This January I’d like to invite you on a tour of our edible garden (I’d call it ‘my’ garden but Jackie does all the work).
The plan is for you to join Jackie and I on a gathering stroll in the garden and orchards then retire to the dining room for a meal based on what we’ve found growing.
Given the slight issue of time travel we will have anticipated some of your finds and pre-picked and cooked ahead that morning as well as me cooking from the open kitchen during lunch.
Head chef Jeremy will join us for a demonstration of what he might have done in comparison to some of the dishes I will present – a little Kiwi rustic vs French refined in our Aussie kitchen.
It will be each Monday in January. I learn something every time I’m in the garden and I’m looking forward to sharing the summer pickings, Jackie’s fabulous expertise and a leisurely meal of food that will speak for itself. Can’t come on a Monday? Talk to us about customising your own group or buying a gift voucher as Christmas gifts for the garden obsessed.
But that’s January, a lifetime and Christmas away. And we know its nearly Christmas because I just plugged buying gift vouchers; well now you know I’ve moved into the marketing department!
My heart and that of Zin House remains firmly in the garden. It’s been a big year of recognition for excellence and I like to think also for authenticity. It’s always bothered me when pocket handkerchief gardens feeding 1,000 + covers talk baldly about cooking what they grow. All of us who do the hard yards, and I include our colleagues at Pipeclay Pumphouse here, know what it takes to actually grow the talk.
I remain infuriated with the obsession for how food looks over how it’s grown and how it tastes. The greatest compliment you can give us is to tuck in with lots of yum’s, stretch out over the privilege of a meal that isn’t sandwiched between the two hours most convenient to someones spreadsheet, bring your friends to share a sunset and continue to support our small country restaurant as it grows.
Whilst ‘the marketing department’ may be very happy for you to shoot your meal, I’d much rather you just savoured it.
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.
Winter sorts true gardeners from the posing guardians.
Like me – an indoor dweller making brief dashes to wave instructions, place requests and greedily take possession of the harvest that’s offered into the snug of the kitchen.
Our gardener Jackie is a rain, hail or shine, sunflower gold legend.
To look you wouldn’t think there’s much growing but a steady stream of salad, spinach, brassicas, herbs, radishes, Jerusalem artichokes and rhubarb flow in the door. Thin pickings increase creativeness and a new batch of nettles will make a pesto to top oxtail ravioli. Today I picked the first of the seasons blood oranges. Actually they’re pretty sad and as once predicted are now ‘the bloody oranges’.
But now is also a time to dream and plan – a new rose bed with choices by all the team and discussions underway on our herb and spice trail including an edible meadow. The 23 terrace shutters and a mansion front door inadvertently bought at auction, still thinking.
The good cold weather news is that anyone’s cooking can shine in winter.
A handful of ingredients, thrown together and slow cooked. Ever notice that when they interview the worlds greatest chefs they invariably feature the food they ‘love to cook for family and friends’? And it’s simple food! Food for kings – and gardeners, same thing round here.
Oxtail ravioli with mushrooms in soy chilli sauce
Serves 8 as an entree or 4/6 as a main
If you’re making this dish for two just freeze the extra portions of ravioli, it takes very little extra time to make a large version.
If you don’t wish to make the pasta buy wonton wrappers.
You can skip the braised oxtail step and use a seasoned mince or left over meat filling for a quick alternative.
You could also cook the pasta as ribbons and toss the meat and juices through it ragout style
Prepare the oxtail braise and the pasta dough as per recipes below.
10 minutes before you want to serve prepare the mushroom sauce.
Serve at once in a big dish for sharing.
1 kg oxtail, seasoned with salt and pepper
1 each carrot, celery stick & onion
1 litre stock or water
1 cup diced fresh tomatoes or a can of diced tomatoes
1 cup red wine
a few cloves of garlic
2 bay leaves
Combine all the ingredints in a heavy dish with a tight fitting lid and cook slowly for three hours or until the meat falls from the bone – or overnight very slowly
Remove the meat from the bones and dice. Set aside the juices
300 grams pasta flour
3 eggs ( 60 gram eggs)
1 small teaspoon sea salt
1 teaspoon paella spice (optional)
Combine all ingredients into a pliable ball, either by hand or machine. Add a little more flour or beaten egg to get this consistency if necessary.
Rest the dough, covered, for an hour or until you are ready to use it.
Pass through a pasta roller or roll by hand until you have sheets that are approx. 2mm thin (Level 6 on a pasta roller)
On a flat lightly floured surface use a round cutter (between 80mm and 90mm is usual) to make the ravioli base, three or four per person for an entree size and a few more as a main course
Using your fingers or a pastry brush, sparingly wet the edge of one half of the pasta circle with a little water
Place a rounded teaspoon of filling (recipe follows) in the centre and fold in half
Gently push the seam together to seal
Set aside on a baking paper lined tray, do not let them overlap. At this stage the ravioli will keep well for a day or so or freeze for use directly from the freezer
They are now ready to be cooked, not too many at a time, in gently boiling water until they rise to the surface
8 large meaty mushrooms, thickly sliced
100 grams butter
50 ml olive oil
3 or 4 cloves garlic, sliced
1 large red chilli, sliced
the leaves from a couple of sprigs of fresh thyme
100 mls juices from the oxtail
100mls white wine
1 cup of peas or sliced snow peas
25 mls soy sauce
10 mls sweet chilli sauce
Bring the butter and oil to a sizzle
Add the garlic, chilli, mushrooms and thyme
Sauté until just colouring
While still on the heat add the remaining ingredients and cook another minute or until a thin sauce consistency
Check for seasoning
Place the cooked ravioli on the base of a serving platter. Top with the mushroom sauce.