Mount Zero is pleased to partner with the Melbourne Food and Wine Festival this year to feature some of the Grampians’ finest ingredients at Mount Zero for the Regional Worlds Longest Lunch.
Local chefs James Campbell (ex Movida) and Mary Clarke (Mason Clarke) will serve a menu of local seasonal dishes, under a big open sky on Friday, March 31st.
Keen to join us? Follow the link for more info and bookings http://www.melbournefoodandwin...
James Campbell - Former Movida Executive Chef; Wimmera Farmer
James is as local as it gets, he grew up on a sheep and cattle station just outside of Dunkeld at the Southern tip of the Grampians.
After moving to Melbourne to complete his VCE, James completed an arts degree before working in the kitchen at The Carron Tavern in West Melbourne with Frank Camorra.
When Frank opened Movida in 2004, James went with him and worked his way up from apprentice to sous chef and eventually head chef at Movida Aqui and executive chef at Movida Sydney.
James is now living back on the family farm, working to produce quality local produce that he loves.
Expect a celebration of great local produce – featuring our olives, extra virgin olive oil, five different grains and pulses from the 2016 season, local lamb and turkey - and of course, all with a Spanish twist!
Mary Clarke - Mason Clarke Preserving Co.
If you've been lucky enough to happen upon Mary's Dimboola cafe, Mason Clarke Preserving Co. - we know you are a fan!
Here, locals and travellers alike are treated to honest, homestyle cooking with flair and most importantly, incredible flavours. Walking out of Mary's store without a bag full of preserves takes great strength also, they taste as good as they look, beautifully displayed on the store's rustic timber shelves.
http://www.masonclarke.com.au/
Keen to join us? Follow the link for more info and bookings http://www.melbournefoodandwin...
Menu:
*May be subject to slight changes
To start: The table will be laid out with olives, whole tomotoes, olive oil and warm bread. Once seated guests will be instructed in the art of making Pan con Tomato - which is the rustic spanish version of bruscetta. Also adorning the table will be pieces of braised octopus from Robe and some Charcuterie from https://www.facebook.com/SaltKitchenCharcuterie/
Entree: Cold almond soup featuring Robinvale almonds and a very generous portion of Mount Zero Extra Virgin Olive Oil and garnished with ruby salt bush.
Main: Slow cooked and charred lamb shoulder from https://wildlamb.com.au/ with olive tapenade and served on a bed of french green lentils
Salads: Spelt, beet, mint, fennel, cumin, parsley salad. Sheep's yoghurt labneh Artichoke and purslane salad
Desert; Tarta di Santiago (gluten free) or traditional pate sucrée base with frangipane, served with preserved roasted peach and olive oil icecream. Fresh figs and Shaw River buffalo curd, accompanied with pistachio or other sugared almonds.
Wine will be from Bests; most likely Bests Chardonay and Dolcetto.
