Dishing Up Some Tasty Content

EAT YOUR GARDEN


FOOD FOR THOUGHT

DishPig_LizHam1

PHOTOGRAPHY by LIZ HAM

STYLING by GEORGIA ASHDOWN

RECIPES by ALEXANDER WATTS

WORDS by MAGGIE SCARDIFIELD

DESIGN by PETA FARAGO

 

Last week I took a trip out to the mountains to eat at Tomah Gardens, the new restaurant from Sean Moran (of Sean’s Panaroma fame). It was perfect for a number of reasons.

105km west of Sydney, it’s about 1.5hours drive away. As we passed through Bilpin and around the Bells line of road, the madness of Sydney melted away and I was immediately reminded of how incredibly lucky we are in Australia to have such beautiful natural surrounds. The scenery on our doorstep is something else.

Perched atop Mount Tomah, overlooking the Blue Mountains Botanic Gardens and across the Wollemi National Park – Moran’s food is also something else. Sean’s philosophy is to use local produce (his own where possible) and only the highest quality, seasonal ingredients at every opportunity. Sitting on the balcony under the wisteria and overlooking the valley, we grazed on dill-cured rainbow trout with native Australian finger limes, followed by steamed murray cod fillet with kohlrabi slaw and fennel salad – the cod caught from Moran’s farm just a short five-minute drive away. Fresh figs with peach-leaf ice cream completed the meal and had me dreaming about the experience for days. The food was colourful, everything was in season and yes, you could taste the difference.

Tragically, our current government is one of the most conservation-hostile governments Australia has ever seen. Now more than ever, it’s important for us to take a (peach) leaf out of Moran’s book and do our best to promote more sustainable living and eating practices.

Everyone knows that organic is better for you, but not everyone can afford to buy organic produce all the time. Heading into Autumn in the southern hemisphere, our food editor – chef Alexander Watts – put together four simple, seasonal recipes using produce from the Dish-Pig garden to accompany. The results were both inspiring and delicious.

In between helping Alex collect the harvest from the veggie patch, we all agreed that right now the time is ripe to make even the smallest of changes in how we connect with the environment. Our approach to food is a good start. Whether you have a backyard big enough for chooks or a tiny window box, why not plant your own vegetable garden? It is the easiest way to guarantee organic and nothing tastes (or smells) better than homegrown produce.

Ready, set, grow.

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What’s in season:

Blueberries, Raspberries, Strawberries, Custard Apples, Figs, Grapes, Limes, Finger Limes, Mangosteens, Melons, Valencia Oranges, Nectarines, Persimmons, Pineapple, Plums, Prickly Pear, Quince, Jerusalem Artichoke (Summer variety) Basil, Beans, Beetroot, Carrots, Chinese Veg, Corn, Cucumbers, Eggplant, Okra, Olives, Pistachio Nuts, Zucchini, Zucchini Flowers, Ox heart Tomato, Heirloom Tomato, Salad Tomatoes, Roma Tomatoes.

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