Unfortunately it's never the best time of year or at least it's quite unpredictable for us to host guests at the farm for events or for our farm harvest-wise in general, as our produce season draws to an end with the cold months setting in. However, as those of you who have been loyally shopping at our farmers' market stalls know, what fare we have had on offer lately has been of the highest quality and rather delish.
So too do think a number of our regions' chefs, so a few of our top eateries showcased some of our autumnal goodies within their Harvest Week Festival special menus, events &/or Harvest Week tasting plates.
Woodend's bright and cosy The Village Larder held their "Retro Comfort Food" night on Wednesday 18 May. Never one to disappoint with her beautifully crafted and truly delectable, often French-inspired food creations, Marika Oost presented the following menu, incorporating our heritage beetroots and carrots in a couple of dishes:
Retro Comfort Food
Treat yourself to a three course
meal prepared by Head Chef Marika
Oost and her team. They will take
their signature “retro-comfort food”
theme to new heights with local
produce and wine taking
centre stage
Retro Comfort Food
Treat yourself to a three course
meal prepared by Head Chef Marika
Oost and her team. They will take
their signature “retro-comfort food”
theme to new heights with local
produce and wine taking
centre stage
Retro Comfort Food
Treat yourself to a three course
meal prepared by Head Chef Marika
Oost and her team. They will take
their signature “retro-comfort food”
theme to new heights with local
produce and wine taking
centre stage
- Angelica Organic Farm heritage 'red dragon' and Dutch Carrots were used as the vegetarian option for the entree: "Smoked Skipdon Eel (or AOF Heritage carrots) with pickled local pine mushrooms, with Rowanston riesling jelly and roasted garlic panacotta."
- Our baby beets roasted up beautifully apparently, alongside a the main dish: "Swiss Brown and Istra pancetta stuffed quail with Angelica Farm organic beetroot, local chestnut crumble and baby radish sprouts"
We have eaten &/or had coffee at The Village Larder a few times since it opened last year and can with all sincerity highly recommend it to all who visit or pass through Woodend (1 hour from Melb. & 30 mins from Daylesford). Marika calls her food 'retro comfort' in style, as she likes to reintroduce us to delights and perhaps under-rated favourites or classics from eras gone by. I urge you not to attempt to leave The Village Larder without succumbing to one of their magnificent pastries or cakes - its really worth the treat. Marika has a wealth of experience culminating in holding the Head Chef position at Karen Martini’s Melbourne Wine Room, St Kilda prior to opening The Village Larder and her approach to food is genuinely passionate and frankly happy!
The Gourmet Larder in Vincent Street, a Daylesford big favourite cafe, headed up by our mate chef Tim Austin, matched local ingredients, including our bits'n'bobs, with local wines for a dinner Saturday May 21.
Their long-standing head chef Euan, one of our loyal produce customers, put on a "Locals Feast From The Wood Fire Oven" on Thursday 19 May and had a fab regional tasting plate running over the weekend, again featuring our root vegies.
Until next time, have a wonderful and relaxing weekend or a fruitful time at work!
The Gourmet Larder in Vincent Street, a Daylesford big favourite cafe, headed up by our mate chef Tim Austin, matched local ingredients, including our bits'n'bobs, with local wines for a dinner Saturday May 21.
- Smoked trout crochettas on organic roma sugo (Angelica Organic Farm San Marzano toms.) and bitter leaves
- Daylesford Pot au Feu; Lots of local meats and vegies (AOF carrots) with housemade condiments (pickled AOF beets)
- Gourmet Larder Harvest Week tasting plate included roasted baby Angelica O.F. beetroots.
Tim Austin also is a very creative chef and has a diverse background in some acclaimed eating venues in Melbourne and other locales prior to arriving here from which us locals and visitors alike are benefiting greatly. I would call his food style a mix of modern and classical inspired by French, Spanish and Italian cuisines. Their deli stocks some truly fabo cheeses I must say!
A Daylesford favourite foodie institution, the Frangos & Frangos cafe, Koukla also featured our produce.Their long-standing head chef Euan, one of our loyal produce customers, put on a "Locals Feast From The Wood Fire Oven" on Thursday 19 May and had a fab regional tasting plate running over the weekend, again featuring our root vegies.
Until next time, have a wonderful and relaxing weekend or a fruitful time at work!
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