Spoonfuls of Wanderlust: birthday

Sunday, January 4, 2015

June Weekender, Part Two - Farmer's Arms Hotel, Red Fox Deli, Dayesford Markets and Mushroom Hunting

Saturday 7 June 2014

Farmer's Arms Hotel, Daylesford

2011 Yering Station Village Pinot Noir (Yarra Valley, Victoria) 10.50

Tasting plate - Feta, prosciutto, olives, pork duck and cognac terrine, chicken liver parfait, taramasalata and salmon gravalax 25

Chargrilled porterhouse with roast potatoes, rocket salad and red wine jus 36

Sunday 8 June 2014

Breakfast - home baked bread with home made marmalade, and a cup of tea

Daylesford Sunday Market

Amazing Mill Markets

Red Fox Deli, Creswick

Pine mushroom hunting*

* Mushroom disclaimer: If you cannot tell with 100% certainty if a mushroom is edible or not – do not eat it. Don’t eat it if you don’t know. Really. So please don't use any of the photos on this site to identify mushrooms. If you're keen to learn how to identify edible mushrooms, consider going on a guided tour.

Farmers Arms Hotel - 1 East Street, Daylesford, Victoria, Australia (03) 5348 2091
Red Fox Deli - 67a Albert Street, Creswick, Victoria, Australia (03) 5345 1414
Hepburn Springs Motor Inn - 105 Main Street, Hepburn Springs, Victoria, Australia (03) 5348 3234
Daylesford Sunday Markets - 18 Raglan Street (Midland Highway), each Sunday 8 am - 3 pm
Amazing Mill Markets - 105 Central Springs Road, Daylesford, Victoria, Australia (03) 5348 4332

Saturday, January 3, 2015

June Weekender, Part One - Salami Day at Jonai Farm

Saturday 7 June 2014

Salami Day at Jonai Farms, Eganstown

Transforming a whole pig into a year’s supply of salami, pancetta, guanciale, lonza, and prosciutto is a time-honoured tradition, and one we are delighted to help revive here at Jonai Farms & Meatsmiths each winter. Salami days are deeply tied to notions of thrift and resourcefulness, yet result in artisanal bounty that enables families to eat like kings while enjoying a simple life on the land. This is a hands-on day on the farm – you’ll hone your knife skills while learning the best techniques for successful curing.

Come prepared to trim, cut, mix, mince and stuff a lot of salamis, as well as how to hang pancetta, guanciale, coppa and lonza for a quick return in just 6-10 weeks. We’ll also bone out and shape jamons and take you through the critical prepping, salt-curing & air-drying stages to ensure you get a sweet, delicious result in 12 months’ time…

Butchering commences at 9am, and all the work should be done by 5pm.

The day costs $180 and includes a farm-style lunch and music by the Cider House String Band, as well as a farm tour, of course! Book early as places are limited to 40 per day and always sell out!