Deliciousness abounds at this seasons producer's dinner featuring Kristen Allan's artisan cheeses from her new emporio di formagi and the eternally delectable Rosnay Organic larder of gourmet foods and fine wines.
A gourmet dinner to celebrate two of our favourite producers.
Kristen Allan is an artisan cheesemaker who makes small batch, fresh cheeses and yoghurt from her cheesery based in Alexandria, Sydney. Learning from producers using traditional techniques, she has a passion for preserving artisan methods and making cheese with a truly hands-on approach.
Kristen is a founding member of Full Circle. For the last 6 years Full Circle have been holding food events, big, festive, secret dinners in unique, urban locations, factories, warehouses and farms. They run pop up ‘soupy’ in public spaces, and cook for private events too – sourcing and growing produce, meeting farmers, picking wild foods and making everything by hand, with care.
Her passion and her hospitality pedigree has given her a unique perspective in sourcing ingredients and producing seasonal cheeses and educating people about them, in a way that comes from the heart and is above all, lots of fun. kristenallancheesemaker.com
Rosnay is an organic vineyard and orchard at Canowindra, in the Central Ranges of NSW. It was created by the Statham family in 1997, and produces certified organic wines, olives, and figs.
Certified organic since 1998, the vines and orchards have never been sprayed with harmful chemicals, a family commitment that began with Richard’s father Clive Statham. The family’s wine growing heritage begins on the other side of the family, with Florence Statham’s french grandfather, Alberic Dulong de Rosnay, after whom the farm is named.
Visitors are welcome at any time by appointment for a tour and tasting, or to stay for a weekend in the original farm house converted for Farmstay accommodation.
Set menu, 69$ per person
3 glasses of matching wines, 35$ per person
02 9212 1069
GF and vegetarian options available
Kristen Allen and Sam di Rosnay dinner
ANTIPASTO – ENTRÉE
Tigelline con Kristen’s quark, Fiocco, Salame e sott’aceti della casa
(Emilian traditional soft bread with Kristen’s Quark cheese, “Fiocco”, Salame and housemade pickles)
Sformatino di patate con ricotta di Kristen, pasta di olive ed olive nere Rosnay
(Potato suffle’ with Kristen’s ricotta, Rosnay’s olive paste and black olives)
Chicche della Nonna con patate, spinaci e barbabietola rossa, con ricotta di Kristen e crema dorata
(Soft potato, spinach and beetroot Emilian gnocchi with Kristen’s ricotta and golden cream)
Fregola con sugo di melanzane, olive nere di Rosney, peperoni, pomodoro e Curd di Kristen
(House made fregola with Organic eggplant, Rosnay’s black olives, red capsicum, tomato and Kristen’s curd
Tomino di Kristen in foglia di fico con cream di barbabietola, broccoli e salsiccia di selvaggina – Opzione vegetariana con gorgonzola.
(Kristen’s soft cheese in fig leaf with golden beetroot cream, greens and wild game sausage –
Vegetarian option with gorgonzola cheese instead)
Verdure d’autunno con dressing allo yogurt di Krsten
(Autumn greens with Kristen’s yogurt dressing)
Panna cotta al butter milk di Kristine con fichi di Rosney e vincotto
(Kristen’s buttermilk panna cotta with Rosnay’s figs in vincotto)