To celebrate the start of summer, and the season of outdoor entertaining, we asked One Green Acre to create the ultimate summer feast from our gardens, pairing each course with a wine suggestion from our local go-to wine cellar, Lune Wine Store.
“Whether you are lucky enough to have an abundant garden yourself, or if a Saturday morning trip to the local farmers market is something you relish - the ritual of sourcing locally grown, seasonal produce to cook with is truly something special” says chef Anthony McGaughey. “We curate our menus by handpicking what is growing in abundance seasonally in The Range gardens, and match these with wines which bring out the flavours of the food.”
Our Tips:
- keep it simple
- source locally, seasonally
- cook something you love to eat – nothing will be enjoyed more by your friends, family guests than something you completely love.
To Begin
Warm citrus olives, herbs
Charred octopus, smoky macadamia romesco, lemon (cooked on the parrilla)
Paired with Laherte FreÌres Roseì de MeunieÌre Champagne
Grown at The Range:
- Macadamias
- Red Capsicum
- Lemon
- Herbs
Shared Mains
Baked whole local snapper, lime and local herb salsa verde
Paired with Roseì - Francois St. Lo Hey GG
Grown at The Range:
- Citrus – lemon, limes
- Herbs to garnish and salsa verde
Salads & Sides
White and green cucumber, capers, almonds, dill and verjuice
Fennel and citrus salad, olives
Paired with White - Collecapretta ‘Buscaia’ Malvasia
Grown at The Range:
- Cucumber
- Citrus
- Dill
- Fennel
Something Sweet
Lemon polenta cake, Deb Allard crème fraiche
Grown at The Range:
- Lemon
Growing in abundance at The Range for Summer
- Cucumber
- Beans
- Leaves
- Peas
- Eggplant
- Celery
- Lettuce
- Capsicum
- Chill
