A delicious recipe thanks to The Farmers Arms Daylesford Great Western Hotel Ballan
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A delicious recipe thanks to Tom Brockbank from Hotel Bellinzona / The Virgin Cafe!
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A delicious recipe thanks to Gary from Spade to Blade!
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A delicious recipe thanks to the Farmers Arms Daylesford kitchen!
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A delicious recipe thanks to the Farmers Arms Daylesford kitchen!
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A delicious recipe thanks to the Farmers Arms Daylesford kitchen!
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A delicious recipe thanks to the Farmers Arms Daylesford kitchen!
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The Farmers Arms Hotel Daylesford is not your average pub. It boasts a truly seasonal menu, focusing on highlighting local and in-season produce. We deliver dishes that re ect the best of the region, sourcing from local organic farms and produce growers to ensure not only sustainable and tasty dishes, but also generous and deliciously avoured meals. We take great pride in all of our menu and this Twice-Baked Cauli ower Sou e is one of our sta favourites. We hope you will enjoy making it at home too.
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METHOD
Preheat oven to 170 degrees.
Peel and slice shallots 4 mm thick. Place in small bowl with the sultanas.
Put all pickle ingredients in a pot and bring to boil. Simmer 1 minute and then pour over sultana mix. Set aside to soak. Overnight is preferable but a few hours of pickling can sauce. Once the sultanas are visibly plump you're good to go.
Roast almonds in the oven until crisp and light brown on the inside. 6/10 minutes. Once cool chop up in the food processor until they are in the middle of chunky and fine. You could also just put in a clean t towel and smash with a pot. Saves washing up more dishes.
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With my Scottish heritage, it is no surprise that I grew up on Black Pudding and absolutely love the stuff. There are some pretty terrible options around, but you simply cannot go wrong with the Oakwood Black Sausage. It has the right amount of spice without being too sweet, holds it shape well when frying without being dry or rubbery. You can buy directly from Oakwood Smallgoods or Maxi Foods in Castlemaine.
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Chef David Willcocks worked in the south of Spain where he dined with famed chef Dani Garcia. This is his take on Garcia’s gazpacho. Served well-chilled is a refreshing dish on a hot day. The addition of the cherry puree to the gazpacho lifts the tomatoes with its sweetness and adds an extra dimension to the classic Spanish dish. Garnish with a few ripe tomatoes, pitted cherries, grated frozen cherve, a fillet of good quality Spanish anchovies and pistachios, or equally keep a bottle in the fridge as David does in his house to be enjoyed whenever.
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We absolutely love Annie Smithers' cooking and her recipes are always generous, easy to follow and full of flavour. Annie lends us her wonderful whole roasted snapper dish for Summer to showcase the new potatoes, fennels and herbs of the season. A great dish for the upcoming balmy evenings…
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