If you follow food trends, you would have noticed the explosion of interest in sourcing food locally. This phenomena has been sparked not only by a desire to reduce ‘food’ miles – ie. the distance food has to travel to reach our tables. More importantly, buying local is about promoting sustainability, self-reliance, seasonal and indigenous produce, and supporting family-owned farms that are growing food of very high quality.
Not surprisingly, premier Australian winery restaurants have been at the forefront in promoting regional cuisine and sourcing locally grown produce. And because they expect their suppliers to apply the same exacting standards as they do, the ‘partnership’ is achieving some great results!
Like many wineries in the Margaret River, Voyager Estate has its own highly regarded restaurant. Dedicated to showcasing the best regional fare, Voyager is committed to sourcing producers who share their passion and integrity.
Head Chef Blair Allen treasures the nine year relationship Voyager has built with the small family-owned and run Margaret River Venison Farm, “When the order is placed we know we are speaking to people who know and love their product.” Similarly, Paul Smith, the owner of Station Road Green Grocer, which supplies the Voyager restaurant with all its fresh fruit and vegetables, is “very passionate about great quality produce”.
The Montalto Vineyard and Olive Grove Restaurant on the Mornington Peninsula in Victoria serves food inspired by regional France, but the fresh seasonal produce is sourced from the estate and surrounding Mornington Peninsula farms. Montalto has its own expansive herb and vegetable garden, fruit and nut orchard and berry garden to which chefs make daily visits, harvesting the best of the garden for use in the restaurant. The vineyard also sells its own olive oil.
Cullen Wine’s vineyard in the Margaret River is certified “A” Grade … Read the rest