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)

dine@kazukis.com.au (enquiry)

website is coming soon!

Open for lunch and dinner from 12 noon to 11pm

Wednesday closed 

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.

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.

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.

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.

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.

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.