RECIPE BY: John Reid Owner, RedBeard Historic Bakery, Trentham Cook Time 7 hours Servings 3 loaves Ingredients 850ml water 950g organic plain flour 200g stone ground organic wholewheat or wholerye flour 1 cup or 150g of starter 25g Pink Lake or iodised salt Method Roughly mix flour, water and starter by hand in a plastic tub, holding back…
RECIPE BY: David Willcocks Chef & Owner, The Surly Goat, Hepburn Springs David Willcocks and the team at The Surly Goat take seasonality and provenance very seriously. Their menu changes weekly, evolving with the produce that is in its peak. And that’s what it is all about, simple food that heroes our tasty fresh ingredients. This…
PROVIDED BY: PIPER STREET FOOD CO., KYNETON Ingredients: Fruit Soak 125g Currants 125g Raisins 1 Orange – zest & Juice Spice Mix 10g Cinnamon 7g Nutmeg or Mace 7g Ginger 2g White Pepper Dough 500g Plain Flour 275-300g Water 100g Butter – diced 1 Egg – lightly beaten 15g Brown Sugar 10g Salt 5g Dried…
PROVIDED BY: FARMERS ARMS HOTEL, DAYLESFORD Ingredients: 2 tbsp vegetable oil 1 large onion, diced 500g butternut pumpkin peeled and diced 4 large cloves garlic, thinly sliced 1 tsp ground cinnamon 1 tsp ground turmeric 2 tsp cumin seeds 1 tsp dried chilli flakes 650g crushed tomato 1 tsp caster sugar 1 can 5 Bean…
PROVIDED BY: MICHAEL HARRIS, MOUNTAIN DISTILLING Purchase Mountain Gin online: mountaindistilling.com/shop Ideas for staying in: Use fruits, citrus and herbs from your garden, experiment! Make up simple syrups from spices in your cupboard using 50/50 sugar & water and boil until disolved. Add 10-20mL to your G&T creations Enjoy!
RECIPE BY: Leonardo Catarcia, Head Chef of the Argus Dining Room, Peppers Mineral Springs Hotel Savour Leo’s dishes at Peppers Mineral Springs Hotel, The Argus Dining Room restaurant, open to public for breakfast lunch and dinner, seven days. Prep: 15 minutes / Bake: 2 hours 15 minutes / Serves: 6 Ingredients Gnocchi 1kg raw spuds…
RECIPE BY: Jennifer Beachey co-owner of Parkland, Kyneton The Parkland, Mark Renaud, works with the seasons to get the best flavours and freshest ingredients. Our style is modern Australian, which lends itself to endless influences that our colourful communities from the Macedon Ranges gift us. Kyneton is passionate and full of forward-thinking food and wine producers.…
RECIPE BY: Christian Reuther Sous Chef, Passing Clouds Winery, Musk Serves: 8 to 10 Salmoriglio is a southern Italian oregano lemon sauce, that varies from region to region, but has a sharpness of flavour, suited to the rich taste of the Ryland breed of lamb reared at The Farmer’s Larder farm in Franklinford, just north of…
RECIPE BY: David Willcocks Chef & Owner, The Surly Goat, Hepburn Springs Some dishes are greater than the sum of their ingredients. This little beauty, is greater than the sum of its two key ingredients…that’s right, count them again, two ingredients. When the recipe is this simple, it really is all about the produce. Forget about…
Serves 10 as a small starter HERB AGNOLOTTI Enough for 30 agnolotti 250g “00” flour 4 pastured egg yolks ¼ tsp olive oil Make a well in the flour, add the wet ingredients and work to combine and knead until elastic. Rest for 20 minutes at room temperature. Using 2 similar sized small pieces of…
An absolute must in my pantry. This pickle is fantastic with cheddar and thick slices of bread, but even better with grilled haloumi cheese and soft Turkish rolls. Ingredients 2 kg green tomatoes 6 large onions 300gm coarse sea salt 1.2 litres white vinegar, plus extra to blend 1 kg raw sugar 1 teaspoon cayenne…
This special breed of chicken ranges in size from 2kg to 4.5kg. Adjust the cooking time according to the size of your bird. SERVES 8 | PREP TIME 20 mins | COOK TIME Approx 3 hrs INGREDIENTS 4kg Milking Yard Farm Chicken 2 tbs chopped thyme leaves, plus 3 extra sprigs 100g unsalted butter, softened,…
Asparagus, broad beans and globe artichokes form a trinity of special vegetables that come together in spring. Pre-cooked and refreshed they simply need a bit of love in butter to make a delicious warm spring salad. If you like, add the crunch of a tempura-battered baby zucchini and its blossom. The tarragon aioli glistens as…
Makes: 10 – 12 Ingredients: Plain flour – 200g Baking powder – 1 teaspoon Bicarbonate of soda – 1 teaspoon Buttermilk – 450ml Butter – 1 tablespoon, melted Eggs, free-range – 2 large Milk – 100ml Blueberries – 100g Vegetable oil – up to 150ml Preparation: Using a sifter or fine sieve, sift flour with…
Muffins are quick to make and the batter should be mixed as lightly and as little as possible. Buttermilk or yoghurt helps to keep the mixture light. Savoury muffins are a good way to use up those few carrots, zucchini or leaves of spinach you might have left in the bottom of your fridge. Diced…
Russians have always been mad about mushrooming, and their literature is full of stories of mushrooming parties. Mushroom season was eagerly anticipated every year, my parents and their friends returning from mushroom-gathering expeditions with boot loads of boxes laden with slippery jacks and pine mushrooms. The tiny ones were most in demand, the chore of…
We’re not all as fortunate as Annie to have a selection of heirloom tomatoes in our garden. While you are here why not seek out Mt Franklin Organics instead? Well known for his heirloom tomatoes and pumpkins, Florian Hofinger of Mt Franklin Organics also supplies a good variety of other seasonal vegetables, herbs and berries.…
“We respect what our farming hero Salatin calls ‘the pigness of the pig’, and our animals are free to roam, root, and wallow as they would in the wild. We think it’s unconscionable to choose meat from an animal that has lived its life in pain and misery so it could end up on our…