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

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

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.