On a sun-shiny day in November, Settler & Sons really came to fruition for the first time. Our first Long Lunch gathering was held on the banks of the Glenpatrick Creek with thirty six guests joining us under the open blue skies of our home, Ballakaye. And wasn't it a cracker!
Our amazing company arrived at 12 noon and was met with a chilled glass of local Pyrenees sparkling rosé under the much appreciated shade of a sprawling grey gum. Soon after, we took the short stroll through the paddock to our long table beside the creek.
We we're lucky enough to have super fun wine guy, Brad, from Summerfield Wines waiting behind the bar with a range of beautiful tastings from the winery's collection. Summerfields is a local Pyrenees winery rated as Five Stars for 2017 by James Haliday, so whilst all their wine was naturally amazing, the hit of the day was without doubt the Back Block Sparkling Shiraz. Served chilled, it went down a treat on a 33 degree day!
The wine accompanied share boards piled high with fresh fig, dates, strawberries, quince paste, Istra proccuito, Salt Kitchen Ham, Mount Zero Olives, Goldfields Farmhouse cheese and much, much more.
Once everyone had really settled in, lunch was served. Our slow cooked Settler & Sons Pastured Berkshire Pork sat alongside a salad of Roast Beetroot, Lentil, Pea, Meredith Goats Fetta and Walnut, a moorish Mushroom and Barley salad starring the most divine blue tinged oyster mushrooms from Goldfields Gourmet Mushrooms (recipe at the end of this post!), fresh lettuce for some crunch and oozy, golden, baked ricotta and spinach. We sourced loads of fresh ingredients from the kitchen garden (I was shelling peas from the garden at 2 am Sunday morning!) and as much of the other produce as locally as possible.
The afternoon finished with a Grounded Pleasures Seven Spice Shri Lankan Chai Meringue topped with an Orange Marscarpone, a Fresh Fig and an Orange and Kangaroo Hill Honey syrup. YUM.
After lunch, many retreated to the shady creek bank, glass of wine in hand to lap up the great company and gorgeous scenery.
Thank You to all that supported us for our very first event. You came along full of enthusiasm and encouragement which radiated throughout the day. The vibe was magic and we can't wait to do it all again. Bring on Feb 25th for our Long Table Dinner!
Mushroom and Barley Salad
(Adapted from Community by Hetty McKinnon)
Serves 2-4 as a side dish
1 cup of uncooked pearl barley
500g of Mushrooms, roughly sliced or broken up depending on size (use whatever variety is in season and delicious!)
2 Cloves of garlic, finely chopped
3-4 Sprigs of Fresh Thyme
1 cup of Flat Leaf Parsley, roughly chopped
200g of Danish Fetta
A good handful (is this even a real measurement?!) of Slivered Almonds
Fresh Lemon Juice, Salt and Pepper to taste
Cook the Pearl Barley according to packet instructions. 1 cup of uncooked Barley will yield 3-4 cups of cooked Barley.
Place the butter, garlic, thyme and mushrooms in a large frying pan over medium heat.
Fry, mixing often, until the mushrooms are golden, soft and buttery.
Add together the cooked mushrooms, cooked barley and chopped parsley, then mix to combine.
Season with Salt and Pepper and add fresh Lemon Juice, to taste.
Arrange on a beautiful serving dish and top with a drizzle of Olive Oil, crumbled Danish Fetta and Slivered Almonds.
Serve warm or cool.
Best enjoyed when shared with loved ones.