TASTE The Great Ocean Road A collection of food stories and recipes
Table of Contents 9
FAMILY SIZED LEMON MERINGUE TART Great Ocean Road Chocolaterie & Ice Creamery – Bellbrae
FISH & CHIPS Fish by Moonlite – Anglesea
AIREYS 75 Great Ocean Road Gin – Aireys Inlet
FRANK CAMORRA’S PARTY PAELLA MoVida – Lorne
MARINATED OCTOPUS La Bimba – Apollo Bay
WARM WINTER GARDEN SOUP Otway Herbs – Apollo Bay
CHAI SPICED TEA CAKE Tea & Scandal – Apollo bay
42 PEAR TARTE TATIN Brae – Birregurra 47
HEARTY HAM AND VEGETABLE SOUP Otway Fields – Forrest
FAMOUS LIGHTKEEPER’S SCONE Lightkeeper’s Cafe – Cape Otway Lightstation
SPICE ROASTED PUMPKIN WITH HARISSA AND HUMMUS Forage on the Foreshore – Port Campbell
PUMPKIN ICE CREAM The Place of Wonder – Port Campbell
ANISEED FLAVOURED MEATBALLS PLANT PILATES PIZZA ZUCCHINI & ROSEMARY RELISH REAL Pizza – Port Campbell
TRIPLE CHEESE TOASTIE Cheese World – Allansford
BLACK & BLUE SALAD HOT BUTTERED RUM Myrtle Bar – Warrnambool
SPANISH EGGS WITH CHORIZO & PERSIAN FETA Graze Urban Cafe – Warrnambool
THE WHARF CHILLI MUSSELS The Wharf @ Port Fairy – Port Fairy
Introduction The Great Ocean Road region spans across some of Victoria’s most fertile country. Rich Volcanic Plains and the rolling pastures surrounding the Great Otway National Park make for abundance when it comes to produce. Home to Bulla, Western Star and Fonterra, we are home to much of Australia’s milk and dairy production. Ocean bounty is abundant and the fishing industry along the coast provides a wealth of fresh seafood such as crayfish, abalone and deep-sea fish to the coastal townships and beyond. Small artisan producers around the hinterland add variety to the offering with berries, vineyards, eel, ducks, cheese, ice cream, whiskey, gin, beers, olives and much more. Many restaurants and cafes source much of their produce locally and from their own kitchen gardens. Bring your taste buds on a journey with us to discover some of our favourite dishes from some of our favourite chefs and producers… CASTERTON
ADEL AIDE YH
PR KOROIT TOWER HILL
PORT CAMPBELL PRINCETOWN
LAVERS HILL JOHANNA
LORNE WYE RIVER KENNETT RIVER SKENES CREEK
Great Ocean Road Chocolaterie & Ice Creamery BELLBRAE
The Great Ocean Road Chocolaterie opened in 2017 and is located between Torquay and Anglesea on the Great Ocean Road. It is a must stop for those travelling the Great Ocean Road – a chocolate lover’s paradise with an overwhelming offering of delicious sweet treats where you can view the Chocolatiers at work…
Allan Grandjean, Head Chocolatier Born in the small French town of Bourge En Bresse on the border of Switzerland and Italy, Allan found his passion for cooking from a young age, baking at home with his mum. At 13, he surprised his parents for their wedding anniversary by making the dessert course for 50 guests. This was the pivotal moment Allan decided to pursue a career as a Chocolatier and Pastry Chef. At 15, he commenced his 4 years of formal training under Pierre Andre at La Patisserie De La Gare in Bourge En Bresse. Pierre Andre, an industry leader with 30 years of experience, handed down his secrets to Allan on the sacred art of hand crafting chocolate, gourmet pastries and ice cream. With the dream of travelling, Allan came across a rare opportunity to work as a Chocolatier at the Yarra Valley Chocolaterie & Ice Creamery in Yarra Glen, Victoria, a niche and exciting new industry in Australia. Owners Ian and Leanne Neeland were quick to realise Allan’s talent, promoting him to Team Leader in 2016 and then, Head Chocolatier in 2018 at their Great Ocean Road Chocolaterie & Ice Creamery in Bellbrae. A significant moment of Allan’s career was when Ian and Leanne arranged for him to journey to the Ivory Coast of Africa, responsible for growing 30% of the worlds Cocoa Beans, where he learnt about the sustainable farming practices of the cocoa beans that he uses. To date, Allan and the team at the Great Ocean Road Chocolaterie & Ice Creamery welcome 500,000+ visitors every year to explore a sweet wonderland of couverture chocolate, European cakes, decadent pastries and freshly churned gelato.
Tart Shell-Shortcru (30cms in diameter) 293g flour 176g icing sugar 265g butter 65g eggs (approxima
Lemon Cream 2g gelatine sheets (l 211g butter 126g sugar 53g lemon juice 53g lime juice 144g eggs (approxim Zest of 1 lime
Meringue 400g sugar 200g egg whites (eg approximately 5 egg
FAMILY SIZED LEMON MERINGUE TART METHOD For Tart Shell 1. Using a mixer, take the paddle attachment and beat the butter and sugar until well combined 2. Add flour and mix 3. Once flour has been mixed in well, add the eggs and combine 4. Remove from the mixer and place dough in the fridge for 3 hours 5. After 3 hours in the fridge, preheat oven to 165ºc (fan forced) 6. Roll the dough down to a 2mm width and place into a 30cm tart mould 7. Cook tart base for 10 minutes For Lemon Cream 1. While your tart shell is baking, soak the gelatine sheets in the cold water and cut the butter into squares 2. Put the lemon and lime juice on medium heat in a pot on the stove 3. In a bowl, using a whisk, mix the eggs and sugar until the ingredients look a bit foamy 4. When the lemon and lime juice is hot (not boiling), slowly pour it into the mixture of eggs whilst whisking 5. Transfer mixture back into the pot and place back onto the stove on medium heat
ust Pastry )
ately 1.3 egg)*
6. Continue using a whisk and mix until it becomes a thick consistency (-83°c) be careful not to boil the mixture as it will burn the eggs and give it a grainy texture! 7. Remove from heat 8. Take the gelatine out of the cold water and squeeze the water out of it 9. Add the gelatine and the butter to the lemon mixture 10. Mix well until combined 11. Pour mixture into your tart shell 12. Let the tart cool down and store in the fridge to set overnight
mately 3 large eggs)
For Meringue 1. Heat egg whites and sugar over a bain-marie to (-65°c) If you don’t have a thermometer just dip your finger into the mixture, it needs to feel hot but not burning 2. Remove mixture from bain-marie and beat the mixture using a mixer until stiff peaks form
gg whites from gs)
Glucose decoration 1. If you would like to decorate, spread a thin layer of glucose on a grease proof paper and put it into the oven fan forced at 110°c for 1 hour and 15 minutes
1. Top the tart with meringue 2. Brown the top with a blow torch or in the oven set on grill mode 3. Decorate with glucose decoration
NOTES Makes: One family sized tart (30cms in diameter). To simplify the recipe you may purchase a premade shortcrust pastry tart shell. Time: Two hours plus overnight to set.
*1 large egg with yolk and whites weighs approximately 50g. Use your kitchen scales to get accurate measurements. 11
Fish by Moonlite ANGLESEA
An offshoot of Anglesea’s Captain Moonlite, Fish by Moonlite was born from chef Matt Germanchis’ time cooking on the Greek island of Skiathos. Each day the local fisherman would come into port with the day’s catch and he would put it straight onto the evening menu. This fish shop is our way of bringing this fresh catch to you. Fresh seafood will arrive daily and our team will be on hand to talk you through what’s available and provide tips on how to cook your purchases. Classic fish and chips is available to take-away.
FISH & CHIPS
Aioli & pickled onion AIOLI 3 egg yolks 20g dijon mustard 20g apple cider vinegar 10ml lemon juice 5g salt 500ml grapeseed oil
Place egg yolks in small bowl, add mustard, vinegar, lemon and salt, whisk to combine. Gradually add oil until mixture develops into a thick and creamy consistency. Refrigerate until required. BATTER 300ml soda water 20ml vodka*(optional – the vodka helps create an extra crisp batter)
100g plain flour 100g rice flour Pour soda water and vodka into a bowl, add flours and mix gently by hand, set aside. PLEASE NOTE: it is okay for the batter to have lumps.
FISH 150g Fillet Rock Flathead (per person) 20g plain flour Pinch salt to taste 1L cottonseed oil
CHIPS 1kg russet potatoes 1L cottonseed oil (can be same oil as the fish) Salt Wash and cut potatoes into desired chip size lengths. Boil in a large pot of salted water until edges break apart at a light touch. Drain and lay out evenly on absorbent paper, refrigerate until ready to fry. Fry in cottonseed oil for 7 minutes at 180°c or until golden and crispy. PICKLED ONION (GARNISH) 6-8 whole pickling onions, peeled 300ml white wine vinegar 100ml malt vinegar 300ml water 100g brown sugar 4 whole all spice 4 cloves 4 bay leaves (fresh or dry) Combine in a medium pot and bring to boil. Add pickling onions and simmer for 10-12 minutes. Take off heat and refrigerate. Add to plate as desired. NOTE: You can substitute the pickled onion for Greek pickled peppers (available from your local Greek deli) or good quality gherkins
Coat fish fillet in flour and salt, then dip into batter mixture making sure to coat evenly. Drop into 180°c oil and fry for 6-8 minutes or until centre reaches 50°c. TO SERVE Fry fish, then chips. If required you can hold fish in pre-heated oven whilst chips are being cooked. Drain fish and chips on absorbent paper and serve with a good amount of salt. Serve with pickled onion, a healthy portion of aioli and a wedge of lemon.
Great Ocean Road Gin AIREYS INLET
Back in November 2017 with her family in tow, owner Ann Houlihan decided to make a sea change from Melbourne to Anglesea, so that her kids could grow up in this special place and Ann could develop her own business making premium craft gin. Great Ocean Road Gin is her expression, her love of quality craft gin and a nostalgic nod to her favourite place in the world... the Great Ocean Road. In August 2018 the first gin ‘Guvvos’ was released. The gin was affectionately named Guvvos after a popular local surf beach where her daughter loves to surf. It is a beautiful and rugged stretch of coastline, great for dog walking and kelp foraging. Their featured cocktail is the Aireys 75. ABOUT THE GIN Guvvos Gin is a modern take on a classic London dry style – its citrus forward, with a hint of salt. There are 24 botanicals in this gin, many of these are unique to the Great Ocean Road region including – coast daisy, salt bush, hop wattle, pigface, kelp, eucalypts, and local honey. All of these ingredients make this gin truly unique to its location. Guvvos is a clean, bright, and luscious citrus gin with savoury ocean notes. It has crisp clean juniper, is well balanced, with a lovely hint of honey on the back palate. Details on the French 75 Created in Paris in 1915 at The New York Bar – later the famous Harry’s New York Bar, it is said that Scottish bartender Harry MacElhone took inspiration for the name from the French 75mm light field gun. This portable canon was much seen in the news of the time and was a symbol of hope thanks to its important role in World War I. Harry thought that the combination of cocktail ingredients packed such a punch that drinking it felt like being shelled with the powerful weapon.*
AIREYS 75 45ml Guvvos Gin 30ml Fresh lemon juice 15ml Simple syrup 5ml St Germain 45ml Prosecco (we use a local regional prosecco or sparkling wine) Add all ingredients into a cocktail shaker with ice, shake and pour into a coupe or sparkling wine glass, top with prosecco and serve with a lemon twist.
MoVida is a Melbourne institution and the coastal community rejoiced when Frank Camorra announced he was bringing his Spanish style tapas cuisine to Lorne. Making its home in the Lorne Hotel at street level, MoVida Lorne provides a consistently delicious food experience in a casual setting – in a beautiful location. Born in Barcelona and raised in Australia, it always seemed to Frank Camorra that his calling was to bring the best of both together. Having cut his teeth in some of Melbourne’s best kitchens, Frank travelled and worked across Spain, where the food and dining culture resonated so powerfully he knew he had to bring it back with him to Australia. The aims at Frank’s MoVida venues have always been the same: to highlight and celebrate the best of Spanish produce, technique and tradition through the lens of modern Australian food culture, highlighting the amazing produce available locally with a Spanish sensibility.
FRANK CAMORRAâ&#x20AC;&#x2122;S PARTY PAELLA INGREDIENTS 300g free range chicken thighs skin on 60ml extra virgin olive oil 300g fresh mussels 4 fresh whole raw prawns 100g cleaned calamari 200g Rockling Fillets 1/2 brown onion finely diced 1 garlic clove finely diced Pinch of saffron threads 3 fresh bay leaf 1/2 red capsicum finely diced 2 red tomatoes, peeled, finely diced 60ml white wine 60g broad beans 200g Bomba rice 1 lemon 900ml MoVida Shellfish Fumet
METHOD Place the paella pan over high heat and add half of the olive oil. Add the calamari and season with a good pinch of salt and pepper. Cook, stirring continuously, for 2 minutes or until firm and caramelised. Remove from the pan, cover and set aside. Add the chicken, season with salt and pepper and cook, stirring continuously, for 4 minutes or until lightly browned. Push the chicken to one side, reduce the heat to medium-low, add the remaining oil, the onion, garlic, saffron, and bay leaf. Season with a little salt and cook, stirring continuously, for 5 minutes or until the onion is golden. Add the capsicum and cook for 10 minutes or until a soft jammy consistency. Mix the chicken in with the onion and capsicum. In a separate pan, warm the Shellfish Fumet to a gentle simmer. Drain any liquid off the tomato and add to the pan. Add the wine, increase the heat to medium-high, season with salt and pepper and cook, stirring occasionally, for 15-20 minutes, scraping the base of the pan to deglaze as the sofrito cooks. At this stage, any liquid should have been reduced and the paella should look like a thick, chunky jam. Sprinkle in the rice and stir evenly through. Return the calamari to the pan and stir well. Add the warmed Fumet to the paella pan, stir and continue cooking until it comes to a simmer. From this point on do not stir the Paella again. Add the portioned rockling and continue cooking for 10-15 minutes, then add the prawns. Remove the paella pan from the heat after 10 minutes and let sit. Steam the mussels in a pot on the stove top. Open and discard any mussel beards. Place the mussels on top of the paella, serve with lemon wedges.
La Bimba APOLLO BAY
Sourcing regional fish, red meat and poultry is at the heart of La Bimba’s story. Gathering ingredients from fishermen and farmers in the Apollo Bay region is an essential value to farmer, chef and restaurant owner, Steve Earl. Since 2008, Steve has acquired produce using simple practices which in turn has reduced the distance the harvest travels and results in plating rustic, moorish cuisine. Ethical and sustainable food is food that’s grown close to home with common-sense practices. Nothing makes more sense for the environment and for our health. La Bimba values produce that is in season, organic, grassfed and from the Otway region. Whilst the produce is incredibly important, it’s the relationships with growers and fisherman that is the foundation for being able to eat truly healthy and honest food. Apollo Bay is at the foot of the Otways and home to one of Victoria’s remaining fishing-ports and pork, lamb and beef farming. It has a village-like atmosphere, offering beautiful surroundings for hiking, fishing, diving and surfing. Being in this pristine environment, it makes sense for the region to dictate the menu. Today, the La Bimba team continue to celebrate the region’s produce, which is demonstrated in the menu and relationships with local businesses.
This recipe uses one whole Apollo Bay octopus (approximately 2.5-3kg) â&#x20AC;&#x201C; buying fresh be sure to check with your fishmonger that your octopus has been tumbled. COOKING STOCK 1 x 2.5-3kg octopus (tumbled) 1 x brown onion, diced. 2 x carrot peeled and diced 2 x bay leaf 10g x whole black peppercorns 3 x whole allspice 6 x garlic cloves, rough chopped 100ml x olive oil 1 x fresh thyme sprig 1 x Greek oregano sprig (fresh or dry) 300ml x red wine Lemon zest Salt to taste MARINADE 300ml x olive oil 100ml x red wine vinegar 4 x cloves fresh crushed garlic 1 x bunch dill, finely chopped 1 x Greek oregano, finely chopped Zest of one lemon Juice of one lemon Salt Pepper METHOD 1. Cut the octopus into separate tentacles 2. Use a large stainless pot and heat olive oil until very hot then add the octopus tentacles one at a time allowing to brown on all sides. 3. Add carrot, onion, garlic, bay leaf, thyme, peppercorns, oregano and allspice to pot and allow to sweat for 5 minutes. 4. Add red wine and lemon zest and salt, bring to a simmer then put lid on pot and simmer gently for 50minutes or until octopus is tender. 5. Once tender but still firm turn pot off and allow to cool down slowly in cooking liquid, (preferably overnight). 6. While octopus is cooling make the marinade (see ingredients). 7. When octopus is cooled remove from cooking liquor. Remove any excess skin membrane and discard, at this point you can slice the tentacles into desired size or keep whole if you want to grill your octopus later. 8. Mix octopus with marinade, season to taste, then refrigerate until needed, can be stored in an airtight jar covered with the marinade for up to 2 weeks, but honestly its best when eaten same day at room temp or thrown over the grill for a couple of minutes with the marinade drizzled over the top and a squeeze of lemon.
Local suppliers: Matt Phillips (fisherman), Tim Harrington(@southernoceanfishing), Mt Zero (Olive Oil), Neighbourâ&#x20AC;&#x2122;s tree (lemons), Judy Forrester (Otway Herbs).
Otway Herbs APOLLO BAY
Otway Herbs is located on Wild Dog Road and sits in the hills high above Apollo Bay and the coastline amongst the Otway Ranges. This pretty garden wonderland is a hidden gem and just a short drive out of town. Judy Forrester is a passionate gardener and you can find her selling seedlings and fresh herbs most Saturdays at the Apollo Bay Foreshore Market. We grow a wide variety of tasty culinary herbs from Asia, Europe and the Mediterranean as well as medicinal herbs, insect repellents and fragrant plants. We also create our own massage oils, balms and other herbal products. For something different in the ornamental garden we have rare and unusual plants collected from around the world. We also have a notable collection of salvias and specialise in plants ideal for coastal gardens. All our plants are grown using ecologically friendly biodynamic principles, with compost based potting mixes and no artificial fertilisers or chemicals.
WARM WINTER GARDEN SOUP INGREDIENTS 1 onion, tops of green onions (tree onions) chopped 1 clove garlic, fresh ginger, finely diced softened in 2 tbsp good olive oil 1 dsp Dahl marsala 2 tbsp Moong Dahl 1 cup each approximately zucchini, pumpkin, potato diced, softened in oil etc 3 cups hot water Small bunch each garlic chives, herb celery, parsley, 1 leaf lovage finely chopped Mt Zero Lake salt METHOD Simmer until vegies are tender, mash Serve with hot toast, yoghurt optional
â&#x20AC;&#x2DC;We have a large garden of food, flowers, fragrance and forest from which we propagate plants and feed the family, nursery and garden open daily, 12 kilometres from Apollo Bay via Wild Dog Creek Road. This dish is what we are cooking now from recently harvested vegies and fresh herbs.â&#x20AC;&#x2122; Chef: Judi Forrester, Home Cook
CHAI SPICED TEA CAKE FOODIE BIT 300ml milk 2 tbsp tea & scandal â&#x20AC;&#x201C; Cheeki Chai 125g softened butter 210g castor sugar 2 eggs 250g sifted SR flour (can substitute for gluten free) 20g softened butter (extra) 1 tsp ground cinnamon 1 tbsp brown sugar TO DO BIT Preheat oven to 180Âşc as well as greasing a 20cm cake tin. Add the milk and chai to a small saucepan, placing over medium heat to bring to the boil. Then simmer for 10 minutes. Strain and refrigerate the infused milk. Cream together the butter and sugar until the mixture is light and fluffy. Add the eggs in at one at a time. Then add half the flour with half the milk, beating in between before adding the next half. Transfer the mixture into the tin, place in the oven and bake for 50 minutes. Remove from the oven and allow to sit for 5 minutes before removing from the pan to cool on a wire rack. To serve, melt the extra butter and brush over the cake. Then combine the sugar and cinnamon and sprinkle away over the cake. Slice and enjoy with yourself or your family.
Tea & Scandal APOLLO BAY
I believe passionately about good quality, organic, wholesome products. Taste is always essential for me when making tea blends. I embrace age old recipes, enhanced for modern tastes and devote my time to formulating unique recipes and infusing scents that capture my love of tea. The teas are blended in the tiny town of Apollo Bay situated along the world famous Great Ocean Road. Having a strong focus on utilising organic ingredients of the finest quality and where possible, source these locally or within Australia.
A restaurant set on farmland in Birregurra, sourcing produce from local farmers and a kitchen garden any green thumb would envy, Brae is undoubtedly the jewel in the crown of food experiences in the Great Ocean Road region. Awarded Australiaâ&#x20AC;&#x2122;s best regional restaurant on multiple occasions and appearing in the Worlds 50 Best Restaurants, Dan Hunterâ&#x20AC;&#x2122;s Brae is the ultimate fine dining bucket list food experience. Organic principles are employed at Brae Farm to produce seasonal vegetables, stone fruits, citrus, nuts, berries, olives, honey and wheat grain. The property is managed using regenerative farming techniques to restore the land and is designed for guests to explore, with dedicated walking paths and interpretative signage reconnecting visitors to their food and the place it comes from.
PEAR TARTE TATIN INGREDIENTS (for 4 people)
Note – Makes enough for two tarts as you may as well get a second one after making your own puff! Dough 225g water 25g white wine vinegar 500g AP flour + a little for dusting 10g sea salt 50g unsalted butter – liquid but not hot Butter block 400g flattened out to 15cm x 20cm between parchment Note – this recipe is also possible with store bought puff pastry but ensure to find one that is made with butter. PEARS
3-4 buerre bosc pears CARAMEL
65g castor sugar 40g butter diced into 2cm pieces and refrigerated
METHOD FOR THE PUFF
Dough Combine flour and salt in a mixer and mix with a dough hook for about 30 seconds on lowest setting. Combine water and vinegar. Increase the speed a little and add about half the water mix. Let mix for a minute and then add the rest. Scrape anything dry that might be stuck to the side and continue to mix. Pour in the butter and let the dough come together. Remove the dough onto a lightly floured surface and knead the dough for several minutes until it resembles a bread dough – a little tacky, not dry. Shape it like a ball by folding the edges over and then place it into a lightly oiled bowl seam sides down. Cut an x into the top of the dough to help it begin to relax and cover and refrigerate for 6-8 hours. Butter block Place the butter between parchment and using a rolling pin roll it out to the required size (15cm x 20cm) and leave to cool and harden in a refrigerator. Folds Remove dough and butter from the fridge and allow to come to a similar temperature and consistency. At this stage the dough may be sticky so use a little flour on the bench and roll out the dough into a rectangle (15cm x 30cm) with the long side parallel to the edge of the bench. Place the butter block on top of the dough with the long side parallel to the bench and fold the short edges of the dough over the butter so that they meet in the middle. Press the edges together, closing the dough but leaving the butter visible on at the top and the bottom. Using a rolling pin roll out the dough away from the edge of the bench until it is around 50cm long. Fold the top third of the dough back towards you and over the middle third and then fold the remaining third (closest to the edge of the bench) away from you and over the rest of the dough – closing the edges with exposed butter. This is one fold. Rotate the dough clock wise 45 degrees so that the dough sits in front of you and the short sides are now parallel to the bench. The dough should resemble a book – with the spine on the left and the open side to the right. Wrap the dough in plastic or place it in a sealable container and rest it in the fridge for at least 20 minutes before rolling it out again following the same process exactly as described above. It’s important that after rolling the dough away from yourself and folding it into thirds and turning it 45 degrees clockwise that the dough always remains with the spine to the left. Repeat this process until you have completed 4 folds and turns. After the final fold let the dough rest before rolling it out to a 50cm x 25cm rectangle. Leave it to rest and cool once more before cutting out a 20cm ring. FOR THE PEARS
Use a melon baller to cut into the base of the pears and remove the cores and seeds. Peel the pears, remove the stems if still attached and cut the pears lengthways from top to bottom and into halves. FOR THE CARAMEL
Sprinkle the sugar into a medium sided, 20cm pan and place onto a medium heat leaving the sugar to caramelize a deep golden. Quickly stir in the cold butter, adding a little at a time and ensuring that it’s all completely incorporated and homogenous before removing the pan from the heat. Allow the caramel to cool and harden in the pan. TO BUILD AND BAKE
Pre heat an oven to 190’c. Place the pear halves, with the cut side down, in a circular pattern around the pan and on top of the caramel – season with a little sea salt. Place a puff disk over the pears ensuring that they are all tucked in and that the edge of the puff is touching the side of the pan. Score the top of the puff with a sharp knife, making three of four incisions so that steam can escape when baking. Place the tart into the pre heated oven and bake for 28-30 minutes. Once baked let stand with the oven door open for 2-3 minutes before taking much care to turn the tart upside down onto a plate.
Otway Fields FORREST
Otway Fields is located in Gerangamete near the hilltop mountain biking town of Forrest and amongst the Otway Harvest Trail of local artisans and producers. Ami Hillege is the president of the Otway Harvest Trail and passionate about local produce. Otway Fields Black Garlic Salt is famed and the preserves made from garden produce can be found… ‘We came to the Otways via a life in the corporate world some 8 years ago. We have built a lifestyle where we are more self sufficient and where we live as sustainably as possible. Growing and sourcing organic produce is important to us. We follow organic food growing practices on our farm and do not use any chemicals on our produce. Our chooks are free range and enjoy the run of their farmyard (sometimes they escape into the vegetable gardens, and that’s not good!)’ Ami Hillege
Ami is dedicated to promoting the region as a wonderful ‘food bowl’ and strives to build valuable networks between producers, makers, artisans and retailers within the region. Frans is a creative builder and fixer of all things. In fact, he renovated the new cabin from its original state as an old loggers hut. He’s a list man and keeps the farm running smoothly. Ami is the chief cook and bottle washer. She plans the planting, looks after the harvesting and seed saving of the kitchen garden. She creates delicious award winning preserves using the organically grown produce grown on the farm.
HEARTY HAM AND VEGETABLE SOUP
This Tuscan inspired dish may have its origins a long way from the Otways, but it suits our kitchen vegetable garden so well, and it features regularly at our farm table. It is the sort of slow food dish you can assemble on a Saturday morning before heading out into the garden or catching up on farm chores, knowing you have dinner sorted! This is my favourite type of weekend cooking. Once our Rayburn wood stove gets lit at the end of autumn, a pot of soup like this one is on high rotation all throughout the colder months. Before you begin, take a quick scout around your vegetable patch and gather as much of your own produce that you might have on hand.
YOU WILL NEED (from your garden, your friendly neighbour, community share cupboard or green grocer): • 1 large onion, finely chopped • 1 large or 2 small carrots, peeled and chopped (rustic chunks are fine) • 1 turnip and 1 swede, peeled and chopped (optional) • 3 or 4 celery stalks and their leaves, finely chopped. (I like to strip the fibrous strings from the stalks before I slice them) • A good couple of handfuls of Tuscan kale, (dark green leaves) or spinach chopped roughly • 2 large cloves of garlic, crushed • 1 zucchini chopped (I like to freeze some at the end of summer for winter stews and soups) • Bunch of parsley chopped finely • Salt and freshly ground black pepper
TO BUY: • A ham hock or two (about a kg) • 400g tin organic tomatoes (you can use chopped up fresh tomatoes) • 400g tin organic cannellini or borlotti beans (you can soak a cup of dried beans overnight if you prefer the slower method) • 1L chicken stock (use your own stock if possible) • Extra virgin olive oil • Bread to serve alongside
METHOD Into a deep, heavy based pot, add a generous glug of olive oil and cook the onion slowly on your stovetop. Add the garlic. Cook for 2 minutes. 1. Add the rest of the vegetables (holding the parsley back till just before you serve) and continue to cook for another 5 minutes. 2. Place the ham hocks into vegetables and add the stock to the pot. Top up the pot if necessary with a little more stock or water to just cover the vegetables and meat. 3. Put a lid on the pot and bring to the boil, then turn the heat down and simmer gently until the meat starts to separate from the bones. Keep an eye on the pot. Don’t let it get too dry. A couple of hours will get you to this stage. 4. Remove the ham hocks and pick the meat from the bones and return the meat to the pot. 5. Add the chopped up parsley and simmer for a few minutes till it is wilted. 6. Check for seasoning. Serve with warm bread and lashings of butter!
FAMOUS LIGHTKEEPER’S SCONE YOU WILL NEED 300g (2 cups) self-rising flour, sifted 55g (1/4 cup) CSR caster sugar 125ml (1/2 cup) thick cream 125ml (1/2 cup) lemonade 40ml (2 tbsps) milk Strawberry jam, to serve Whipped cream, to serve
HOW TO Preheat the oven to 220ºc. Lightly grease a baking tray Place the flour, sugar and 1/2 teaspoon salt in a large bowl. Add the cream and lemonade and mix to form a soft dough. Turn out onto a lightly floured workbench and knead lightly until combined. Press the dough with your hands to a thickness of about 2cm. Use a 6cm round cutter to cut out 8 scones, place on baking tray and brush the tops with some milk. Re-roll scraps to make a few extra scones. Bake for 10-15 minutes until lightly browned. Serve warm with strawberry jam and whipped cream. Enjoy…
Lightkeeper’s Cafe CAPE OTWAY LIGHTSTATION
Cape Otway Lighthouse is the oldest surviving lighthouse on mainland Australia and considered the most significant. Built in 1848, the lighthouse known as the ‘Beacon of Hope,’ sits 90 metres above the pristine ocean of Bass Strait, and the Lightkeeper’s Cafe was built in 1859 – although we expect the scone recipe has altered a little from the days the Lightstation only received supplies by ship every 12 months!
Forage on the Foreshore PORT CAMPBELL
In November 2015 we grabbed an exciting opportunity to combine our love of foraging for food and our carers by opening Forage on the Foreshore in Port Campbell, with an emphasis on great, locally sourced produce. It’s not unusual to find Sam and I foraging on our days off. We often forage in all types of weather for food or fresh flowers. I have many memories of collecting saffron mushrooms in the rain, climbing trees to reach the sweetest apples and stopping along the roadside on the way home from a trip away to collect bitter sweet plums in the summer heat. The whole family is involved with the café. Sam is in charge of sourcing and preparing the food, I’m head barista and I also coordinate front of house. Our four children help in the kitchen and garden – when they’re not on the beach or at school and are dab hands at picking the herbs and fetching produce from the cool room. We focus on using ingredients that are grown; produced or foraged locally on the Great Ocean Road and Hinterland. Supporting small local businesses where we can.
SPICE ROASTED PUMPKIN WITH HARISSA AND HUMMUS HARISSA 3/4 cup olive oil 2 brown onions 10 garlic cloves 200g fresh red chilli 4 roasted red peppers flesh 3 tbsps ground cumin 3 tbsps ground coriander 3 tbsps paprika Blend onions, garlic, chilli and oil until a paste. Add to a medium size pot on low and brown the mixture. Once brown add the dry spices and cook on low for 2 hours stirring occasionally. SPICED ROASTED PUMPKIN 1 pumpkin 1 tbsp paprika 1/2 tsp cayenne pepper 2 tsps ground fennel seeds Olive oil Salt and pepper Cut the pumpkin into large wedges leaving skin on and place in a large bowl. Coat wedges with oil. Mix all the spices together and add to pumpkin. Mix the pumpkin until even coat of spices. Place on roasting tray at 180c until soft (around 45 minutes). Serve with your favourite hummus blanched kale and a spoon full of Harissa . You will have harissa left over. It is a great condiment to have in the fridge.
The Place of Wonder PORT CAMPBELL
Welcome to The Place of Wonder, Kylie Trebleâ&#x20AC;&#x2122;s home and inspiration. The Place of Wonder is 7 acres of developing edible landscape, located outside of Port Campbell. It is where the art of producing and preparing sustainable food combine. Where Kylie strives to achieve diversity in all she thinks and does, seeking environmental balance as her reward. The Place of Wonder garden is occasionally open for tours, tasting plates and workshops. Kylie Treble, keen to share her edible plant-based discoveries, finished writing Connect in 2018. Connect is a book of 20 whole food crops. Each whole food is examined through a sustainable, site savvy lens with production guidelines and recipes where the focus crop is the ingredient star. Chapters conclude with topics aimed at building reader knowledge. Connect is 334 pages of holistic, sustainable, resourceful edible plant growing and preparing guidance. Connect can be found at book shops across the region or by contacting Kylie at The Place of Wonder.
PUMPKIN ICE CREAM 500g of pumpkin, peeled and diced 2 egg yolks 1 cup (250ml) of cream 1 cup (250ml) of milk ½ cup (100gm) of raw sugar (optional) 1 tsp of vanilla essence Pinch of salt 1 tsp of ground cardamom or cardamom foliage Roast pumpkin on a lightly oiled tray until tender. Transfer to a large bowl and allow to cool. In a saucepan, combine the yolks, cream, milk, sugar, essence and salt. Heat gently, stirring until the sugar has dissolved. Increase the heat, warming the mixture until froth develops around the perimeter of the saucepan. Remove from the heat and stir through the cardamom. Pour the custard over the pumpkin. Place the bowl in the freezer (if using foliage, remove before freezing) and freeze until just firm. Cut the custard into chunks. Add to a food processor and process until smooth. Return to the freezer. To serve sprinkle with chopped pistachio nuts and rose petals.
‘I love using Schulz Organic milk products in this dish, especially their deliciously authentic cream.’ ‘Cardamom tolerates our cool climate but doesn’t reward us with flowers and seed however don’t despair, the foliage warmed in the custard brings a similar flavour.’ Kylie Treble
REAL Pizza PORT CAMPBELL
\With the environment and local suppliers at the forefront, REAL has chosen a palette of responsible ingredients which they encourage visitors to select from to create their own pizza or pasta. No meal need ever be the same. REAL encourages you to learn where ingredients come from, make informed choices and enjoy the meal that you create – and of course to pass on what you learn and experience. ‘Let’s work together toward building stronger community well-being through connected food experiences.’ ‘I believe that informed food choices have the potential to strengthen individuals and their communities and that’s my best fit, as a foodie informant.’ ‘Kangaroobie Meats are a local beef supplier whom I enjoy supporting wherever possible. The major tweek in these meatballs is the use of fresh Russian Tarragon and sourdough breadcrumbs.’ ‘Russian Tarragon is a rewarding pollinator and popular edging plant to grow in a cool climate.’ Kylie Treble A dining experience to meld together community, wholefoods, resourcefulness and creativity. Her ingredient choices seek connection to environment and community while reflecting personal responsibility. The restaurant will be aiming to minimise, upcycle and reapply packaging and food waste - driven by a need to share the choices at REAL to inspire others.
ANISEED FLAVOURED MEATBALLS (Makes approximately 40 meatballs) 500gm of minced beef 2 egg yolks ½ cup of sourdough breadcrumbs 4 tbsps of fresh Russian tarragon Salt & pepper to taste METHOD Combine ingredients. Roll two tablespoons of mixture into balls and place on ungreased oven trays. Bake in a moderate oven for 12 – 15 minutes or until just cooked through. Serve with a rich tomato pasta sauce and your favourite al dente pasta.
PLANT PILATES PIZZA
A REAL recipe – a new vegan pizza
‘Mt Zero are supporters and suppliers of a wide range of southern Australian grown grains and legumes. They have several types of quinoa and chickpea which I enjoy using. I have used the white quinoa to make this pizza base and spread it with a Zucchini & Rosemary relish. The pizza is also topped with pickled Broad Beans, Spinach, sliced Beetroot and Hummus made using Mt Zero dried Chickpeas’.
ZUCCHINI & ROSEMARY RELISH 500g of zucchini 2 sprigs of fresh rosemary, finely chopped 3 cloves of garlic, minced 70ml of white vinegar 1 tbsp of sugar (optional) 1 tsp of salt Grate or finely chop the zucchini into a saucepan. Add the remaining ingredients and boil together until the zucchini changes colour and the desired sauciness has been achieved. Transfer to sterile jars. Keep in the fridge for a week.
Cheese World ALLANSFORD
Cheese World is situated on the Great Ocean Road, 10 minutes east of the coastal city of Warrnambool and a 45 minute drive from the famous 12 Apostles in the dairy heartland of South West Victoria. Cheese World is the cellar door outlet for their award winning Warrnambool Heritage Cheddar cheese range.
TRIPLE CHEESE TOASTIE INGREDIENTS Warrnambool Heritage Tasty Mil Lel Parmesan King Island Dairy Triple Cream Sourdough bread Sea salt Butter METHOD 1. Butter the outside of each bread slice. 2. Place the bread unbuttered side up and layer the Tasty, Parmesan and Triple Cream cheese on top. 3. Place the other slice of bread on top (buttered side up). 4. Place in sandwich press for approximately 3-5 minutes or until the cheese is melted. 5. Remove from press and cut in half, sprinkle with sea salt. 6. Enjoy!
Myrtle Bar WARRNAMBOOL
Warrnambool provides a fantastic lifestyle for both living and running our businesses, Myrtle Bar and Graze Urban Cafe. Whether you focus on the great people of Warrnambool who offer true loyalty and support for your business, or the unrivalled opportunity to enjoy your own personal life in a location that offers so much to take you away from it all. We truly do have the best of both worlds.
BLACK & BLUE SALAD
250g Cape Grim Hanger Steak from Sheehans meats, Port Fairy 1 baby gem lettuce (whole leaves – washed) 1 whitlof lettuce (whole leaves – washed) 100g Bay of Martyrs blue cheese from Apostle Whey Cheese, Cooriemungle, VIC – crumbled into fingernail size pieces. 2 small breakfast radish, thinly sliced 1 recipe – Ranch dressing
Add all ingredients to blender and blend until almost smooth (a little texture is nice) 50g Good mayonnaise 60g sour cream (Full fat) 60g buttermilk 1 tbsp dill finely chopped 1 tbsp parsley finely chopped 1 tbsp chives finely chopped 1 tsp crushed garlic (Fresh) ½ tsp Worcestershire sauce ½ tsp white wine vinegar ½ tsp salt ½ tsp sugar ¼ tsp ground mustard
TO SERVE Season the hanger steak and sear over very high heat. A hot barbecue or charcoal would be preferred although a hot frying pan would suffice. Allow approximately 1 minute on each of the 4 sides. Rest the meat for a further 5 minutes. Lay the salad leaves in a bowl and dress generously with Ranch dressing. Add thin slices of Hanger steak to each plate followed by radish and blue cheese. Serve immediately.
HOT BUTTERED RUM The perfect toddy for a cold evening. Warming velvety rum goodness!!
INGREDIENTS 60ml dark rum or spiced rum 2 tsp spiced butter mix Hot water Spiced butter mix 150g unsalted butter Âź tsp cinnamon 1 tsp icing sugar Pinch ground ginger
METHOD Soften butter and thoroughly mix in other ingredients. Store in fridge (up to 3 weeks). Add rum to whiskey glass, add spiced butter and 150ml boiling water from the kettle. Stir until butter dissolves. Enjoy immediately.
Graze Urban Cafe WARRNAMBOOL
SPANISH EGGS WITH CHORIZO & PERSIAN FETA
INGREDIENTS • 4 free range eggs (we use Kaz’s Googs from Heywood, Victoria) • 150g Istra chorizo or similar soft chorizo cut into 5mm slices (Istra are a Victorian smallgoods producer from Musk, Victoria, very well known for their bacon also) • ½ brown onion (cut chunky) • 1 red capsicum (cut large pieces 20mm x 20mm approximately) • 2 tbsp chopped parsley • 30g Persian feta • Salt & pepper • Fresh dill & coriander for garnish (optional)
METHOD In individual cast iron pans, sautee the chorizo, onion and capsicum over a low heat (you could use 1 large cast iron pan or a good thick bottomed baking dish). Allow the fat to render a little from the chorizo to combine with the vegetables, add the chopped parsley and a little salt and pepper. After approximately 4 minutes crack 2 eggs per person into each pan taking care not to break the yolk. Place the pans in a hot oven 180 degrees celsius for approximately 8 minutes until the egg is cooked. Crumble the Persian feta over the top and garnish with large sprigs of dill and coriander. Enjoy!
The Wharf@ Port Fairy PORT FAIRY
The Wharf @ Port Fairy is located on the waterâ&#x20AC;&#x2122;s edge of the Moyne River in Port Fairy. With a modern Australian cuisine, the chef sources local, fresh and seasonal produce to prepare innovative dishes, that reflect contemporary trends in Australian cooking.
THE WHARF CHILLI MUSSELS Serves 4
INGREDIENTS Mussels allow at least 500g per person 1 large brown onion 1 bunch basil Olive oil 1 tsp garlic Chilli to taste (either fresh or paste) 2 tins crushed tomatoes Salt & pepper Good splash white wine Spring onions to garnish 4 bread rolls or any bread will do
METHOD Finely slice onion, basil and chilli. Add to pot with oil and garlic sautĂŠ off for at least 5 minutes. Clean mussels by de bearding them and give them a good rinse. Add wine to pot and cook out. Add tomato and slowly simmer for about 20 minutes. The longer the better. Add mussels and cover cook until mussels all open. Serve in a bowl and garnish with spring onions with a warm crusty roll or bread.