Thanks to everyone that joined us for the first Cultivating Tastes!! A huge Thank You to Ken Mason for sharing his Orchard (& new packing shed extension/renovated dining area), Carissa Stark for selecting the T’Gallant Wines. All the local farmers for their fresh produce & Joe & his team from Lickity Fingers Catering for what they create for us all to savour. Thanks to Elizabeth Kavanagh for pulling it all together & Relish Capricorn for supporting Regional Food here in Central Qld. A few quick snaps from the afternoon and we will have some more very soon!!!
About Cultivating Tastes
A mild winter’s afternoon of alfresco wining & dining on locally crafted cuisine. The Menu by Joseph Prout of Lickity Fingers Catering, served at the long table on Ken Masons Organic Citrus Orchard & accompanied by Australian wines. With regional produce insights provided by the growers, chef and wine supplier, join us for this delicious feast of knowledge.
T’GALLANT WINE MAKER – KEVIN MCCARTHY
Our selections of wines for lunch have been sourced from the vineyard of T’Gallant in the Mornington Peninsular.
Kevin McCarthy is both the co-founder & winemaker who, with his three Pinot Gris vineyards draw inspiration from his tours of Alsace, France and the Friuli region of Italy.
For more than twenty years he has been proudly crafting his wines with a pure and artisanal passion. They will be presented to you by Carissa Stark of Treasury Wine Estates, who looks forward to sharing the fruits of Kevin’s work and her wine knowledge with you.
Ken Mason’s Biodynamic 50 acre farm is nestled at Woodvale Park Road. His Orchard produces lemons, mandarins, oranges, and grapefruit and he has grown crops including cucumber, capsicum, cherry tomatoes, & eggplant. He grew up on a farm & has been Certified Organic for over 10 years.
JOSEPH PROUT – LICKITY FINGERS CATERING
Joe’s experiences as a Chef have seen him work in some interesting and remote places including the other side of Australia, The Wild West Kimberly Region of Western Australia, at El Questro Wilderness Park.
This included opportunities to cook for the likes of Megan Gale and Hugh Jackman. He’s also worked in Canada at The Fairmont Jasper Park Lodge where he gained one of the biggest feathers in his hat… cooking for Queen Elizabeth II and Prince Phillip.
He joined the gourmet event catering group Epicure at Zinc@FedSquare in Melbourne and catered for large world-class events such as The Melbourne Cup (working in The Emirates Marquee), The Melbourne F1 Grand Prix, Anzac Day at the MCG, where dreams come true. Joe has moved back to Rocky to share his culinary experience and love for food with his Hometown and his business Lickity Fingers Catering.
PADDOCK TO PLATE
REGIONAL PRODUCE MENU
Walk in the Orchard
Grilled Local Zucchini, Ken Mason’s Mandarin
& Minted Barambah Labna
At The Table
Grilled Locally Caught Fish,
Zucchini & Golden Squash Carpaccio,
Smokey Baba Ghanoush, Lemon Feta Crumble
Crispy “Dawson Valley Free Range” Pork Hock,
Kaffir Lime Infused
“Brooks & Sons” Pineapple Salad,
Chilli Black Vinegar Caramel
Sweet Note to Finish
Poached “Jungle Fruit” Fig,
Burnt Mandarin Cream,