It has been suggested, in less than subtle terminology, that in this blog I talk too much about the garden and neglect what The Zin House is doing as a restaurant.
There are people who work here – waiting, cooking, cleaning, marketing etc, who want me to remember that we are actually a restaurant.
I could remind them that like the grapes that make the wine great, good food starts in the garden. I could just eat all the raspberries without sharing. But just to prove I can be compliant (and because they’re right), here is the lowedown of the highlights:
- Our new chef has started – Stuart MacIntyre, fresh from two hat restaurant The Stokehouse in Brisbane. His partner Eilidh Mathers has traveled with him and you will find her working with Kat on the floor.
- We have rolled Tapas out to Saturday nights as well – you can now eat with us every Friday and Saturday night.
- Farm Forage is a long lunch with my mate Jared Ingersoll on March 21. Jared is a well known Sydney Chef/Restaurateur (Dank St Depot, Cotton Duck and pop up Barrel and Beast) and a fabulous forager, two years ago we put together over 30 ingredients from the farm and this year guests can forage with him before lunching at long tables in the garden.
- There is a whole program of new events on our website www.zinhouse.com.au including Duelling Winemakers, Eat my Words and Blend it like Blackie.
- We’re harvesting, filling jars and creating for the Farm Shop, officially opening on Friday March 20. You’ll be able to pop in on Mondays and Fridays for a shelf forage and light meal or buy my bread on weekends.
- Our favourite muso Pat O’Donnell who wowed everyone during the 1969 Tour concert, is back on Thursday May 7 playing the entire Tea for the Tillerman album. $65 for three course supper and show (indoors, 50 seats only).
And back in the garden…. 🙂
We’re harvesting hundreds of kilos of tomatoes and doing things like this with them:
Semi Dried Tomatoes
Halve the tomatoes and lay flat (cut surface up) on baking trays lined with baking paper. Sprinkle with a mixture equal parts salt flakes and castor sugar. Sprinkle some thyme sprigs over, cracked pepper and drizzle with a little olive oil. Add some sliced garlic if you like.
If using bigger tomatoes cut them in slices about 10mm thick.
Dry in an oven at 70 degrees celcius for about 12 hours or until dried to your liking. Alternatively dry in hot sun over a couple of days.
Store with good extra virgin olive oil to help them keep for several weeks.