Delicious mulled wine will keep out the cold

Jenny Ellender from Ellender Estate featured in a recent article in The Advocate.  Thanks Jenny!

Come along to the Fayre and warm up with a cup of spiced mulled wine.

Fayre raffle

Each year the organisers of the Fayre come up with some great raffle prizes.  These are provided by local businesses who show their support of the Fayre by donating goods and services. This year is no different.

Glenlyon General Store is donating a $50 meal voucher (worth every cent - chef Elizabeth turns out the best food).

Ellender Estate is donating a HUGE hamper filled with local goodies, including their own fab wines.

And 65 Main is putting together a great getaway package.

It's worth coming to the Fayre just to enter the raffle!

When Cinning comes naturally

A newcomer to the Fayre is Sweet Cins.  Owner Cindy Crozier was once chef at the acclaimed Sault Restaurant in Sailors Falls.  Since leaving Sault, Cindy has established Sweet Cins - turning out boutique handmade chocolate goodies.

A quick check of her website  shows that there are at least 15 different ways of cinning.  Come to the Fayre and find out for yourself.

New winery comes to the Fayre

Fontanella Wines and Vineyard are joining the Fayre for the first time this year.

Fontanella Wines is a boutique vineyard, producing estate grown, cool climate, Italian Wines. It is situated 3km East of the Glenlyon General Store and 10 minutes out of Daylesford.  Fontanella wine varieties include : Nebbiolo (Red), Pinot Grigio (White) and Prosecco (Bubbles).  Soon to be released are Pinot Nero (Red), and Rosato (Rose). 

Here's a pic from warmer times!

 

Yay - trout and cider returning to the Fayre

Robert and Jan Jones from Tuki and Drew Henry from Henry of Harcourt have kindly agreed to return to the Fayre.  More delicious tastes to tickle the tastebuds.

Bullboar competition

Do you know what a bull-boar is?  Sounds strange doesn't it?

Spices, wine and garlic make bull-boar a distinctive sausage.  It is a beef and pork sausage produced by the Italian-speaking Swiss population of the Victorian goldfields in the 1850s and has continued to this day.

It was called bull-boar on the goldfields by the English-speaking settlers because it contained both beef and pork in roughly equal proportions.

The sausage is made with wine in which garlic has steeped. It is less fatty than most sausages so can feel slightly dry. It is full of spices such as cinnamon, cloves, nutmeg and allspice, so during cooking it releases an aroma like a meaty hot cross bun.

Every family in the district has their own recipe which are all carefully guarded secrets. In many instances, apart from their family name, it is their last link with their Italian-speaking forebears who settled the area. The traditional way of cooking bull-boars is to drop them into a pot of water and then bring it to simmering point for 10 minutes.

Today, bull-boar sausage is made by a handful of local butchers.

And here's the reason for this lesson in culinary heritage.

Each year at the Glenlyon FF&W Fayre Rotary Club of Daylesford  run a bull-boar eating competition.  No - not how many you can eat, but can you distinguish one from another. They source bull-boars from each of the local four butcheries.  Each butchery is assigned a different coloured flag and as patrons eat and appreciate their bull-boar they are invited to drop a flag into a container.  Sausage democracy?

Two new chefs signed on for demonstrations

Guest chef demonstrations at the Fayre always attract huge numbers of people eager to learn new dishes and techniques.

Damian Sandercock - creator and owner of Piper Street Food Co will demonstrate his favourite dish and live-wire owner of 65 Main, Christine Lewis, will extol the virtues of a perfect pancake.