Autumn has arrived and what better way to celebrate than a tasty slow roast on a spit? Our very own chef and food guru Brigid Kennedy shares her top easy 3 steps to cooking the perfect roast: -Pick your preferred meat and cover it in oil before rubbing salt over it. I like to cook my roasts for about 12 hours. -Flood the base with…
14 February 2019: Last Sunday was a perfect afternoon for celebrating the abundant Summer Harvest! Lunch was served in the garden under the wisteria and rose arbour. The seven vibrant dishes crafted from fresh, seasonal ingredients were perfectly matched with stunning, award-winning local wines. Many thanks to our guest speakers, Tony Cogsriff from Centennial Vineyards and Jeff Aston from Tractorless Vineyard who shared their passion…
We grow and cook lots of lovely Jerusalem artichokes at The Loch as they favour a cooler climate. The yellow flowers brighten up the garden while the knobbly tubers are a wonderfully flavoursome and versatile root vegetable. Here’s a recipe for Jerusalem artichoke soup to keep you warm over winter. Ingredients: 4 large Jerusalem artichokes 50g unsalted butter 2 cups vegetable stock 1/2 tsp lemon thyme 1 tsp lemon…
The cooler weather is not too far off and that makes us start to think about winter roasts! Here are our tips for cooking the perfect roast at home. Ideally you want to know the origin of your meat and buy local. There are many wonderful producers in the Southern Highlands that offer high quality meat. We featured award winning Redleaf Farm Pork and Your…
Easter is early this year and if you’re hosting then you’ll need to start planning! We love the idea of incorporating a foraged birds nest, feathers, home dyed chicken eggs and freshly picked yellow flowers into your table decoration. Making your own Hot Cross Buns always impresses so we’ve asked Fiona (Simmer on the Bay chef) to share her go to recipe for inspiration. Ingredients…
Summer Stone Fruit Tart Ingredients 1 portion of short crust pastry 3 cups stone fruit, sliced 3 tablespoons honey 1 tablespoon lemon juice 1 egg, lightly beaten Instructions Heat oven to 180 and place the baking try in oven to heat up. Place puff pastry on baking paper. Roll edge of puff pastry towards centre to create a half inch border; set aside. In a bowl…
In the Tasting Room one of our most popular meals is the Vegie Patch Plate as it provides guests with the opportunity to sample a wide range of of local produce. This week we have a double baked zucchini soufflé and while there are plenty of zucchini on the farm stall you may want to have a go at making it during the week. …
Last Sunday we celebrated the Summer Harvest with a group of wonderful guests who all certainly knew how to enjoy themselves! Guests indulged in seven delicious courses using produce from The Loch garden and local producers. While they were working their way through the menu, local award-winning wine makers gave guests insights into the wine making process and what they believe makes their wines award…
When on holidays we try to leave work behind but everywhere you turn there are great small producers doing amazing things. This holiday season New Zealand and Tasmania both delivered on food and wine. While in Tasmania doing some consulting work, Brigid was influenced by concepts she was putting together for a friends’ new business that included country high teas. As our boutique barn…
With only four weeks until Christmas it’s time to start thinking about a bit of Christmas shopping and organising the annual Christmas catch ups. We’ll be making sure that gifts are not only perfect for the recipient but made ethically, sustainably and locally. Our farm restored antiques give beautiful and well-made furniture, homewares and a variety of unique objects a second chance to be loved….
