Friday 30 December 2011

Before the 2012 Fayre

We're filling in time before the next Glenlyon Fine Food and Wine Fayre (29 July 2012) with the Worlds Longest Lunch on Friday 2 March.  The official info says it's in Daylesford, but it's actually being held in the main street of Glenlyon!


It's eight years since the last huge, wonderful lunch party was held under Glenlyon's canopy of leafy trees.  We invite you to join us in 2012 when the talented chefs of Daylesford will showcase the best produce from the region. Come and experience the lifestyle of the village of Glenlyon and share the passion of the local chefs and vignerons.

Start with canapés from "Wild Birch" (the dining room of Peppers Mineral Springs Retreat) and Chanters Ridge Vineyard Macedon Sparkling at the Old Glenlyon General Store and perambulate up the avenue to the long tables under the shade of the elm trees outside the historic Glenlyon Shire Hall.

Take your place at the long tables for a Japanese inspired entrée from Kazuki Tsuya of Kazuki's at the Raglan (formerly of Lake House and France-Soir), matched with a Pinot Grigio from Fontanella Wines of Glenlyon and Sailors Falls Estate.

Michael de Jong (formerly the chef of Farmers Arms) will be seeking out the best produce from the region for the main course to match with wines from Ellender Estate and Passing Clouds.

Christian Reuther of Ego's Culinaria and Ego Cakes & Catering will tempt you with one of his exceptional desserts, matched with a Gewürztraminer Auslese from Birthday Villa at Malmsbury.

Proceeds to the Glenlyon CFA Fire Station Building Project and Glenlyon Progress Association.
Bookings: TryBooking Event Ticketing
Enquiries: Jenny Ellender, 03 5348 7785

Friday 12 August 2011

After the fayre

The day went extremely well - fine warm weather, crowds of people (way up on last year's number), great foods and wines to sample and buy, engaging chefs and cooks sharing their knowledge.

This blog will go quiet for the next few months, until we start gearing up for next year's Fayre on Sunday 29 July 2012.  We're planning a few activities before then, aimed at reminding all about the fun of the Fayre to come - so check back now and again and see what the people of Glenlyon are up to.

Closet cooks


Jessi Singh demonstrating and sharing Aloo Gobi

Kazuki Tsuya demonstrating Japanese crab omelet

Christine Lewis and the perfect poached egg

Friday 29 July 2011

Kazuki Tsuya profile

Kazuki Tsuya will be demonstrating how to make Japanese style crab omelet at this year's Fayre.

As mentioned before, Kazuki is very busy preparing for the opening of his new restaurant on 1 August. However, we were able to learn more about Kazuki during some quiet moments - and just now there aren't many - between the hard graft of building, buying, setting up a new restaurant and planning menus


What did you do in Japan?  Uni student studying Economy


What was your first career?  Worked as a cook before coming to Australia in 2001. In Australia worked for Misuzu's Japanese Restaurant and France-Soir in Melbourne until 2007 and worked at Lake House for 4 years until May this year.


Why did you choose to come to Australia?  I heard Australia was a great baseball sport country. This is why I chose Australia, but the reality was different - cricket and football only! - I still enjoy watching their games though.


What style of food do you plan for your restaurant?  Japanese, French, Modern Australia, a bit of everything


Favourite cuisine?  Japanese 

Biggest culinary influence?  A great Japanese chef (French cusine) Chef Saisu. His restaurant Cote d'or in Tokyo.

Favorite cookbook?  Est Est Est - Donovan & Philippa's first book in Australia

After the fun of the Fayre, head off to Kazuki and Saori's new restaurant:


KAZUKI'S at the Raglan
1 Camp St, Daylesford
The Raglan (also known as "Raglan Flats" to locals)
03 5348 1218 (bookings)
website is coming soon!
Open for lunch and dinner from 12 noon to 11pm
Wednesday closed 

Wednesday 27 July 2011

New product launches at this year's Fayre

Janey Bee Gourmet Delights is planning on launching delicious new products in her range of sweet biscuits.

A newcomer to the Fayre, Crisp Produce and Preserves, will hit the taste buds with their "to die for" strawberry jam.

Truffleberry Farms will have fresh truffles, trees, truffle oil, truffle honey, and a selection of truffle kitchen implements for sale.

The Advocate (Daylesford) had a great article on the Fayre in yesterday's paper, and a number of statewide media have included the Fayre in their events listings.  The weather forecast is for a good day - so we're hoping for a great attendance.

Monday 25 July 2011

Fayre cooking demonstrations

We've been fortunate to enlist the involvement of the following chefs/cooks to demonstrate their skills and provide cooking tips.
  • Jessi Singh from Dhaba at the Mill - demonstrating how to make a Yellow Lentil Dahl.
  • Jasper Avent from Lake House
  • Kazuki Tsuya from Kazuki's at the Raglan (Kazuki's new restaurant opens on Monday 1 August - how generous is he giving time in the middle of setting up his new restaurant!)
  • Christine Lewis from 65Main will demonstrate how to cook the perfect poached egg
Details will be in the printed program available at the Fayre.

Tuesday 19 July 2011

Only a week and a half to go

And we're still attracting fab food stalls - Taste of the Orient, Wheelie Bean and Glenlyon General Store are adding new dimensions to the food (and beverage) experience.

Thursday 14 July 2011

How to enjoy truffle

Truffles are coming to Glenlyon.  Chris Macquet from Truffleberry Farms will be making a presentation during the Fayre on how to enjoy, understand and cook with your truffles.  These are NOT the chokky type of truffles, these are the subterranean funghi types.

Chris has been busy recently with the Victorian Truffles Festival.

More info in the printed program on the day.  And if you want to get in early, you can download the free Truffle Recipe Cookbook from here.

Wednesday 13 July 2011

Guest chef Jessi Singh

Jessi Singh, chef and co-owner of Dhaba at the Mill, will be presenting a special session during the Glenlyon Fine Food and Wine Fayre at the end of this month. More info will be available in the printed program on the day.
Jessi's the one on the right
Here is some info stolen from Dhaba at the Mill's website.
Jessi grew up in Northern India where his mother's village kitchen was his classroom.  He watched his mother, grandmother and aunts wake at 4am every morning to milk the buffalos, returning to prepare the day's fresh yoghurt, mahkani (butter) and lassi. Once that process was started, the dough for the day was prepared to make the first batch of roti (flat, round bread) for breakfast. Each  meal's bread was made as the meal was eaten, roti after roti baked over an open fire, being replaced on everyone's plate as quickly as they disappeared.  The vegetables used in the curries were seasonal and from the backyard garden.  The door was always open and family and neighbors were constantly coming and going, never entering the home without sharing a meal, or at the very least, a chai and sweets.  
....
Dhaba is a place where (the) community can gather and enjoy the gift of fresh, healthy and delicious food made by people (who) truly respect the tradition of cooking for sharing.  Our menu will be small so that it can be as fresh as possible.... There will be lots of vegetarian as well as non-vegetarian options.

Thursday 7 July 2011

Early bird tickets can be bought from Glenlyon General Store

The iconic Glenlyon General Store has (re)opened much to the joy of locals!

Information about the Glenlyon Fine Food and Wine Fayre and entry forms for the Closet Cooks Competition can be obtained from there.  And early bird tickets can be purchased - $10 pp ($12.50 on the day).

Check the listing on the right side bar for updates on the producers and wine makers participating in the Fayre.  The list grows daily.

Thursday 16 June 2011

The numbers are increasing

Stallholders are still being signed up - Truffleberry Farms, Verde Provedores and Black Forest Farm are the latest to join the ranks.

Chris Macquet of Truffleberry Farms will also be making a presentation.

Friday 27 May 2011

Closet cooks - come out from wherever you are!

If you are resident of Hepburn Shire then you are invited to enter our famous Closet Cooks competition. 
For a small entry fee you can enter any/all of these categories:
  • Jam
  • Jelly
  • Pasta Sauce
  • Chutney
  • Marmalade
  • Cakes
  • Confectionery
  • Treasured Secret
  • Bread
  • Preserves
Primary and secondary school students are encouraged to enter - we look forward to the cooks of the future.

Entry proceeds go to the Glenlyon Hall Kitchen - have you seen how it's progressing?

An entry form can be downloaded from here.

Thursday 26 May 2011

Another two stallholders signed up for the Fayre

Sandy Farm Winery and Piper Street Food Company have joined the ranks of local producers participating in this year's Fayre. 

Wednesday 18 May 2011

Wednesday 11 May 2011

Glenlyon Fine Food & Wine Fayre

A key philosophy of the Fayre is to support and promote small local food & wine producers. We define 'local' as - products being sourced as close as we can to Glenlyon. Stallholders who have indicated that they will be attending the Fayre on the 31st July include:
    • Meredith Cheese
    • Goldfields Farmhouse Cheese
    • Janey Bee Biscuits
    • Maldon Yabbies
    • Pud for All Seasons
    • Hidden Secret
    • Malmsbury Olive Oil
    • Olive Branch Preserves
    • Big Shed Wines
    • Ellender Estate
    • Guildford Vineyard & Cellar
    • Passing Clouds
    • Zig Zag Wines
      Keep reading as we will update the list and expand on each producer's products as we move closer to the Fayre.

      Friday 22 April 2011

      13th Glenlyon Food and Wine Fayre

      This year's date for the Glenlyon Food and Wine Fayre is Sunday, 31 July 2011.

      Come and join us between 10am and 4pm.  The Fayre is set in the grounds of the historic Shire Hall in the picturesque village of Glenlyon.  It showcases the area's cool climate wines along with new and established producers of fine Food.

      Over 35 of the area's finest vignerons and food producers offer sips, samples and sales to visitors while they enjoy live music and cooking demonstrations from local chefs.

      Here are pics from previous years.