Spring lamb cutlets are so sweet and tender and just need a salad to accompany them. This is a quick, warm salad of Israeli couscous and is more a concept than a recipe. We’ve added red pepper, parsley, and mint but you can use your imagination and add ingredients like Spanish onion, tiny cubes of watermelon, crumbled feta, diced tomato.
Read MoreA beautiful salad to make the most of the region’s excellent potatoes and our smoked trout from Oakwood Smokehouse. Easy to make, very delicious, and perfect with a glass of white wine or a lightly hopped beer.
Read MoreWe couldn't resist coming up with a great banging dish to showcase Mimi's Laphet fermented tea dressing. This is the classic Bang Bang Chicken – named for the sound of the mallet pounding out the chicken – something we don’t need to do with our tender chicken. It is so delicious and easy to make AND it’s healthy!
Read MoreIf you have never had Kassler, try one of these. They are brined and smoked pork chops originally from Germany. When they come from Oakwood Smokehouse in Castlemaine, you know they are made from free-range and old breed pork.
Read MoreThis is an amazingly quick meal for two that looks sensational. We use Luv-A-Duck pre-cooked duck breast. They are packed with a load of their own jellied juices that make the perfect sauce! This is a great dish served with Blue Pyrenees rosé or even a Passing Clouds pinot noir.
Read MoreRalf Finke from Oakwood Smallgoods is a German Fleischermeister. We love the way his German-style smoked pork, from bacon to Kaiserfleisch can be used to change cabbage and Brussels sprouts from the every day to the extraordinary. This little dish is quick to make and perfect to serve with roasts and was developed here in Daylesford by food legend Mary Ellis a few years back.
Read MoreMy goodness these are tasty. Tasty and zesty. Beautiful, pickled jalapeño peppers from farmers Edward and Fiona Benedict who grew them over summer at their beautiful little farm in the heart of historic Glenlyon.
Read MoreThe beetroots from Captain’s Creek Organics are so full of colour and flavour you can grate them raw and add them to a salad. But by cooking them you help transform some of the starch into sugar making them a little sweeter and less earthy.
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