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Words of Wisdom Alumni Article
In kitchen you will find a team passionate about gastronomy delivers beautiful cutting edge, seasonal food
matched with an internationally acclaimed wine list. The kitchens work from the ground up producing virtually
everything, from house baked breads to an extensive charcuterie range, on the premises.
A complete focus is on best of the seasonal ingredients and produce which is sourced locally. Produce is often
hand picked for a morning delivery. Local lamb, rare breed pork, grass fed beef, fresh water fish, sheep and goat's
milk cheese, heirloom fruit from old orchards and windfalls from local gardens arrive at the kitchen. Restaurants
have fostered an open door policy, mentoring and supporting small sustainable producers and growers and
developing a local food culture amongst fellow restaurateurs, chefs and residents.
Regular guests will tell you of their favourite season and of memorable dishes. Perhaps the butter poached
pheasant with chestnuts and Farrow in autumn, the spring lamb with asparagus and morels. The duck with
orange braised witlof; the golden roasted free range chicken of summer with corn and yabbies, or the truffled
Pecorino tart with artichokes. Barigoule, eel, Murray Cod and trout; rabbit and hare, speak of local waterways
and fields.
Wild damsons, Winter Nealis pears, quinces and yellow crab apples feature in fabulous desserts and, in time
honoured country fashion, are also made into delicious preserves for enhancing leaner seasons. Each seasonal
menu takes you on a trip down country lanes, through the orchards and across the farm paddocks of the region.
Menus are generally altered twice each season, according to best available produce. These changes generally
follow the seasonal calendar, although Mother Nature, marching entirely to her own drum frequently throws
some surprises at us.
Iconic Australian foods
You are likely to come across these iconic Australian foods when you move to Australia:
Vegemite - Sadly not an Australian owned company anymore, this thick dark brown yeast spread is a great
source of vitamin B and is adored by many Australians.
Chiko Roll – These spring roll like deep fried snacks can be found in convenience stores and fish & chip shops
across Australia
Lamingtons - Invented in Australia they are essentially squares of sponge which have been dipped in chocolate
and coconut.
ANZAC biscuits - Crunchy cookies made of rolled oats, golden syrup and desiccated coconut named after the
Australian and New Zealand Army Corps.
Pavlova - An Aussie BBQ for some is not complete without a Pavlova for dessert. Although the origins of the
Pavlova are unclear Australians like to claim it as their own. It was created for the ballerina Anna Pavlova who
toured Australia in the 1920s.
Weetbix- You can't really get more Australian than these wheat biscuits eaten for breakfast.
Meat pies & sausage rolls - an Aussie staple sold at football matches and bakeries across the nation.
Damper- you may hear of this traditional bread but it is rarely eaten by most Aussies
Fish & Chips - a popular food to eat on the beach
Hamburger with 'the lot' - A traditional Aussie hamburger with the lot it's a massive mouthful of meat, tomato,
bacon, pineapple, beetroot, egg and lettuce.
Barramundi - is a popular Australian fish variety. Australia's clean waters produce an abundance of seafood.
Australians love to eat outdoors. A BBQ or picnic is a typical 'Aussie' way to enjoy a weekend meal. Most homes
have a BBQ and BBQs are readily available in parks and beaches.
While meat is a core part of the Australian diet due to Australia's strong agricultural economy, more and more
vegetarian eating habits are becoming common in Australia. You will almost always find a vegetarian option on
any restaurant or café menu in Australia.

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