks are looking fantastic and the deer are in a happy place, especially the new Mum's, (we are on fawn-watch as the season's first babies have begun arriving). In other exciting news, one of my favourite magazines, Frankie released it's 50th issue on Wednesday. It features a series on farming folk and we are really chuffed to be included (pg 38). Thank you Frankie and thank you also for the most gorgeous magazine cover I think I've ever seen.

Our annual Orange Wine Week kicks off tonight with a public wine tasting and we are participating with lunches at the Farm Kitchen this weekend (sold out) and next (spots still available!) so please email me if you'd like to come along.

In the meantime, here are a few links that I enjoyed this week and a recipe for really beautiful rose and fig muesli biscuits that Alice, Tom and I enjoyed this afternoon.
  • This French tea party looks just about perfect to me
  • From this week's new favourite food blog, a gorgeous recipe for raspberry and walnut cake and another for lemon and honey cake. Can't wait to try both
  • Flavoured salts inspired by artist Al Munro over on the fantastic Sydney-based blog Feasting on Art
  • Linda Lundgren’s food styling rocks; she does a mean deconstructed salad and this pork platter is awesome, if not a bit confronting . Discovered via another new discovery, Dustjacket Attic 
  • Wowsers, My Little Fabric is one beautiful blog. Most of the recipes are in French but as of a few months ago an English version has begun appearing at the end of each post. This one, a little travel piece on northern Brittany gave me serious wanderlust
  • And still on travel...I’ve never been to NY and desperately hope to one day, but thanks to Sweet Fine Day, get little a little fix every now and then, I loved this post about the West Village ion a cool rainy day.




Fig and rose muesli biscuits


About 20 minutes away from us, just past Canowindra, is the organic farm Rosnay. We visited a few months ago and since that day I developed a bit of an addiction to their figs in syrup. They give these gluten-free biscuits a beautiful toffee flavour but you can always substitute the figs for half a cup of chopped dried fruit and 1/4 a cup of runny honey. And the rose petals are just a (beautiful) aromatic extra so don't worry if they aren't handy either.

I made these in my new-ish ‘whoopie-pie’ baking tray but you could use a muffin tin or just press the lot into a lamington tin and make this up as a slab that can be sliced into bars. Makes about 12 biscuits.

3 cups rolled oats*
1/4 cup sunflower seeds
1/4 cup almond slithers
1/4 cup LSA mix
1/3 cup light vegetable oil
250ml figs in syrup
1/4 cup brown sugar

1 tsp sea salt
1/4 cup dried rose petals

Preheat oven to 180C and either spray the biscuit tin with canola oil or line a lamington tin with baking paper. Combine the dry ingredients then roughly chop the figs and return them to the syrup. In a small bowl, mix together the vegetable oil, figs in syrup and brown sugar then mix this into the dry ingredients. Fold through the rose petals then press into the baking tray and bake for 15 minutes if cooking as individual biscuits or about 25 if baking this as a slab. Don’t try and take these out of the tin until completely cooled as they come out of the oven very soft and crumbly but harden after a little while.



Under and around Milkwood

10.13.2012


About forty minutes out of Mudgee is Milkwood, a tiny 17-acre pocket of land named for Dylan Thomas and fast becoming a world-leader in permaculture education. Milkwood, both a farm and teaching centre, is home to Kirsten Bradley (above), Nick Ritar and their son Ashar Fox.  Kirsten and Nick both have an artistic background but now focus on teaching. This place is all about healthy soils, healthy people, energy sources and attitudes. We visited last week and fell in love with the place; Alice interviewed everyone she could (above), Tom terrorised the scare crow and I wandered around in awe of what these dudes (and they are dudes) are doing.


Milkwood, a 'farmstead social enterprise' runs courses on everything from market gardening to creating edible forest gardens, natural beekeeping and even rocket stove technology (see picture of the rocket stove powered shower below). Volunteers and students come and go and the population can swing from five or six souls to up to 80 at a time. Resident market gardener and gun composter Michael Hewins (below) looks after the vegetable and fruit crops while the very clever Rose Newberry is charged with nourishing the Milkwood population. She sources pretty much everything - from vegetables to pork, lamb, honey and eggs - directly from Milkwood and preserves or ferments everything she can get her hands on. The afternoon we visited Rose was off foraging wild nettles for dinner (seriously) so we missed out on a meeting but did sample her baking via these rye, almond and chocolate biscuits (pictured above and recipe below). They were beautiful with a milky cup of tea. Rose's sourdough croissants also look pretty great.


When asked why she lives here and loves it so, Kirsten replies, "the clean air, clean food, getting up every morning with a  clear purpose, and knowing that the work we're engaged in isn't hurting anyone or sending our planet backwards, and is helping to regenerate our stewarded patch of earth." What a fantastic way to describe your work and home.


And why permaculture? "Permaculture and small-sacle farming is very attractive to artists," Kirsten says, "it's full of problem solving to achieve something that's (hopefully) more than the sum of the parts." I can't recommend a visit (by appointment) to Milkwood highly enough, and their upcoming class schedule looks just fantastic. Contact Kirsten for more information. And if you can't make it there in person, Kirsten's blog is the next best thing.

Rose’s chocolate, almond and rye cookies


250g butter
250g rye flour
100g plain flour
2tsp baking powder
250g raw sugar
2 eggs
1 cup chopped almonds
1 cup chocolate pieces

Preheat oven to 160C and line a couple of baking trays with baking paper.
Melt the butter and allow to cool slightly. Meanwhile combine the flours, sugar and baking powder, fold through the butter, eggs, almonds and chocolate until just combined. Bake for 15-20 minutes or until lightly browned.

The Friday List and a blood orange almond cake

10.10.2012



My writing elsewhere this week
Thai chicken and lettuce cups for Village Voices
Yesterday on JustB, A warm lamb salad with pea and feta hummus
Tomato, chilli and clam pasta for Village Voices
A new story about egg producer Todd Fergusson for One Farm Day

Blood orange and almond cake with sheep milk's yogurt and gratuitous edible flowers

This cake is a lovely, orange-y and gluton-free version of a lemon almond cake featured a couple of months ago and is made extra special thanks to a topping of tangy sheep's milk yogurt produced by Pecora Dairy.

200g softened butter
200g caster sugar
zest and juice of 2 blood oranges
zest of one lemon
200g almond meal
1 1/2 tsp baking powder
4 eggs
1 cup sheep's milk yogurt
1 blood orange, sliced into segments
edible flowers to serve

Preheat the oven to 180C and grease and line a loaf tin. Rub the caster sugar and zest of the oranges and lemon between your fingers until you have a fragrant, yellow mixture. Cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating well between each addition. In a separate bowl, mix the baking powder and almond meal together. Fold this into the creamed egg and sugar, add the juice of the two oranges and mix gently. Spoon batter into prepared cake tin and smooth the top. Bake for 35 minutes or until the cake is golden and a skewer comes out clean. Let cool and then top with the yogurt, scatter over the blood orange segments and the flowers if you have some.

Happy campers and a spring quiche

10.08.2012


Todd and Sara Fergusson's chickens live in caravans on one big paddock just out of Dunedoo in western NSW. They are protected by Maremma sheep dogs, graze native pastures all day, lay beautiful eggs and are part of a clever rotational farming system that you can read about over here on One Farm Day.


But in the meantime, having just returned from a visit to Todd's farm with two cartons of said eggs, we are making things like quiche and cakes this week. And it was the former for lunch today, which, despite my wonky pastry, turned out to be pretty darn eggselent.

Spring quiche


With key ingredients like lots of eggs, cream. bacon and butter, I'm not saying this is the healthiest thing you'll eat all year but it will be one of the best. The peas and mustard cress add both colour and lift in terms of flavour but you could leave them out or swap with some caramelised onion and/or thyme leaves. The below pastry recipe will make enough for two tarts so perhaps you might divide it into two discs, wrap both in plastic and stash one in the freezer. Let it defrost overnight in the fridge before using. Or you could roll it out and line the pastry tin and freeze that, then you can blind bake from frozen.

For the pastry

400g plain flour
1 tsp salt
200g butter, diced
1/3 cup iced water 1 tsp salt

Measure out the flour and salt into a large bowl. Add the diced butter and place in the freezer for half an hour. Then tip the lot into the bowl of a food processor, add the iced water and pulse until the mixture resembles fine breadcrumbs. Turn this out to a lightly floured bench and bring together with the heel of both hands until you have a smooth dough. Shape into a large, flat disc, wrap with plastic and place in the fridge for half an hour.

Preheat the oven to 180C. Remove pastry from the fridge, re-dust your work surface with flour and roll out the pastry until you have a nice thin round. Grab a loose-bottomed tart tin (mine is 24cm in diameter) and gently drape this over your rolling pin and then unroll into the tin. Press into the fluted corners and gently roll the pin over the top of the tin to trim the pastry edges nice and neatly. return  to the fridge for another half an hour.

To blind bake the pastry shell, line it with baking paper and then tip in lots of rice, dried pulses or any spare change you have lying around the house. You want the pastry weights to almost fill the tin so the sides are supported while cooking. Place in the oven for 10 minutes or until the base and sides are just beginning to turn golden. Remove the coins and baking paper and return to the oven for a further 5 minutes or until the base is just beginning to turn golden. Set aside while making the filling.

For the filling

5 rashers bacon (we use Trunkey Creek)
1 1/2 cups cream
3 eggs and 4 yolks
Salt and pepper to taste
1 cup fresh peas, blanched
1/2 cup red mustard cress (ours came from Darling Mills)

Cook the bacon in full rashers until golden on each side, remove from heat and cut into small pieces. Whisk together the cream and eggs and season to taste. Scatter the base of the pastry shell with the bacon, pour over the cream mixture and then dot this with the peas. Place in the oven for about 25 minutes or until the quiche is golden brown on top and feels just firm on top. Remove from heat, scatter with the cress and serve.

Todd's Farmer Brown's eggs can be found in Sydney via Accoutrement, Feather and Bone and The Village Grocer in Balgowlah. They can be found in select grocery stores across the Blue Mountains, at the Mudgee Farmers Markets, S&S Meats Mudgee the Mudgee Corner Store and their home town  butcher shop; S&S Meats Dunedoo. For any other information about sourcing Farmer Brown's eggs, drop Todd a line via the website.



Strawberry and chocolate mint granita

10.07.2012


I was recently asked to be the guest food editor for Witchery's very cool blog The Edit. Here's my first post for them; strawberry and chocolate mint granita with yogurt sorbet.

To market we went

10.06.2012


We are just back from a very wet morning at Pyrmont Markets where Tim and I were selling our venison. And while the weather wasn't great, lots of lovely regulars came to stock up and stay for a chat. I also had a great morning on the shopping front bringing home a box of beautiful micro-herbs and edible flowers from Darling Mills, fresh feta from Pecora Dairy, fresh broad beans and kipflers from the Southern Highlands.


All of the this went into a pretty little salad (above), dressed only with grassy green extra virgin Kimbri olive oil produced by Mum and Dad (you can order it via this address).


We also brought home a fennel and pork salami from Feather and Bone, and it was just delicious. Then it was a little bowl of Turkish delight mastic ice cream from market first-timers Booza, topped with a few segments of blood orange.

Usually we head straight home to Orange after the markets but this weekend we’ll stay with my parents in the city and take the kids for a bus trip or two around town. Public transport is a bit of a thrill for Alice and Tom, it doesn’t take much to impress country kids!

The Friday List and road trip biscuits

10.04.2012


Alice, Tom and I covered lots of ground this week. We drove to Mudgee via Sofala and then headed west to Dunedoo for a One Farm Day interview and home via Wellington. I'd love to say that we ate healthy salad sandwiches at every stop but of course ice cream was involved, plus a big jar of peanut and white chocolate biscuits (recipe below) that were intended as a gift to our hosts on Wednesday night but somehow became tools of bribery as things started to go pear-shaped in the last 50kms or so. Sorry Holly - I'll bring some next time, I promise.

Sofala, one of Australia's oldest gold mining towns is well worth a visit if ever you are in the area (it's about 40 minutes from Bathurst towards Hill End). A wide and clear river runs through the centre of town, it's perfect for paddling (or gold-panning) and the historic main street is beautifully kept.

We are heading to Sydney this morning for Pyrmont market tomorrow, so if in Sydney please come down, say hello and stock up on our beautiful venison!

The Friday List

Peanut and white chocolate biscuits

The salty peanut butter and smooth white chocolate are a great mix in these short little biscuits, swap for dark chocolate if that's your thing.

125g butter, softened
1/2 cup peanut butter (preferably good stuff from the health food shop)
1 cup brown sugar
1 tsp vanilla paste
1 egg
1 1/2 cups wholemeal self-raising flour
1/2 cup white chocolate chips

Preheat the oven to 180C and line a baking tray with paper. Cream the butter, peanut butter, sugar and vanilla until pale and fluffy. Add the egg and beat until well combined. Fold through the flour and chocolate chips. Roll mixture into small balls (about a teaspoon-full each) and place about 3cm apart on the baking tray, flatten gently with the back of a fork. Cook for about 10 minutes or until golden brown. Let cool on a wire rack before storing in a jar or airtight container.

This recipe was inspired by one given on page 777 of a favourite book, Kitchen by Allan Campion and Michelle Curtis.

Farm Kitchen lunch with Martin Boetz and more events

10.01.2012


We are thrilled to announce that Martin Boetz, head chef at Sydney and Melbourne's Longrain restaurants, will be coming to cook lunch at our Farm Kitchen on Sunday November 11, (please see below for actual event details). Martin has been visiting us at the farm for many years now and has become a great friend and supporter of what we do. Every time he visits Tim puts him to work, either feeding deer (above) or cooking for us (also above). Thank you to another good friend, photographer Jeremy Simons who took these pictures on a recent weekend with us.

On another note, please get in touch if you are looking to host your Christmas 'do' somewhere a little different this year. We can do sit-down dinners and lunches even barbecues in the paddock and also set up for meeting/workshops then casual drinks. Please send me an email and we can arrange something really unique and special for your colleagues and/or friends.

Sun, October 21 | Mandagery Creek Venison Farm Lunch | $75pp | BYO

Take a look around the farm, learn how to cook venison and enjoy a three course lunch with us in the Farm Kitchen.

Sat, October 27 | Farm Lunch | $45pp | BYO

A relaxed lunch at our big communal table. Kick off with a glass local sparkling wine then sit down to a two-course lunch of local produce.

Sun, October 28 | Mandagery Creek Venison Farm Lunch | $75pp | BYO

Take a look around the farm, learn how to cook venison and enjoy a three course lunch with us in the Farm Kitchen. 

Sun, November 11 | Lunch with Martin Boetz of Longrain Restaurant | $110pp
Join us for lunch at the Farm Kitchen with chef Martin Boetz of Sydney and Melbourne's Longrain restaurants. Martin will be cooking a three-course lunch, ably assisted by Tim and I and we will match the menu with beautiful local wines. Seats are limited so please book soon and join us for what is sure to be a delicious and fun day on the farm. $110pp (cost includes 3-courses and local wine). 

Sat, November 24 | Farm Bar | $40pp | BYO

Come and join us for a relaxed summer dinner at the farm. We will be having venison steak sandwiches (posh ones) with a couple of salads then homemade honey ice cream with warm chocolate and hazelnut sauce. Two sittings of 5 and 7pm so why not bring the kids for an early dinner or come later for a more relaxed meal. $40 for adults, $20 for kids. BYO 

Sun, December 9 | Farm Bar | $40pp | BYO

Come and join us for a relaxed summer dinner at the farm. We will be having venison steak sandwiches (posh ones) with a couple of salads then homemade honey ice cream with warm chocolate and hazelnut sauce. Two sittings of 5 and 7pm so why not bring the kids for an early dinner or come later for a more relaxed meal. $40 for adults, $20 for kids. BYO


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