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On the evening of 19th August Open Gardens WA collaborate with renowned chef Vincenzo Velletri, and the Slow Food Movement in the Swan Valley to celebrate our local produce of fruits, vegetables, animal breeds, cheeses, breads, sweets and cured meats with a scrumptious gourmet 3 course dinner.
The event will raise funds for two slow food community gardens, sponsored by the Slow Food Swan Valley and Eastern Regions Convivium in Zimbabwe.
The venue notes:
Nikola Estate is a historic building, in an historic region. We have an unusual opportunity to host an event in their beautiful old building. It is currently having some renovations done, and the main entry to our dining area is going to be through the museum which involves going down and then up short flights of steps. This is also the most direct way to the toilet block, which is in the next building down a pathway. Avoiding steps involves a circuitous path around the buildings. Please be advised!
The winery is one of the oldest in WA, and the historical building is oozing with character, complete with its original brick flooring. Flat shoes are more suitable than stilettos.
- Black barley soup with Tuscan kale served in a cup and finished with fresh local extra virgin olive oil
- Vegetarian arancini
- Local grass fed beef fillet marinated with indigenous herbs roasted whole, sliced and served on a root vegetables salad and finished with lemon myrtle infused extra virgin olive oil
- Local fresh squid filled with herbs, bread crumbs and fresh peas, braised with fresh tomatoes and white wine
Duo of whole local grass fed lamb deboned and rolled with rosemary and garlic; local organic pork loin rolled with its belly with herbs and spices.
Both meats are cooked on a wood fired rotisserie, accompanied with local roasted root vegetables and silver beet braised with extra virgin olive oil, garlic and a touch of chilli.
Traditional panna cotta served with local roasted wattle seeds sauce.
The Gourmet Farmer and celebrity speaker, Matthew Evans.
Matthew Evans is a food writer, farmer, television broadcaster and chef. Based in Southern Tasmania, Matthew lives and works on Fat Pig Farm, a mixed holding where he tends a garden, makes cider, fattens the namesake pigs and tries to entice milk from two full cream dairy cows for his onsite restaurant. Matthew’s personal farming journey has been the focus of six series of Gourmet Farmer on SBS, and he’s presented two documentaries, For The Love of Meat, and What’s The Catch. Matthew is the author of over a dozen books on food, including the authoritative ethical meat manifesto On Eating Meat, and his latest cookbook The Commons. He’s an advocate for open, fair, accountable food and farming systems, and has pushed for honest labelling so we can all enjoy sustainable seafood. His most recent book SOIL is a hymn to the remarkable, and underappreciated bit of Earth that gifts us life. It’s a swashbuckling tale of soil that arms us all with the knowledge and respect to care about its health.