Spent one Saturday in the country, mushroom foraging in a pine forest. An event organised by The Commoner and run by Matt Donnelly of Mushrooms Anonymous.
Visited a free range pig farm (and the lovely family behind it) near Daylesford, Victoria. It warmed my heart seeing the pigs roaming happily in the open grass.
Two-hatted restaurant in a Daylesford spa retreat that serves beautiful dishes focussed around seasonality and local ‘terroir’.
A lovely (forager’s) degustation in faraway Dunkeld at the foot of the Grampians. This is a guest post by Lauren of Footscray Food Blog.
Revisited Loam in October to discover what they have in store for us this Spring.
La Petanque is a one-hatted Southern French restaurant in Red Hill, Mornington Peninsula. Some of the dishes were stunning.
Had a taste of winter truffles in Yarra Valley, served as a 5-course degustation by Mathew Macartney, organised by Fringe Food Festival.
A truly memorable restaurant in Bellarine Peninsula. What we had here can best be described as humble, and yet magical at the same time.
Quaint, madly decorated little cafe in Daylesford, it’s also a store that sells seasonal and regional local produce.