Farmer and the Chef at Bask Eumundi

Image source: Photographer Katja Anton

Bask Eumundi presented a paddock-to-plate feast featuring one of its favourite local farmers, as part of The Curated (side) Plate. Deb Caruso drooled over every drop.

Bask Eumundi head chef and co-owner Jack Madden teamed up with one of his favourite farmers to present a paddock-to-plate feast as part of The Curated (side) Plate.

The four-course menu with matching wines, invited guests to Tempt, Taste, Savour and Linger with a specially-curated menu that showcased products direct from Eastwell Farms, a 162-hectare property in Kin Kin.

The meat and mushroom magnificence from Eastwell Farms was brought to life with dishes that were cooked with the same love and attention that Bryant and  Susie Ussher put into running their farm.

The fancy fungi were presented as a cannelloni with confit garlic and soft ricotta, and expertly matched with a salad of bitter leaves, roasted grapes and walnuts – simply fabulous!

Between courses, Bryant shared how the family has embraced regenerative farming practices to nourish the grass-fed cattle as well as the gourmet mushrooms grown by Susie and her son Alex – a rainbow-spectrum of Oyster mushrooms and the curious but delicious Lion’s Mane mushrooms which Jack incorporated into an Eastwell Farm beef brisket with Bourguignon sauce, pancetta, vincotto glazed onions, potato gratin and pan jus.

The respect, appreciation and admiration between farmer and chef was evident and added an extra special flavour to a superbly-stunning event. 

Bravo Bask Eumundi!

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