CASTLEMAINE STATE FESTIVAL PRESENTS OUT FOR LUNCH WITH ALICE ZASLAVSKY
Food writer/cook Alice Zaslasvsky and food writer/food stylist Jane Grylls discuss produce, cooking, and most importantly, the joy of eating at this exclusive lunch at Bar Midland for just 18 people.
Broad Bean Puree, Purple Potato, Thyme
Yabby Tart, Horseradish, Crustacean Aioli, Chickpea Pastry
Cannoli, Holy Goat Fromage Frais, Rosemary, Fermented Quince Syrup
Teff Flour Pancake, Red Cabbage, Fermented Radish Leaves
Pressed Cockerel, Sweetheart Cherry, Nasturtium
Spaghetti alla Chitarra, Zucchini, Saffron, Butter, Sourdough Breadcrumbs
Tomatoes, Fennel Pollen, Nina’s Sourdough, Butter
Pressed Venison Shoulder, Fermented White Cabbage and Fennel
Pickled Cucumber, Coriander Seed, Whipped Quark
Carob Custard, Puff, Carob and Black Wattleseed Custard
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