I haven’t had much to say here for a while, not for want of activity!
Craigmoor Pavilion is six months old – hosting functions, making magnificent sourdough and redefining weekend grazing. As hard as I am to please, I love its new/old look.
We grew Australia’s first organic hemp seed crop and are using it in all sorts of ways now that it is happily (and luckily) legal for human consumption.
The edible garden continues to expand in productivity, form and beauty.
Our staff has grown too, including two of my sons working as chefs (Sam is baking and Alec is sous) and my step son Alex as restaurant manager at Zin. Somehow we are all still talking to each other.
And it is with much pleasure (and relief) I introduce you to Jeremy Metivier, Zin House’s Head Chef. Jeremy and I are combining his considerable fine dining skills with my simple ethos, aiming for an elegant balance.
I met Jeremy when he was at Cottage Point Inn and we enjoyed many spirited discussions about food, eating and growing the food you eat over the year or so we took to decide to work together.
These discussions have continued and intensified with wins on all sides – a win for Jeremy as a foam snuck in, a win for me when the sous vide machine didn’t and nothing but wins for those eating our new menus.
We look forward to sharing The Zin House with you soon, maybe even for the following event where David Lowe challenges the worlds best Zin’s to a vertical of his own.
Truffle & Zinfandel Dinner with Jeremy Metivier & David Lowe.
Sweet potato soup with shaved truffle
Sam’s hemp seed sourdough
Truffled snapper carpaccio, celery & radish
Poached egg, brioche mash
Granny Smith, pinenuts & truffle
Potatoes dauphine with truffle
Silverbeet gratin & port jus
Truffled High Valley Brie
Spencer Chocolate macaron with truffle
$195pp all inclusive