We recently catered a beautiful private luncheon at a client’s home in Nhill. It was such a lovely gathering with a delightful menu and wonderful guests. I still have that moment, every time I get in the car to leave, where I think, What have I forgotten?!
Hello friends,
Exciting news! We’re in the final stages of planning, and we hope to have the golf club up and running by Thursday, 28th November. We’ll be open for à la carte service starting at 4 pm on Thursdays, then from 12 pm on Fridays and Saturdays. On Sundays, we’ll be open from 11 am, but there will be no dinner service that day. Don’t forget, we’re still available for private catering and events!
So, what’s been happening in the kitchen?
Here’s a glimpse of the menu:
- Pan-fried gnocchi with spring onion, peas, fried saltbush, and ricotta salata
- Barramundi with pea purée and brown butter
- Duck with macadamia cream, grilled beetroot, and warrigal greens
- Flourless chocolate cake with quandong jam
That was our Friday, and now let’s talk about Saturday—The Dimboola Show!
I was approached by the committee to see if I could do a cooking class, and of course, I jumped at the chance to cook on the show stage. I reached out to my friend Margaret, a legend in the CWA, to join me on stage and make her famous scones. I showcased two types of damper: wattleseed and beer & mountain pepper, featuring my stepbrother’s Little Desert Brewing Co. goat beer.
It was a bit of a juggling act with one microphone, but we made it work! In the midst of cooking, I spotted one of my junior chefs, Sophie, in the audience. She’s done a few live cooking classes with me, so I asked her to jump on stage, help cook, and hold the microphone when needed—she was a superstar!
Margaret whipped up a saltbush and warrigal green scone, sharing her incredible old-school cooking tips along the way. I could listen to her for hours. After that, I made a mountain pepper and wattleseed kangaroo dish with a bush foods stir-fry, using ingredients like saltbush, warrigal greens, chickpeas, Geraldton wax, bush thyme, and lemon. Attendees were able to taste the dish, and it was a fantastic day.
A huge thank you to Margaret and everyone who attended!
If you’d like to book a table at the golf club, you can email This email address is being protected from spambots. You need JavaScript enabled to view it. or contact 0428 138 856.
