The menu is continuing to evolve weekly, & we will ever refine things. It will be interesting over the next couple of months given we’ve had an immense amount of rain, affecting not only the quality of produce we are getting, but also the price. There may be some changes due to this fact alone, to keep our prices competitive we may have to change some dishes.
Likewise the darkhorse blend is ever changing & is very exciting to see the quality of coffee coming from Mecca. Paul is really pushing the envelope as far as seasonal coffee buying goes. He is spending a great deal of his time, flying to countries around the world & buying some of the best coffees available directly from farms. This ripples down the line meaning we are delivered some amazing coffees both in our blend & single origins, with some lighter roast coffee’s origin coffees along the way too. We normally have some cold drip brewed coffee going & also syphon. We have changed our milk & are now using Country Valley milk & cream. It is from Picton, & is arguably the best quality milk that we can get our hands on.
Along with our change to Country Valley, as per my last news, our focus is that all of our produce to be as local as possible. Ideally NSW sourced, but definately Australian sourced, fresh & sustainable. Dealing direct with the farm is even better & we can provide complete transparency as to where produce has come from, how it’s been grown, what it’s been fed, etc. I believe that by supporting local & Australian suppliers & producers that hold the same ethics, we will not only be securing the best produce that we can, but hopefully securing a food supply for our next
generations, as supporting these businesses gives them longevity also. Given the way we buy our top quality produce, means that we can serve it to you at great value, a reflection of this is that we were named in the Sydney Morning Herald Cheap eats, as being a destination to eat great quality food at great value, something we’re very proud of.
Produce dinner’s are back in full swing on the last Friday of every month. We have a Little Creatures matched beer dinner coming up at the end of March which is almost booked out! It’s very exciting, even for me who’s not normally a beer drinker, but we’ve been suffering for the cause & doing some “testing”, & have some amazing flavour matches for the evening. We have also almost booked out the following dinner on the 27th April.
I am still on the baking war path & our first oven has arrived! We are baking every day, & the only day off, if any at the moment, is Monday depending on how busy we are on Sundays. This may change over the next month or so as I am working on the logistics of distribution & may start distributing our sourdough to other cafes & restaurants. I’ve been approached by quite a few restaurants & cafes with regards to supplying them with our bread. The hot cross buns are back in production Friday, Saturday & Sunday up until Easter. If you are interested in some for over Easter it will probably be a good idea to order them as last year we sold over fourteen dozen on Good Friday alone, & that was without any orders! Made on sourdough, they contacin no sugar, eggs or butter, just flour, water, salt & spices & either a traditional style fruit bun or a dark choc chip, orange & currant version. We recommend them with lashings of Pepe Saya butter!
Lastly, I have finally taken the plunge & sorted out a labeller so we can label our jams, peanut butter & produce that we make in house. If you would like to take home any of our produce, be it pepe saya butter, shultz bacon, our marinted fetta, we should either have it packaged & labelled already or can quickly organise it for you!
look forward to seeing you all soon,
Happy New Year!
The menu is evolving weekly, & we will ever refine things. We are on the quest for sustainability which means that we have changed the ocean trout we were buying, & curing to a king salmon. We cure it as we did with the ocean trout, & then lightly smoke it. It is amazing salmon, the flavour & texture is better than any other salmon I’ve ever had. When I first heard about this salmon I thought that it was just hype, but it is amazing! Our lunch menu has changed also, & we will over the coming months try & source almost everything from lunch to start with so that the entire lunch menu is sustainable. We are sourcing more & more from an organic farm, hence, the organic heirloom beetroot salad we have added to the lunch menu, the presentation is amazing & the combination of flavours is so well balanced! Almost enough to turn a man vegetarian... Almost, but not with all this beef around! We are still buying our organic grass fed Taralga springs Angus beef, & we are using it from everything from steaks to meatballs for our spanish breakfast to a humble cheese burger with of course a house made sourdough brioche bun! All the silverbeet we are getting now is organic too & we are hoping we can source a local honey soon also!
Dinner...... The never ending question. Will we? Won’t we? We keep asking oursleves even, but Darren & I have decided that every last friday of the month will be a dinner. Probably every 2nd month we will do a produce dinner as we have done before, & on the odd months we will do a simpler menu & will be a “brown paper bag” night or BYO. Ideally it would still be limited to the one big table so you will have to get in quick! The first dinner will be on 27th January!
We survived the run into Christmas without Cam & Tanvir. Cam is back, illness free & without too much weight loss & still happily married, so far...... A huge thanks to the boys from Whithorse who have been helping us through January whilst they are closed. Word from Tanvir is that he is married! Elisha is off to Goulburn to do her police training, so we are desperate need of staff again! Floor staff in particular. A manager would be great too if we can find one, as I intend to branch out this year & try & start wholesaling our bread! I have taken the plunge & ordered an oven. It will be a squeeze for the time being, but will mean that we won’t fight over the oven & we can ultimalety produce more bread & at a higher quality & consistency & once this happens I will take on some wholesale accounts!
A new website has been on the cards for quite sometime. Tim (& Sarah) who frequent’s the cafe often as many of you do, runs a web design company called Digerati. They are running a competition on their facebook page to win your business a new website. I have signed us up to be in the running, so jump onto facebook (facebook.com/letsmakeawebsite) vote for our entry, & you could win yourslef an ipad! Or, if you are a small business owner you could enter your own business if you are after a new website!
look forward to seeing you all soon,