Spade to Blade CATERING
0448 483 616 *
Moora Partnership Farms 5428 3671
Special Touch Wedding & Event Services
0423 630 674 *
Mount Gisborne Wines
5463 2340 *
Mt Charlie WINERY
Stoney Creek Oil Products
Mt Franklin Estate
5476 4475 *
Sutton Grange / Holy Goat Cheese
5474 8289 *
Mt Franklin Organics
0412 517 013 *
Sweet Decadence AT LOCANTRO
Mt Macedon Trading Post General Store
The Cosmopolitan Hotel
0408 175 992
The Nutty Orchard
The Old Hepburn Hotel
Noah ‘s Inn Tylden
5348 6501 *
The Old Macaroni Factory
passing Clouds WINES
5438 8387 *
Trentham Farmers Market 5425 1185
Peppers SpringS Retreat & SPA
Tuki Trout Farm
0412 495 871 *
Picnics of Daylesford
Radio Springs Hotel
5427 2721 5348 5787
Red Beard Bakery
Wallaby Creek Oil Products
Rowanston on the Track 5425 5492
Royal George Hotel
Zig Zag Wines
sailors falls WINES
Sitka Food Store
Welcome to the food and wine of our region .
We look forward to meeting you .
Meet the locals
The Daylesford and Macedon Ranges region is known for its excellent and diverse food and wine product.
As you travel across the region keep a look out for this farm gate sign. These are members of Daylesford Macedon Produce – passionate locals who care about issues of sustainability and are committed to growing, producing and serving excellent local wine and produce.
the growers, vignerons provedores, restaurateurs and chefs of
Daylesford and the Macedon Ranges
Gisborne South FW
Toolern Vale Myrniong
Werribee Gorge State Park
DAYLESFORD AND THE MACEDON RANGES
Daylesford – Clunes
Daylesford – Kyneton
Daylesford – Malmsbury
Kyneton – Lancefield
Woodend – Kyneton
Melbourne – Bacchus March
Bacchus March – Daylesford
M80 Sunshine M1
Easy half day tour of villages Route to Region
Trentham – Daylesford
Indicates Mineral Spring
Woodend – trentham
To Meredith, Geelong
Melbourne – Woodend
Bungaree Wallace Gordon Dunnstown
Lerderderg State Park
Mount Macedon New Gisborne
Macedon Regional Park
MID LA N
Hepburn Springs Daylesford
COBAW STATE FOREST
To Seymour, Sydney
To Sutton Grange, Castlemaine, Newstead
Taradale RO AD
Vaughan - Glenluce Mineral Springs Reserve
PORT PHILLIP BAY
Welcome to Daylesford and the Macedon Ranges. If you are interested in wonderful produce and great food and wine, then this is the place for you. Meet The Locals You’ll run into many like minded folk. It may be a dedicated orchardist, a beekeeper, a winemaker or a chef. In our villages it may be the person on the other side of the counter or the bloke pulling the beer who’ll tell you where you should have dinner, who’s producing a good drop and who bakes the best bread. Keep your ear to the ground and you’re bound to make some wonderful discoveries. Our region’s pristine, beautiful environment, rich fertile volcanic plains, distinct seasons and abundance of crystal clear mineral springs flowing freely from the ground provide the perfect backdrop for your truly excellent food and wine adventure. So get out there! We look forward to meeting you at our cellar doors and farmgates, or having you enjoy the fruits of our labours in our local stores, cafes, pubs and restaurants.
Daylesford Macedon Produce Daylesford Macedon Produce is a collaboration between the vignerons, cooks, restaurateurs, publicans, provedores, suppliers and growers of Daylesford and the Macedon Ranges region. We share a great love for this beautiful area, a commitment to quality and best practice in our endeavours and the promotion of local food and wine. We are proud of what we do and of those amongst us who have been recognised with awards and accolades. Find out more about us on our website www.dmproduce.com.au We look forward to welcoming you to our very special part of the world and sharing our ‘insider knowledge’ with you. 1
The Seasons – What’s Growing, Cooking and Drinking Well SPRING – Asparagus, broad beans, baby peas and a multitude of other early vegetables. Spring lamb appears on many local menus – it’s perfect with a glass (or two) of Llew Knight’s Granite Hills Shiraz.
Small scale farmers concerned with sustainable practices and care for our environment grow a plethora of herbs, fruit and vegetables for local tables and for folk like you, lucky to spot their A- frames on the road as you pass Buy, Preserve, Cook Fill your boot with the best fresh seasonal produce. Try the picturesque country roads between Daylesford and Woodend, Glenlyon and Malmsbury or Ballan and Daylesford in peak growing seasons. Talented cooks turn the seasonal bounty on their doorstep into a breathtaking and diverse array of delicious food for your pleasure. Many offer seasonal tasting plates. 2
Bottling and preserving the season’s bounty is a local preoccupation. Maloa House in Woodend, Country Cuisine in Daylesford and local markets are well worth a visit for beautiful preserves. Also Ladle in Kyneton are good provedores. If it’s a class in cooking the local produce you’re after, take a look at our website www.dmproduce.com.au for what’s coming up. Tonia Todman in Lauriston and Alla Wolf Tasker at Lake House in Daylesford have regular offerings.
SUMMER – An abundance of virtually everything. Morello cherries and berries are particularly anticipated. Heirloom tomatoes with fresh basil on local pasta washed down with a Gisborne Peak Rosé enjoyed on a sunny balcony – hard to beat. AUTUMN – Quinces, figs, pumpkins, early chestnuts, wild forest mushrooms. Fertile local volcanic plains ensure a continuing harvest of many varieties of potato. Crisply roasted with a nice piece of duck by some talented local hands and paired with a sublime Curly Flat Pinot. Ah...this is the life!
Phillipa Wooller Phillipa Wooller’s story of bottling and preserving the season’s bounty with love and a concern for quality now stretches over two decades. Her familiar label “Country Cuisine” can be seen on the best shelves throughout Australia and indeed now in many parts of the world. An extension to Phillipa’s facility now means that local farmers are able to bottle excess produce under their own label producing jams, pickles and chutneys to supplement their fresh produce. This ‘value adding’ provides benefits for all and especially for you, the visitor.
WINTER – Delicious root vegetables in abundance. Cauliflower, brussels sprouts and bitter leaves for interesting salads. A good time for some robust tucker. Rare breed pork slow braised with cabbage paired with a glass of Birthday Villa Gewürztraminer perhaps?
Local Farmers Markets always provide a seasonal snapshot of what’s best.
For a more extensive suggestion list of seasonal tastes and tipples – check out dmproduce.com.au
Lancefield and District Farmers Market 4th Saturday of the month (3rd in Dec)
Daylesford Farmers Market 1st Saturday of the month
Talbot Farmers Market 3rd Sunday of the month Trentham Farmers Market 3rd Saturday of the month 3
Taste pristine produce at restaurant tables across our region or tour and shop at local farms concerned with sustainability and excellence. Pristine Organic growers – the Chambers at Fernleigh Farm near Bullarto like the Mays at Captain’s Creek Organics at Blampied offer a locally delivered weekly “vegetable box” of just picked goodness. Captain’s Creek also offer wonderful organic wines. Kate and Brendan Eisner grow delicious multivarietal apples and award winning heirloom vegetables and eggs at Daylesford Organics at Muskvale. You can visit all these folk at their farmgates and cellar doors. The Dobson family grow herbs on their organic farm in Korweinguboora for local chefs and tea purveyors. Their Organic Sunrise biscuit, muffin and falafel mixes can be found at local markets. The folk at Angelica Organic Farm in Glenlyon grow exceptional garlic and much more. Florian Hofinger at Mt Franklin Organics also supplies local restaurants. Look out for his heirloom tomato seedlings in spring. Trewellha farm (organic berries) in Musk and Duck Puddle farm in Kyneton are other excellent growers. One thousand apple trees provide for the traditional style ciders grown, produced and bottled at David Stagg’s Daylesford Cidery Company. 4
David Holmgren Permaculture teacher and author, David Holmgren, together with his family, runs a near self-sufficient urban farm in Hepburn. David co-developed the concept of permaculture and coauthored the internationally acclaimed book ‘Permaculture One’ in 1978. His farm ‘Melliodora’ is one of the best documented and well known permaculture demonstration sites in Australia. The notion of a selfsustaining human eco system, first described by Holmgren three decades ago, is more relevant in today’s energy crisis ridden world than ever before. Many local farms are in the process of organic accreditation. Others continue to grow things the only way they have known for generations – cleanly and with respect for the soil and the environment. 5
Rare breeds, essential for quality, flavour and diversity will only be sustained if we care enough about them to eat them. Ask the farmers. If you enjoy prime meats, you’ll be spoilt for choice in our region. Only the Best Near Bullarto, Fiona Chambers runs Shropshire lambs as well as Wessex Saddleback pigs. Purchase beautiful smallgoods and pork cuts from this breed at her Fernleigh Farm shop. In nearby Musk, Michael O’Neill lovingly farms rare breed British Whites. Vicki and Nick Sher’s much cosseted Wagyu herd graze the rolling plains of Ballan and supply 9+ score marbled top cuts to the region’s and Australia’s best restaurants. Rob Jones’ Tukidale lambs feed on wild grasses amongst the hillocks and old dry stone walls of Stoney Rises near Smeaton. Nearby, biodynamic lamb and pork is supplied by Powlett Hill. Best practice animal husbandry provides for happy healthy herds of animals far removed from the iniquitous practices of industrial farming.
Venison and venison products from Chris Peel and Diane Snell’s farm at Waubra is available through their Spa Venison shop in Daylesford. Goat, rabbit and locally bagged hare sourced by our resourceful cooks, are also often featured on menus throughout our region. With these gamey meats a robust Mt Franklin Estate Nebbiolo goes down a real treat.
Check small local butchers – they’ll often have supplies of excellent product from nearby.
Being landlocked doesn’t mean there’s any shortage of fish... From Inland Waterways Sheep farmer turned aquaculturist, Tony Butler, from Loddon Valley Cod, delivers flapping fresh Murray Cod from his farm at Newstead. News of this quality product has spread far and wide. Ben Osborne of Oss Eels and his dad, Ken, fish and smoke local eels. They are a favourite regional delicacy. Rob and Jan Jones at Tuki Springs in Smeaton, suppliers of smoked and fresh trout, offer ponds for trout fishing – ranging from the absurdly easy for absolute novices, to challenging ones for more experienced anglers. Sons Alistair and David are dab hands at gutting and scaling your catch. Take it home or have it cooked and served with accompaniments in the old shearing shed. If you are out and about picnicking in the region, throw a line into one of the local creeks or lakes (or better still try a net with strings of meat attached inside). You just might land a yabbie or two. If you do, these fresh water crustaceans make a wonderful shared lunch. Cook simply and dig in.
How to cook a yabbie • Keep yabbies anaesthetised by layering them with ice • Bring a large pot of salted water to a rolling boil • Have ready a large bowl of ice and water Throw yabbies into the pot, about ten at a time for three minutes if wishing to reheat or use any further cooking process. Otherwise cook for four minutes. Remove from boiling water with a skimmer ladle and place straight into a bowl of iced water to stop the cooking process. Drain and shell. Eat straight away or toss through a risotto or a salad of finely shaved fennel with fruity olive oil, ground pepper and lemon wedges. If wanting to serve in shell, slit along the back of the tail carapace with sharp scissors and remove the intestinal tract with a small knife. Peel back the shell a little, crack the claws. Serve with plenty of melted butter, salt, freshly ground pepper and crusty bread.
Savour together with an Eastern Peake Chardonnay or a Long View Creek Riesling. 8
Our region’s original Swiss Italian settlers left a legacy of vineyards, olive plantations, beautiful stone buildings and some robust cooking traditions. A Tradition for Salting, Curing and Smoking Visit Lavandula Swiss Italian Farm at Shepherds Flat or Australia’s first macaroni factory in Hepburn Springs and immerse yourself in our local heritage. Recipes for bull boar sausages, handed down from generation to generation, are now under consideration for inclusion in The Ark – an international repository of heritage recipes developed by the international Slow Food movement. You’ll find bullboars served at many restaurants, cafes and pubs throughout the region. Want to barbecue some yourself? Taste test a selection from local butchers. Danny and the lads at Albert Street Butchers will provide a spit roast or suckling pig for your picnic as will Brent from Spa Meats. Livio and Lidia Jurcan and their sons Sebastian and Bernard have brought a little of their own heritage to our region with their traditional European hams, prosciutto, salamis, sausages and much more. You’ll find them down the lane from the Istra Smallgoods sign just near the tiny town of Musk.
Look out also for smoked Tuki lamb sausages and Fernleigh Farms rare breed salamis and sausages – they’re a treat! What to drink with these cured meats and spicy sausages? Try a terrific ale or two from Holgate Brewhouse in Woodend, a glass of Paramoor ‘Bennett’ Shiraz or a Shiraz from Wildwood Vineyard.
Cooking bullboars Poach sausages in gently simmering water for 10 minutes or until they are completely set. They will still be raw in the middle. Peel off sausage skins. Gently pan fry, barbecue or even oven roast until hot and cooked right through (about ten minutes on a gentle heat). Try them with a flavoursome local relish or chutney from the markets.
Iconic, award winning artisan cheeses from our region reflect the passion and dedication of their makers. A Local Bounty of Sheep and Goat’s Milk Meredith Sheep’s Milk Blue, Meredith Goat’s Fetta in extra virgin olive oil and Meredith Sheep’s Milk Yoghurt – icons in Australia’s food scene and winners of countless awards, have long been part of the food story of our region. It’s hard to beat the delicious yoghurt with some poached local quinces for an autumn breakfast and you’ll find the cheeses in use everywhere. Cheesemaker Julie Cameron is a founding member of our Daylesford Macedon Produce Group. Husband, veterinarian Sandy Cameron, ensures the goat herd and ewes lead a sheltered wonderful life amongst the rolling pastures of their farm. Similarly indulged is Carla Meurs and Ann Marie Monda’s organic goat herd. Holy Goat have taken Australia by storm with their award winning goat cheeses. La Luna and Black Silk now have a cult following. But just their exquisite fromage frais spread on some local sourdough bread drizzled with a bit of Kyneton olive oil and a dash of freshly ground pepper is a real treat. Kick back with that and a glass of local bubbles – the splendid Rowanston on the Track Sparkling Shiraz perhaps?
Goats cheese custard (4-6) 4 shallots and 2 cloves garlic peeled, finely chopped and sweated until soft in 30gms butter. Pour on 125mls cream combined with 125mls milk. Add 1 bay leaf and 1 sprig thyme and bring to a simmer. Remove from heat and allow flavours to infuse for about 10 minutes. Whilst still warm, strain the mixture over 100 gms fresh goat’s cheese (Meredith or Holy Goat). Stir to combine until smooth. Stir in 3 medium sized well whisked organic eggs. Season with salt and freshly ground white pepper. Pour into greased dariole moulds. Place into a small baking pan. Add sufficient hot water to come halfway up the sides of the moulds. Cover pan tightly with foil and bake at 170ºC for about 30 minutes. Remove when custards are set but still have a bit of wobble in the centre. Allow to cool. Serve at room temperature with a salad of Fernleigh Farms roasted beetroots and toasted walnuts.
Nowadays it’s liquid gold you’ll find folks hankering after in our region. Savoury or sweet it is palate pleasing and worth its weight in... Liquid Gold Members of the Trovatello family are second generation olive growers and produce olive oil under the Kyneton Olive Oil label. Their “Family Selection” blended EVO is a gold winner in National awards. Its distinctive well balanced quality and dry grass and apple aromas makes it a favourite amongst the best cooks of the region as well as discerning olive oil lovers around Australia. Open days at the Trovatello’s home offer an illuminating insight into olive oil production. You’ll see many other olive groves on your travels through our region – some like Elli and Alan Barnes’ Wallaby Creek Olive Grove on the Trentham Daylesford Road offer on site tastings of olive products. Down the road in Talbot, Stoney Creek Farm with its small batch crushing program, produces fresh premium cold pressed oils including health giving organic flaxseed oil and meal as well as ‘magic’ Jojoba oil.
The O’Toole’s is a family honey business involving some three decades of beekeeping. Their range of delicious amber coloured pure honey includes aromatic orange blossom, yellow box, manna gum, clover, peppermint messmate and much more. Drop into their place on Jubilee Lake Rd in Daylesford with your empty containers to fill or look out for their stall at the Daylesford Sunday market at the old railway station. Retired chemist John Cable’s small batch honey varieties, produced from just 100 hives in the lovely hills of Glenlyon, are eagerly sought after by connoisseurs. Ask for the splendid golden stuff by its name, JC Bee Honey. It’s available at Cliffy’s in Daylesford – that little gem of a place that is filled to the rafters with local produce. Be sure to stop in.
Look out for these brands at local markets and fairs.
Artisan loaves, sweet sticky buns, delicious cakes and biscuits and very special chocolates. Not to worry, there’s plenty of enjoyable walking to do, so let’s have another one... Bakers and Sweet Treats John and Al Reid of Red Beard Bakery turn out magnificent sourdough breads from their wood fired ovens in Trentham. Call in for a loaf and stay for a coffee. The pretty village is worthy of a journey in itself. Michel Musset bakes beautiful handmade biscuits. Stocked by several Hilton Hotels, closer to home they’re available at local B&Bs, cafes, delis and wineries in the region. Many also stock Janey Bee’s range of delectable cookies and fudge brownies. You’ll not fail to recognise the author of these special treats at harvest picnics, festivals and fairs. She’s the one wearing bee antennae on her head.
The home made icecream at Ganim’s Market fresh in Kyneton is always very hard to resist and dropping into Monsieur Pierre on Mollison St in Kyneton will have you salivating over gorgeous frangipane tarts, berry meringues, delicious pear and almond crumbles and much, much more. But if it’s a chocolate fix you are after – Sweet Decadence at Locantro in Daylesford have the goods with their selection of hand made sweets. Otherwise take a drive to the Chocolate Mill on the Midland Hwy at Mt Franklin to watch chocolate making at its best. The finest Belgian couverture chocolate is transformed into a range of must have treats by master chocolatiers Jennifer Gregory and Chris Weippert.
There are plenty more locals with stories to tell...
Black Gold and...
...other precious stuff
Georgie Patterson breeds truffle dogs to help the many folk who have plantings of spore inoculated hazelnut and oak trees know when they’ve struck gold – of the black and very pungent variety. Aussie Truffle Dogs is a business first for Australia. Georgie’s specially trained field spaniels will come and check out your plantings and hopefully find a truffle or two. Georgie will also sell you a trained pup and some of her dogs are now working in the truffle industry in Tasmania. Truffles or not – you’ll be sure to fall in love with these beautiful animals. If you’re driving near Trentham and see Georgie working her dogs be sure to stop and say hello.
Our region boasts the largest number of naturally occurring mineral springs in Australia. The water bubbles freely from the ground and you can enjoy it on your walks through the local reserves and even along bush tracks. Local favourites include Soda Spring at Jubilee Lake, Sutton Spring at Central Springs reserve, Locarno at Hepurn Springs Mineral Springs Reserve and Wombat Flat at Lake Daylesford. You can also enjoy the waters bottled for you and served at local tables. The Lake House Salus brand of mineral water is sourced from a spring at Eganstown whilst Spa Country still and sparkling mineral water served at Peppers in Hepburn Springs is sourced and bottled in the region.
Mitch Watson and Brylie Rankine are an enterprising local couple who have resurrected the Daylesford & Hepburn Mineral Springs Co which first bottled local water in 1910. Their water is sourced from an aquifer on the edge of Hepburn regional park. You’ll see bottled local water offered throughout the region and farther afield. We’re blessed indeed with this very special local resource.
Put all this local bounty in the hands of the talented chefs of the region and breakfast, lunch or dinner will leave you with many long lasting memories. Dedicated Cooks and Restaurateurs When it comes to eating out, visitors are blessed with an abundance of choice. Ours is one of Victoria’s premier regions for highly-rated restaurants, congenial gastropubs, rustic trattoria, vineyard eateries and funky cafes. A quality that most of these share, apart from countryfriendly hospitality, is a dedication to the bountiful seasonal produce and fine cool-climate wines of the area. Don’t be surprised if your restaurant’s menu lists or names the local suppliers. It’s a guarantee of quality and freshness. Daylesford, Hepburn Springs and district, Kyneton and Woodend have become magnets for foodies from afar. Even smaller townships like Macedon, Trentham, Clunes and Malmsbury have attractive cafes. You may dine simply or lavishly, cheaply or expensively, but you will dine well – better, often, than in most of the state’s bigger provincial cities. But if you’re wanting to stay in for a night to enjoy your cellar door and farm gate purchases – add to these with a delicious gourmet pizza from Pizza Verde in Kyneton or Rubens in Hepburn Springs. They are a treat. 20
Alla Wolf Tasker AM Alla Wolf Tasker is doyenne of the enchanting Lake House in Daylesford. A true labour of love for over 26 years, Lake House is regarded as one of Australia’s best restaurants. Alla’s tale of setting up a destination restaurant in what was then a food and wine wilderness, is documented in her book “Lake House – A Culinary Journey in Country Australia” published by Hardie Grant. She’ll bend your ear anytime about the rewards of small scale artisan produce. Amongst a myriad of other awards, in 2007 she was admitted as a Member of the Order of Australia for her services to hospitality and tourism.
With all this fabulous local produce to whet the appetite – where to eat? Who better to ask than local identity Claude Forell – founding editor of Melbourne’s highly regarded The Age Good Food Guide. So Where to Eat – Hats Off to the Best Gloriously sited on the banks of Lake Daylesford, Lake House ranks with two hats in The Age Good Food Guide 2010, a tribute to its excellent wine cellar, splendid service and above all, Alla Wolf Tasker’s creative culinary celebration of seasonal, regional food. The Region also boasts three excellent restaurants set in historic country pubs the Farmer’s Arms in Daylesford and the Royal George in Kyneton both full of idiosyncratic old world charm and The Cosmopolitan in Trentham rising Phoenix-like from the ashes of a fire and now in the recently restored beautiful stables of the original site.
Also recommended in the Guide in and around Daylesford and Hepburn Springs are Mercato, where Richard Mee does wonders with local produce; Sault and La Trattoria at Lavandula, both set in lovely lavender fields; Frangos and Frangos, Chowder House, Red Star Café, A Perfect Drop Wine and Food Lounge and the nostalgic Cliffy’s produce store. Other offerings range from stylish Deco at Peppers, to the casual and friendly Cosy Corner and Harvest Cafes. In Kyneton there are Star Anise Bistro and Pizza Verde.
Claude Forell Claude Forell – a relatively recent arrival after many decades as a journalist, Claude is possibly most ‘notorious’ for being founding editor of the highly acclaimed ‘foodie bible’ The Age Good Food Guide. Claude’s entertaining and incisive reviews in both The Age and the Good Food Guide were always eagerly anticipated. Nowadays Claude travels, continues to write, enjoys the local produce and cooking of our area and with his partner Joy Durston grows luscious blueberries (amongst other things) for local tables at their small farmlet in Glenlyon. Claude shares his views on eating out in the region on this page.
Many of our vignerons are acknowledged as being amongst Australia’s best. Some are internationally recognised. Newer and smaller concerns offer a sense of discovery and interest for the dedicated oenophile. Perfect Drops The Macedon Ranges are home to Victoria’s coolest and youngest wine growing region, so cold in parts that it’s a wonder that grapes ripen at all, let alone produce such wines of distinction. Pinot Noir and Chardonnay thrive best on the higher slopes of these picturesque hills and vales, and it’s no coincidence that some of the state’s most acclaimed sparkling wines come from here, such as Hanging Rock’s iconic Macedon Cuvées. There has been a proliferation of vineyards and boutique wineries since the flamboyant Hungarian restaurateur, Tom Lazar established Macedon’s first vineyard, Virgin Hills, 40 years ago. Hanging Rock, Curly Flat, Bindi and Cope-Williams are now recognised as among the region’s iconic brands. On the northern slopes, cool climate Shiraz and Riesling flourish, as evidenced by Knight’s Granite Hills wines.
John Ellis John Ellis, winemaker at Hanging Rock and a resident for over two decades, can boast of a raft of awards for his winemaking over the years. More importantly John is arguably the main player in a group of local vignerons who have put the wonderful Macedon ‘sparklings’ on the map of discerning drinkers all over Australia and beyond. A proud exponent of the region, John immerses himself in local tourism promotion.
The warmer, dryer Sunbury district, now classified as a separate wine region, has vineyards that can trace their origins to the 1850s and ’60s, notably Craiglee (revived by the Carmody family) and Goona Warra. 24
Take the time to venture down country lanes. Look for the signs leading to small family concerns where wine is made from the heart... A Sense of Discovery Make sure to drop by – the winemakers are all good for a yarn. Bacchus Hill Winery sits overlooking the lush, orchard filled valley of Bacchus Marsh. Ellender Estate in Glenlyon and Gisborne Peak, have wood fired ovens on the go turning out enjoyable morsels. Mount Charlie, at Riddells Creek offers Malbec, Temperanillo and Shiraz Merlot for tasting. At Butlers Lane, also in picturesque Glenlyon, the wood fired oven overlooks a trout stocked dam whilst at Sailors Falls Estate, outside Daylesford, the oven is fired up for lucky house guests after some hands on activity in the vineyard. Just as in Sunbury, wine making is nothing new to the Daylesford-Hepburn region where Swiss Italian settlers made wine in the 1800s. There is record of a local entering an 1877 Gamais grown at Daylesford, in the Melbourne International Exhibition of 1880-81. And Fabrizzio Crippa’s 1864 red from grapes grown around Villa Parma gained an award at the Manchester Wine Show of 1875. The tradition continues.
Llew Knight Llew Knight of Knight’s Granite Hills took on the mantle of winemaker from his father Gordon in this pioneering family of winemakers in the Macedon Ranges. From plantings commenced as early as 1970 at their high altitude vineyard, Granite Hills has amassed over 400 National and international wine awards. Llew produces peppery Shiraz and exceptional Rieslings that truly can be labeled iconic.
Many wineries host events. Check out our website www.dmproduce.com.au 26
LAMB TO CURE WHAT ALES YOU
Succulent meat, slow-cooked, with a glass of craft beer. Irresistible, no? Lavandula Swiss Italian Farm grows lavender, olives and grapes. The farm features 1860s stone buildings; lavender fields, and beautiful gardens. La Trattoria is a day-time eatery with a Mediterranean enoteca style, using kitchen-garden produce. 10 minutes from Daylesford. From pond to pan, paddock to plate, Tuki Farm produce is grown in spring water and nurtured on native pasture. Come and enjoy trout, lamb and beef, raised in chemical-free environments. Smoked trout and trout pate are made weekly. Restaurant open daily from 11am – 6pm. 28
Holgate Brewhouse is an independent craft brewery, passionate about handcrafting fresh, full flavoured beers. Tour the micro-brewery, sample the 10 Holgate beers brewed on site, and enjoy the fine food from the restaurant. Open noon, 7 days. LAVANDULA SWISS ITALIAN FARM 350 Hepburn-Newstead Rd, Shepherds Flat 03 5476 4393 www.lavandula.com.au TUKI FARM Stoney Rises, Smeaton 03 5345 6233 www.tuki.com.au HOLGATE BREWHOUSE 79 High Street, Woodend 03 5427 2510 www. holgatebrewhouse.com
Wood Fired Tuki Lamb with Salsa Agresto Pre-heat wood-fire oven to 160ºC, core temperature, at least 3 hours before use. • 1 Tuki Lamb Leg
Marinade: • 1 cup chopped rosemary • 3 cloves chopped garlic • Juice and zest of one lemon • 1 cup rice bran oil • Pepper and sea salt
Score the lamb and massage the marinade into the meat. Marinate overnight. Roast for 2 hours. Rotate meat every half hour. Rest for 15 minutes in a warm place. Carve. Tuki lamb is so tender it will fall of the bone. Drizzle with Salsa Agresto.
Salsa Agresto • 1 cup almonds • 1 cup walnuts • 2 cloves garlic • 2 & 3/4 cups parsley • 1 cup basil • 3/4 cup extra virgin olive oil • 3/4 cup verjuice
Roast nuts separately at 220ºC. Rub walnuts in a tea towel to remove bitter skins. Allow to cool. Blend nuts, garlic, herbs, seasoning and oil. Then add verjuice. Enjoy with a glass of Holgate Pilsner. Serves 6.
AT THE WATER’S EDGE
An icon in Australia’s dining scene, Lake House is beautifully situated on the shores of lake Daylesford. The path to the front door of this gem in regional dining is now well and truly trodden by food and wine lovers from all over the world. They come to enjoy the ambience of the dining room with its outdoor terraces, cascading towards the lake shore. Most come to sample the regional, seasonal menus of Alla WolfTasker, a pioneer and mentor to many local artisan producers.
Crisp crumbed poached organic egg, locally foraged forest mushroomS
Lake House offers a seasonal snapshot of whatever is best in the region at any time. Chestnuts, wild mushrooms, quinces and game in autumn, brilliant slow cooked rare breed beef and pork in winter, local biodynamic lamb in spring, heirloom varieties of fruit and vegetables in summer – all effortlessly matched with wines from the internationally awarded cellar by Lake House sommeliers.
Trim and slice 400gms of local slippery jacks and pine mushrooms. Melt 150g of butter in a pan, add a clove of finely diced organic garlic. Cook to soften. Add mushrooms and toss. Add additional butter as necessary. Season well. Add finely chopped French tarragon.
“The views from the restaurant and the verandas are exquisite. Watching a cloud of white cockatoos explode from dark trees across the lake at sunset is the stuff of tourist brochure dreams… Attention to detail, skilled cooking and, above all, a passionate, fearless belief in the beauty of the region…” The Age Epicure. Lake House King Street Daylesford 03 5348 3329 www.lakehouse.com.au 30
Poach 4 freshly laid organic eggs. Plunge into chilled water. Drain and dry. Roll in flour, beaten egg. Coat with bread crumbs. Refrigerate.
Deep fry the eggs two at a time in vegetable oil until crumbs are golden brown. Drain eggs on kitchen paper and hold in a moderate oven 165ºC whilst frying remainder. Spoon a little of the mushrooms on each plate and top with a crisp egg, add a slice of Istra prosciutto perhaps. A Curly Flat Pinot provides the perfect match. Serves 4. 31
You see it, you eat it
Free Range Pork and Chorizo Cassoulet
In the field or off the shelf, this food is truly here and now. All dishes at Cliffy’s Emporium are prepared using in-house ingredients. The folk at Cliffy’s believe in their producers and the quality of food grown in the fertile soil of the Central Highlands and beyond. At Cliffy’s all you have to do is ask. You may not always get what you expect, but you’ll love what you get. Reconnect with food at Fernleigh Farm. Experience the rich, diverse flavours of heirloom vegetables and ethically raised, free-range, heritage meats. Say hello to endangered Wessex Saddleback pigs and Shropshire sheep when you visit the Farm Store. Buy local seasonal produce, including ham and award-winning bacon. Our newest speciality smallgood, chorizo salami, was recently named Best New Regional Product. 32
Gabriel Horvat produces small quantities of hand-crafted wines at his urban winery based in Daylesford. Visit the cellar door for tastings and tours of the winery by the winemaker. Open 11am till 4pm, every day except Thursday. Cliffy’s Emporium 30 Raglan Street, Daylesford, 03 5348 3279 www.cliffys.com.au Fernleigh Farm Store 1070 Daylesford-Trentham Rd, Bullarto 03 5348 5566 www.foodfromthought.com.au Horvat Wines Shed 9, 39 East St, Daylesford 0429 585 129 www.horvatwines.com
Drain and rinse beans, cover with cold water, bring to the boil. After an hour drain beans and rinse under cold water. Set aside.
• 1 kg Fernleigh Free-Range pork, chunky cut • 6 Fernleigh Free-Range hot chorizo • 2 large organic Fernleigh Farm carrots • 4 celery sticks • 3 Fernleigh Farm florence onions • 8 cloves Angelica organic garlic • 500g Fernleigh Farm tomatoes, peeled • 500ml apple cider • 4 tablespoons flat leaf parsley • 2 heaped tablespoon fresh thyme • salt and pepper • 300g dried white beans • Orchard of St Francis Olive oil
Warm a heavy-based oven-proof casserole dish and drizzle in approximately 200ml of olive oil. Add chunky cut Fernleigh free-range pork, increase heat and fry until coloured. Add tomatoes, apple cider, herbs, salt and pepper, beans and water to cover the pork. Put the lid on and pop into oven for an hour at 180ºC. After an hour add the sliced Fernleigh free-range hot chorizo. Continue to cook for about 1 to 1.5 hours. The meat and the beans should be tender. Serve with Gabriel Horvat Pyrenees Shiraz 2007. Serves 6.
Any excuse for a pudding…
With vanilla, honey and crème fraiche, we’ll understand if you don’t share. Seasonally inspired menus using local, organic produce abound in the stylish DECO restaurant. Join locals and inhouse guests for the daily degustation dinner where DECO’S own Spa Country mineral water is available. In this recipe, new chef John-Paul Fiechtner shows his love of natural ingredients, including, local honey and fruit bread. A dedicated family business, Des and Debi O’Toole’s Honey offers many varieties of beautiful honey throughout the year. Don’t go home without a jar of the O’Toole’s liquid gold. What’s honey without bread? Try to resist the sensational organic Red Beard sourdoughs that are baked in a traditional wood-fired oven. Perhaps a Blonde Vienna, Raven rye or the Carmen Miranda fruit loaf? You’ll find both the honey and loaves sold at local larders, provedores and markets in the region. DECO at Peppers Springs Retreat AND SPA 124 Main Road, Hepburn Springs 03 5348 2202 www.peppers.com.au/springs O’Toole’s Honey 143 Jubilee Lake Road, Daylesford 03 5348 2997 firstname.lastname@example.org
HONEY FRUIT BREAD AND BUTTER PUDDING • 600ml double cream • 200ml of your favourite fruit liqueur (pear is just divine) • 185g warmed O’Tooles honey • 2 whole vanilla pods split lengthways • 9 free range egg yolks • 9 free range whole eggs • 10 slices of Red Beard Carmen Miranda fruit bread -1cm thick per slice, buttered
Gently heat cream, liqueur, honey and whole vanilla pods, remove from heat. Once cooled add whisked eggs and yolks, pour into the cream mix, whisk together and strain. Cut bread in half diagonally and arrange in a greased dish, slightly overlapping. Pour the cream mix over the bread and let sit for 10 mins for the bread to absorb the mix. Bake at 260ºC for 30 mins in a water bath or until golden. Serve with seasonal fruit, crème fraiche or your favourite icecream and drizzle with honey. Serves 6.
Red Beard Historic Bakery & Cafe Bakery Lane, Trentham 03 5424 1002 www.redbeardbakery.com.au 34
RUBEN’S SPAGHETTI SICILIANA
LIVING IN THE PASTA
Daylesford’s Italian history comes to the fore in this tasty combination of salty and sweet ingredients. Rubens@Hepburn is well known for Mediterranean-style cuisine with a modern twist and reasonable price. Utilising our fantastic local suppliers and growers allows the produce to do the talking with some impressive anti pasto plates and tasty meals matched with local wines. Enjoy alfresco or fireside dining. Open for lunch, Wednesday to Sunday, and for dinner every night. The Jurcan family of Istra Smallgoods rest on generations of experience to produce a wide range of quality cured and processed pork products. These include prosciutto, pancetta, cappocollo, pecenica (cured loin) and salami. 36
Situated in a scenic valley between Castlemaine and Daylesford, Guildford Vineyard has plantings of Shiraz, Viognier, Cabernet Sauvignon and Chardonnay, which sets the scene for your Cellar Door visit. Open weekends 11.30am – 5pm. Our cellar is set into ancient rock. Rubens@Hepburn Springs 70 Main Road, Hepburn Springs 03 5348 2843 www.rubensrestaurant.com Istra Smallgoods 36 Wheelers Hill Road, Musk 03 5348 3382 Guildford Vineyard & Cellar 6720 Midland Highway, Guildford 03 5476 4457 www.guildfordvineyard.com.au
• Kyneton olive oil • 1 brown onion diced • 1/2 red capsicum sliced thin • 3/4 cup black olives pitted • 3 Istra hot Chorizo sausage sliced 1/2 cm thick • 1/4 cup Guildford Shiraz • 5 large tomatoes, blanched, peeled and diced • 1 cup vegetable stock • 2 cloves garlic crushed • 2 tsp chilli paste • 1 tsp smoked paprika • 4 anchovies fillets in oil • 1 cup baby spinach washed • 1/4 cup fresh basil leaves torn • 400g fresh pasta
Fry onion, anchovies, paprika and sliced Istra chorizo in oil until lightly browned. Remove chorizo and set aside. In the same pan add prepared tomatoes, wine, garlic, chilli, capsicum and stock and allow to simmer until reduced. Return cooked chorizo and olives, turn heat down allow to warm through. Add cooked pasta, fresh spinach and basil and coat gently. To serve, drizzle with Kyneton oil and top with fresh shaved parmesan. Enjoy with glass of Guildford Shiraz and crusty sourdough Serves 4.
From Water and Soil
Beautiful river fish and succulent organic vegetables combine in this mouth-watering regional tempter. Frangos & Frangos is an award-winning classic European restaurant featuring Mediterranean cuisine. Be seduced by open fires and the shabby chic style which epitomises this sophisticated venue. Also part of the Frangos complex is ‘Koukla’, a popular café which serves award-winning breakfasts, amazing authentic wood-fire pizzas, excellent coffee, and a daily selection of regional specials featuring slow food and local organic produce. Angelica Organic Farm, an artisan farm in Glenlyon, specialises in acclaimed gourmet garlic and also grows heritage tomatoes, vegetables and herbs. Grown with great care, this small farm’s exceptional produce is sold direct from their online garlic shop and farmers’ market stalls, and supplies many local restaurants. Angelica Organic Farm are premium suppliers to Frangos & Frangos. Frangos and Frangos 82 Vincent Street, Daylesford 03 5348 2363 www. frangosandfrangos.com Angelica Organic Farm Online Garlic Shop: www.angelicaorganicfarm.com.au Farm Gate Sales: 0438 482 738
Smoked Rainbow Trout with Beetroot Pickle • 500g fresh ‘Angelica Organics’ organic beetroot, grated • 300g raw sugar • 300ml good quality red wine vinegar • 1 tblsp fennel seeds • Pinch salt • 2 smoked trout, deboned, in fillets • 500g Jerusalem artichokes, washed and sliced
Place sugar and red wine vinegar into a pot, bring to the boil and simmer until liquid is reduced by one-third or represents a syrup consistency. Steam the grated beetroot for 5 minutes, remove and allow to drain for 3 minutes. Add the beetroot to the syrup, with fennel seeds and salt, and simmer for 5 minutes. Place the pickle into sterilised jars and allow to cool in the fridge. Fry off sliced artichoke until golden brown. Serve smoked trout with the beetroot pickle and Jerusalem artichoke chips. Serves 4. 39
FRUITS OF THE FIELDS
Vegetarian Lasagne al Forno
Marinated goat cheese married with fresh earthy vegetables makes for a memorable combination. Lunch at L’Osteria of Ellender Estate is relaxed – a time to enjoy good company, fine wine and Italian-style food using seasonal local produce. The woodfired oven is the main culinary focus of L’Osteria. The picturesque scenery and intimate surroundings are the perfect setting where the grapes are grown and wine produced in the traditional manner. Come and visit, spend some time with us and share our story. Open weekends and public holidays from 11am – 5pm; weekdays by appointment.
Meredith Dairy is an on-farm family enterprise, milking year round and processing a large range of specialty cheeses and yoghurts, supplying restaurants in the region. The Meredith Dairy Goat Cheese in extra virgin olive oil used in this recipe is the winner of many awards. Ellender Estate 260 Green Gully Road, Glenlyon 03 5348 7785 www.ellenderwines.com.au Meredith Dairy 03 5286 2000 www.meredithdairy.com
• 1 kg butternut pumpkin • 100ml Kyneton Olive Oil • 4 sprigs fresh rosemary • 30g butter • 1 red onion • 2 leeks • 400g baby spinach leaves • 2 Angelica Farm garlic cloves • 500ml tomato passata • Pre-cooked dry lasagne sheets • 320g jar Meredith Dairy Goat Cheese • 1 cup grated Parmesan
Preheat oven to 200ºC. Roast cubes of peeled pumpkin with 2 tblsp olive oil, sprinkle chopped rosemary leaves, salt and pepper, until tender. Heat butter and remaining oil in frying pan, add thinly sliced red onions and leeks, cooking until softened. Add spinach and garlic, cook until spinach is wilted. Grease 30 x 22cm ovenproof dish, spoon 4 tblsp passata on base, top with a layer of lasagne, spread with mashed pumpkin. Add another layer of lasagne, 4 tblsp passata, then layer of onion, leeks and spinach. Add another layer of lasagne, spread with passata. Mix together Meredith Goat Cheese, Parmesan and rosemary leaves and sprinkle over the top. Cover with foil and bake for 40 minutes, remove foil and bake for another 15 minutes. Ellender Estate “Rosetta” Pinot Rosé 2009 with a clean, refreshing style complements this recipe. Serves 6. 41
Get That Cosy Country Feeling
Delicious, rounded and fruity, here’s a dish to truly satisfy the most demanding palate. For that intimate dinner, or a large gathering of friends, Cosy Corner has created a menu of great diversity. Using locally sourced produce, its dishes are a true celebration of the changing seasons. Regional wines are a perfect accompaniment to the food. Established in the area for over 20 years, Country Cuisine offer a wide range of beautiful preserves, including berry jams, marmalades, chutneys, pasta/cooking sauces and dressings. Call into our ‘kitchen shop’ for tastings and specials. Open Monday to Friday, 11am – 4pm. Butlers Lane produces exceptional red and white wines at affordable prices. The picturesque estate, with its gardens and enormous trout-stocked dam, provides a perfect backdrop for your wine tasting experience. The cellar door is open weekends or by appointment. Cosy Corner 3 Tenth Street, Hepburn Springs 03 5348 2576 www.cosy-corner.com.au Country Cuisine 4400 Midland Hwy, Daylesford 03 5348 4141 www.countrycuisine.com.au
MURRAY COD FIG AND CIDER GLAZE SKORDALIA OF LOCAL POTATOES • Murray Cod Fillets • Potatoes, Nicola or similar • Olive oil • Sea salt • Cracked pepper • Garlic • Lime juice • Tomatoes, roasted • Baby spinach • Country Cuisine Fig and Cider Glaze
Cook then mash potato with olive oil, sea salt, cracked pepper, garlic and lime juice. Keep hot. Lightly pan fry Murray Cod on each side to colour. Spread with Country Cuisine Fig and Cider glaze and oven bake for 3 minutes. Spoon skordalia on plate, top with roast tomato, baby spinach and Murray Cod. Serve with a glass of Butlers Lane Sauvignon Blanc. Serves 1.
Butlers Lane Winery 70 Butlers Lane, Glenlyon 03 5348 7525 www.butlerslane.com.au 42
IN GOAT WE TRUST
A little-used, but delicious, meat makes for a memorable pie. Sault Restaurant is set on a fully functioning lavender farm. Diners can enjoy a wonderful meal while looking out onto the fields of lavender and our very own lake, a rich source for catching trout and yabbies that appear regularly on our regional tasting plates. From Paddock to Plate: at Spa Venison we sell our own farm-raised venison and goat, and stock other specialty meats. Venison, rabbit, pies and pate are also available. We sell Doctors Creek condiments and local cheeses.
Barcaldine House offers free wine tastings at the cellar door. On weekends enjoy hearty southern Italian lunches which complement our wines. We also cater for private functions. Cellar door open weekends or by appointment. Sault Restaurant 2349 Ballan Daylesford Road, Sailors Falls 03 5348 6555 www.sault.com.au Spa Venison Shop 3/9 Howe Street, Daylesford 03 5348 3551 www.spavenison.com.au Barcaldine House 238 Dairy Flat Road, Musk 03 5348 2741 www.barcaldinehouse.com.au
• 1.7 kg (1) Spa Venison goat kid shoulder, bone in • 1.2 kg tinned diced tomatoes • 0.6 kg diced onion • 0.6 lt white wine • 0.1 lt white wine vinegar • 7 cloves garlic * • 2 bullet chillies * • 2 rosemary sprigs * • 3 anchovies * • 70g pancetta * • Short crust pastry • Oil, seasoning
Set oven to 85ºC. Heat large pot. Heat oil, season shoulder well, sear. Remove shoulder. Make paste with (*) ingredients, frying onion and paste. When onion is translucent, add liquids, reducing by half. Add tomato, boil. Return shoulder to pot. Seal pot with foil, cooking overnight or until goat falls off bone. Remove goat and reduce sauce. Take meat off bones, finely shredding. Return to sauce and check seasoning. Line pie tins with thin pastry, fill 2/3 with pie mix and place lid on top. Seal pie, glazing with egg wash. Set oven to 180ºC. Bake pies until golden, about 20 minutes, turn out, serve with chutney and coleslaw. A Barcaldine House Pinot Noir provides a great match. Makes 24 pies.
Baby Beet, Big Taste
Fruit, vegetables, wine and cheese find subtle harmony in this sophisticated starter. Mercato‘s modern Australian cuisine is inspired by an abundance of fresh local produce, and is carefully prepared by owner-chef Richard Mee. The results are sophisticated dishes to suit discerning palates, matched with wines from around the region.
Matched beautifully with this dish, we recommend a Granite Hills Chardonnay. You can visit Andrea and Llew at their cellar door, seven days a week, and sample a variety of other award winning wines from the oldest vineyard in the Macedon Ranges.
Holy Goat cheese honours soil, pasture and our beautiful free-range goat herd. We produce high quality organic goat milk cheeses that reflect our region’s terroir. Cheeses range from fresh to aged, ash coated to natural rind, each with its own distinctive flavour.
Mercato @ Daylesford 32 Raglan Street, Daylesford 03 5348 4488 www.mercatorestaurant.com.au
Holy Goat Organic Cheese email@example.com Granite Hills Winery 1481 Burke and Wills Track, Baynton 03 5423 7273 www.granitehills.com.au
Shallot, fig and beetroot tart with ‘Holy Goat’ fromage frais and watercress
• 100g dried figs • 400ml red wine • 300g castor sugar • 350g puff pastry • 400g shallots-sliced • 1 tsp thyme-chopped • 20 baby beetroot • 100ml balsamic vinegar • 30ml extra virgin olive oil • 150g Holy Goat fromage frais • Watercress
Place figs, sugar and red wine in saucepan, simmer for 30 minutes. Cool overnight. Foil-wrap each beetroot, place on tray, bedded on rock salt, roast for 30 minutes at 180ºC or until cooked. Roll pastry to 4mm, cut a 10cm disc, rest for 30 minutes, then bake between 2 trays at 180ºC for 12-15 minutes until a light golden colour. Place shallots and thyme in saucepan with half the oil, caramelise over low heat – about 30 minutes. Drain figs, reduce red wine by half. Cool. Finely chop figs and add to shallots, cook for 5 minutes, adjust seasoning, allow to cool. Reduce balsamic by half over low heat. Cool. Peel beetroots, slice thinly. Thinly spread shallot mix on the pastry, add beetroot, bake for 5 minutes at 180ºC. Arrange plates and, using a spoon, pool small amount of the reduced balsamic, olive oil and red wine syrup around them. Place cooked tarts in middle of plates, spoon fromage frais on top. Garnish with watercress. Serves 5.
AUTUMN MUSHROOMS COOKED IN PARCHMENT SERVED WITH MEREDITH GOATS’ CURD AND RYE TOAST
The Cosmopolitan Hotel’s Chorizo, Haloumi and Quince Stack
MAKE MINE A COSMOPOLITAN! The iconic Cosmopolitan Hotel is set in over an acre of historic gardens, and sits in the heart of Trentham – just over an hour from Melbourne, or an easy 20 minutes from Daylesford, Woodend or Kyneton. Destroyed by fire in 2005, the hotel has been bought by Macedon Ranges locals who have been working to restore it, and make it again the hub of Trentham village life. The Cosmopolitan Gardens and Stables offer the region’s best food, wine and beer, with a menu by local chef Chris Wilding every Friday, Saturday and Sunday. Functions by arrangement. Visitors can relax in the unique gardens, or keep warm by cosy log fires in the stables during the cooler months. The Cosmopolitan Hotel Cnr High Street and Cosmo Road, Trentham 03 5424 1516 www.thecosmopolitanhotel.com.au 48
• 400g Istra chorizo sausage • 400g haloumi cheese • 200g quince paste • 1 RedBeard sourdough ciabatta • 1 splash Kyneton olive oil • 150g baby spinach • 1 lemon, smoky paprika, and chives to garnish
Slice the chorizo, haloumi and ciabatta diagonally,1cm thick. Wash the spinach. Heat a large frypan. Brush a little olive oil on the ciabatta, lightly toast in the pan and set aside. In the same pan add a splash of olive oil and cook the chorizo and haloumi until golden. Add the spinach with a splash of olive oil to the pan and gently wilt. To serve, place slices of ciabatta on each plate and layer with chorizo, haloumi, quince paste and spinach. Serve with a wedge of lemon, and a sprinkle of smoky paprika and chives. This dish goes perfectly with a Cobaw Ridge Shiraz Viognier, by the fire on a chilly evening. Serves 4.
LITTLE PARCELS OF EARTHY DELIGHT Drink and eat at the bar of The Farmers Arms Hotel, or venture into the dining room to indulge in some modern Australian cuisine. Fresh, local produce, and specialities such as our house-aged beef, match a careful selection of wines, like the beautiful Idavue shiraz. Add in professional, attentive service and the result is a dining experience not typical of a country pub. Farmers Arms Hotel 1 East Street, Daylesford, 03 5348 2091 www.farmersarms.com.au Idavue Estate 470 Northern Highway, Heathcote 03 5433 3464 www.idavueestate.com
• 500g assorted mushrooms: swiss browns, pine, slippery jacks • 4 sprigs thyme, picked • 4 shallots, sliced • 200g Meredith goats’ curd • 4 thick slices sourdough rye, toasted • 4 sheets silicon paper, 30cm x 30cm • string Garlic butter • 200g unsalted butter, softened • 1 tbsp each, chervil, parsley, chives, chopped • 1 tbsp French tarragon, chopped • 3 cloves garlic, minced • 1 tbsp lemon juice • salt and pepper to taste
Place 50g of garlic butter in middle on silicon paper. Arrange mushrooms on top of butter, sprinkle with thyme and sliced shallots, season. Bring corners of silicon paper together, twist and tie with string. Bake in 180ºC oven for 12 minutes. Serve hot with rye toast and goats’ curd. Serves 4. 49
SPAGHETTI WITH SMOKED TUKI LAMB SAUSAGE
A COUNTRY HARVEST Harvest Cafe has been operating for many years as an organic grocery, cafe and fruit-and-veg supply in Daylesford. We utilise produce from nearby when seasonally available. Harvest is famous for homemade pies, vegan, vegetarian and gluten-free foods, as well as our chef’s freshly made salads and takehome meal solutions. We also offer a range of raw and super foods such as vegan cheesecakes, goji balls and earthly delights. Harvest Café 29 Albert Street, Daylesford, 03 5348 4022 www.harvestcafe.net.au
• 8 smoked Tuki Lamb sausages • 400g Stella’s Fresh Pasta • 1 cup semi-sundried tomatoes • 1 cup red pine nut pesto • Spanish red onion, thinly sliced • 1 cup Napoli sauce • Lithia Springs olive oil • 1 tsp garlic, crushed • Manchego cheese and fresh basil to garnish
Cook pasta off in rapidly boiling water, add a pinch salt and a splash of olive oil. Cook till al dente, then drain. Thinly slice Tuki Lamb sausage, fry off and add garlic, Spanish onion, and semi-sundried tomatoes. Add Napoli sauce. Add spaghetti and stir in red pine nut pesto. Serve in hot pasta bowls; finish with shaved Manchego cheese and basil flower. Serves 4.
Project Management – Daylesford Macedon Produce - Phone (03) 5321 6101 Simone Gordon - 0421 458 891 Design & Production – Paoli Smith - Phone (03) 9419 2447 Fax (03) 9419 3317 Photography – Daylesford Macedon Ranges Tourism Inc., Cover Photography – Christina Simons 0405 271 011 Printing – GEON Impact Printing Publication Date – May 2010 Project Coordinator – Sahm Keily Visitor Information Centres can be found in Daylesford, Kilmore, Kyneton, Melton, Seymour, Sunbury and Woodend. This is the Victorian Visitor Information symbol. You’ll find this yellow “i” on roads all over Victoria and it means you’re not far from one of our accredited Visitor Information Centres. They are your guarantee of up to date quality information and expert advice about every piece of Victoria and they’re open 9am to 5pm, seven days a week (except Christmas Day and Good Friday).
the growers, vignerons, provedores, restaurateurs and chefs of Daylesford and the Macedon Ranges
PROVEDORES &/OR DISTRIBUTORS
● Businesses/Organisations committed to the
provision and advancement of local produce.
* N O OUTLET ON SITE
Albert Street Butchery
Basalt Ridge WINERY
Angelica Organic Farm
5348 2736 *
Beefcorp (Sher Wagyu)
5368 2345 *
Ascend Public Relations & Communications
0408 218 954
Birthday Villa VINEYARD
5424 1684 *
Bookbarn of Daylesford
1300 767 416
Breakfast & Beer
Bacchus Hill WINERY
All material contained herein is copyright Daylesford-Macedon Produce and, except for matters of review and fair dealing, may not be reproduced without the explicit permission of the copyright holder.
Every endeavour has been made to ensure the information contained within this publication is accurate. However, neither the Publisher nor Daylesford-Macedon Produce accept any liability for inaccuracies, either overt or omitted, arising from the material contained herein. Information herein comprises suggestion not advice, and no responsibility is accepted for any damage resulting therefrom.
Print ISO 14001 certified. FSC accredited stock, chlorine free, harvested from well managed forests.
Aussie Truffle Dogs
5424 1686 *
0425 742 344
Butlers Lane WINERY
Hanging Rock WINERY
Captains Creek Organic Wines
0429 585 129
Janey Bee Food Products
5348 1988 *
JC Bee honey
5348 7947 *
JefF Jones Plants & Produce
0422 867 017
0422 836 455 *
Kyneton Olive Products
9384 6338 *
Lancefield Farmers market
Le Fruit n Vege
Lerdies Wine Bar & Restaurant
0418 302 706
Loddon Valley Cod
Longview Creek wines
Macedon Ranges Shire
Maloa House Gourmet Delights
Melbourne Private Tours
0414 441 278
Mercato @ Daylesford
5286 1455 *
Michel’s Fine Biscuits
5472 4274 *
Chanters Ridge WINERY
0427 511 341
Cobaw Ridge WINES
Cosy Corner Café
Curly Flat WINERY
Daylesford Cider Company
Daylesford farmers Market
Des & Debi O’Tooles Honey
DAYLESFORD AND HEPBURN MINERAL SPRINGS CO.
5348 4082 *
5422 7345 *
Eastern Peake Wines
Ellender Estate WINERY
Emilias The Saucy AUSTRALIAN
Forty Foot WINERY
0412 177 835
Frangos & Frangos
Ganim ‘s Market Fresh
Gisborne Peak WINERY
Glen Erin at Lancefield
Granite Hill Wines
Published on Mar 29, 2011
The Tasty Little Recipe Book produced by Daylesford Macedon Produce includes comprehensive information on local producers, growers, vigneron...