december news
It’s that time of year again.. The days are longer the mornings are getting busier earlier & we’re rolling into christmas & the holidays! Hopefully the rain will hold off!
We are taking orders for hams if people are interested. They will be approx $12/kg for 8-10kg ham & we can take orders up to 20 December. They should have them delivered from Barossa fine foods by the 23rd December! They are the winners of some of the best smallgoods in Australia, & are all naturally smoked & gluten free! They even do an organic & nitrate free ham which is amazing, but a little pricier! Be sure to get in early if you want one! We will also take orders for my steamed christmas pudding, again if you are interested please come & have a chat with me about how many people it will need to serve etc. I will also try & organise a sample one for you all to try but I have been perfecting this for a few years so I think it’s pretty good! It is also wheat free, but unfortunately not gluten free!
As some of you know I have been testing my own sourdough, & are getting very close to nailing it! We will look into baking all our own bread if we can consistently produce good results over the next few weeks! I am a little obsessed with it at the moment, if you see me racing around showing off loaves of bread, it is probably just one of my triumphs! There has been enough failures over the last few months that it is great that I think we finally have cracked it! One of the failures even became a pair of sourdough birkenstock’s it was so aptly shaped! Look out for some & if you interested in trying some, have a chat to myself or some of the staff as I am baking most days & normally have some to share.
Our wine list has changed again slightly as we move towards the warmer months, the chardonnay, a new pinot grigio & a gorgeous red wine called “miss harry” which is a french styled wine that tastes like strawberry’s & cream! We are waiting on our first delivery but should be with us in the first week of December.
Cam has left us in support of his mate Chris, who is paddling the length of the Murray River to raise funds for Lifehouse @ RPA: The Chris O’brien Cancer Centre. You can keep track of their progress or make a donation @ www.ayac.com.au & support what I think is a great cause!
We have been blessed to have some new faces esp. barista’s as good ones are hard to find & I hope you will find them as personable as all of our other great staff! As I keep saying we are getting there, although I’m not too sure where there is yet, it feels like we are heading in a good direction. I would love to thanks everyone for their patronage this year, & if you’re going away have safe travels, a great Christmas & new year!
feb news
Ramping out of school holidays, dinners have finished up. It was a selfish indulgence,cooking & serving the food we enjoy for dinner & hope you all enjoyed it too!
There’s been a changing of the guard here too. Darren, who joined us in October from Danks St depot will now be heading up the kitchen. The menu will evolve more over the next few months. This will be a path that we will follow into the future, which means we can keep our produce as fresh as possible. My apologies to those that are missing
some of the items that we have removed, it is not because they aren’t nice, it is because we can’t always make them fresh or to order & hence the quality &/or consistency suffers due to this. Our aim is to provide you with the highest quality produce. All of our meats are gluten free from sausages, to bacon & ham which are naturally smoked & contain no preservatives. We use free range eggs & produce as much from scratch as we can on the premises.
We have placed the ultimate steak & fritte’s on the menu! It is a 500gr pasture fed rib eye, it is steroid & hormone free & is purebred hereford cattle from the hunter valley. It is cooked to your liking & served w house hand cut chips & a homemade red wine jus! Come in & try one monday to friday before the end of march & we’ll give you an introductory discount to get you hooked. The general concensus amongst staff was that this was probably the best steak they’d ever had! To top it all off it’s even MSA approved!
sonoma sourdough deliveries are still coming fresh monday, wednesday, friday & saturday. Darren has been making some amazing jams & preserves that we serve with our toasted sourdough which you can purchase now too if you wish or try some beautiful NZ white clover honey.
I have modified our wine list, putting together a list that you can try by the glass & then a premium list (for sheer indulgence sake) of some vintage wines & premium wines.
Our new grinder has made the space less noisy & more welcoming, for that reason we have been enjoying some great single estate coffees both as espresso & light roast for filter seeing that we have the extra grinder. As a coffee & red wine lover i find these to be some of the most amazing experiences. To drink as black coffee, the flavours from the area surrounding where the coffee has been grown really stand out. For example, the ethiopian coffee’s Reuben from Mecca has been roasting, have very distinct citrus & berry overtones, try one today!!
I would love to know what you think about some of our new additions as we are very excited. There will be some delicious desserts coming soon too! (the chocolate fondant is to die for if you enjoy chocolate)
look forward to seeing you soon,
Nick
P.S. It's great to see Tanvir back!
