IN DULGE
TO START Grilled mini potato cake, smoked Barramundi, lemon pepper dill cream and crispy capers. Coconut and galangal crusted chicken tenderloin with green curry coconut mayo. Goat's cheese and asparagus tart with fig onion jam.
MAINS (to order) Ironbark smoked Rib Fillet on Kenilworth cheese disk, watercress, rosella BBQ sauce, lemon aspen aioli and wattleseed macadamia pesto Chilli ginger soy shredded pork cheek on sesame pancakes, Ceylon spinach, caramelized pineapple and crispy sweet potato chips Lemon myrtle confit chicken Maryland in a crispy buttermilk skin on sweet yam mash and Warrigal greens with a blush finger lime buerre blanc with bush tomato relish
DESSERT (to order) Lime curd taco with vanilla bean creme fraiche Lavender pannacotta with rosella blueberry compote Ginger sticky date ice-cream with macadamia crumble
T
he global Terra Madre Day was celebrated in style at Kin Kin General Store's newlyrenovated Barn. Chef Jodie Williams and her team from Black Ant Gourmet and Kin Kin General Store served up an amazing, informal and stunning lunch utilising the very best local and indigenous foods. Producers shared stories with foodies keen to learn more about their work. Terra Madre Day is a major Slow Food event, celebrating local food on a global scale and bringing together all who share the vision of a food system that supports local economies, that respects the environment, biodiversity, taste, and tradition. The location in picturesque Kin Kin was the
epitome of the Slow Food movement with an abundance of locally-grown and sourced produce a highlight of the menu. The hardest part of the day was choosing which main dish and dessert to order! Jodie recreated her Ironbark smoked Rib Fillet which was a hit at the international Terra Madre conference in Italy last year. She was one of six delegates sponsored by the local Slow Food chapter to represent the region and country at the world's largest fair food fair. Fellow delegates CC from CC's Kitchen, Karen Jarling from CGL Beef and former delegate Sally Hookey from Hinterland Feijoas were amongst the revellers.
Set within the iconic Kin Kin General Store, Black Ant Gourmet showcases delicious, local produce. We can cater for a range of events as well as offer fresh ready-made meals perfect for enjoying local, gourmet food in your own home.
56 Main St, Kin Kin | Ph 5485 4177 Open 7 days a week Breakfast & lunch 7am to 3pm | Friday Dinner Saturday - occasional themed nights Sunday - BBQ buffet www.blackantgourmet.com.au
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Autumn 2019