Pictorial essay of the meal at Grazing, Gundaroo, NSW as part of the #humanbrochure
Cream of tomato soup with Hobbit’s Farm goat cheese toast, dressed with La Barre lemon infused EVO.
Paired with ‘The Swinger’ Sauvignon Blanc 2012 – Capital Wines
Hobbit Farm is in Jindabyne, NSW. The climate is reflected in the tang of the goat cheese.
Chef Kurt Neumann’s Snowy Mountain rainbow trout – house smoked over kyeema grapevine clippings and served with an olive tapenade, almond puree, puffed grains, and watercress.
Paired with Four Winds Riesling 2011
Chef’s talent includes imagination and great use of local produce. Kangaroo tail and beetroot tortellini with garden beetroot relish, goat cheese and wattle seed burnt butter
Paired with Lark Hill Pinot Noir 2011
Bugendore smoked lamb cutlet with Doodle’s Creek aioli
Paired with Lambert Shiraz 2008
Local free range pork belly sliders with Lynwood onion Marmalade
Paired with Capital Wines ‘The Treasury’ Tempranillo 2012
This post is to capture parts of the #humanbrochure weekend designed to showcase Canberra. My partner and I were part of the Food and Wine Stream, in this Australian Capital Territory Tourism initiative. See what the other 498 humans were up to by visiting the human brochure website. Look for me in ‘Food and Wine’.