EAFE 2010 Produce Tour - Part Two
Friday, 06 August 2010 00:00
We know you have been waiting patiently to see some more gorgeous pictures of what was an incredibly invigorating week on the road meeting a selection of NSWs passionate producers and hospitality professionals. We hope you enjoy the photos and are thinking of ways you can get involved in the program next year so you too could have the opportunity to have such an experience!
Yulgilbar, today remains one of the few pioneering studs still operating.
Sam Hordern founded Yulgilbar Santa Gertrudis Stud as stud number 13. He was at that time a founding member of King Ranch Australia and was the foundation president of Santa Gertrudis breeders Australia Association. Today, Yulgilbar Station is owned by Sarah and Baillieu Myer (Sarah is Sam’s daughter) and has been in the Myer family since Sam’s death in 1960. The property is now managed by Rob and Lorraine Sinnamon.
Armstrong Oysters have been going strong for the past 40 years. It is family owned and operated and resides in the beautiful Camden Haven, Laurieton. It is now in its second generation, with 40 years of knowledge & experience in the Oyster farming industry, harvesting their Oysters 12 months of the year.
Armstrong Oysters are busy suppliers, supplying wholesalers up to Queensland and as far down to Victoria. They also supply Oysters direct to Restaurants, Wholesale seafood outlets and farmers markets Australia Wide. Armstrong Oysters are fast becoming one of the largest producers of Sydney Rock Oysters in NSW with an annual harvest of three to four million oysters per year.
A popular family run winery and Angus beef cattle enterprise, Great Lakes Beef is nestled in the hinterland of the Great Lakes region on the mid-north coast of New South Wales. As many people have discovered Great Lakes have over the past 8 years been slowly growing a herd of premium Angus beef cattle that now allows them to offer their customers “hormone free, milk and grass fed Angus beef”.
We were not only treated to a tour of the cattle farm but lucky enough to be talked through a beef butchery lesson and masterclass taught by head chef and owner of restaurant Balzac in Sydney, Matthew Kemp. Just when we thought it couldn't get any better we all sat down to a divine lunch.
Great Lakes Beef use sustainable farming practices which results in animals drinking clean water, eating better quality grass and living a low stress life. They say you can taste the difference and we agree!
Dinner at Margan with Ian Atkinson, 2009 EAFE young chef finalist
Friday - Hunter Valley
Friday was a busy day! Our day started with a Sanpellegrino and Aqua Panna Water Tutorial, followed by a Champagne Bollinger Tutorial and lastly a Henschke Tutorial. Like the days previously it didn't stop there... We were extremely lucky to have a stunning lunch cooked for us by three chefs from Hunter Valley Chefs & Co followed by a tour of Brokenwood & a game of cricket!
Lunch prepared by Hunter Valley Chefs & Co
Dinner at Verandah Restaurant with Matt Dillow, EAFE 2010 young restaurateur highly commended
On behalf of Electrolux Appetite for Excellence and the 2010 National finalists we would like to thank all of our partners and the many producers that made this a once in a lifetime memorable experience for us all.
Make sure you come back soon to see the photos from our amazing Hunt + Gather Dinner where the finalists prepared a feast using the produce and knowledge they had picked up throughout the week!