A long table lunch that I don’t have to host? Yes please!
After hosting Hidden Feast’s recently, I absolutely love attending events organised by others, and I couldn’t pick a better host that Lean Timms. Her spaces are beautifully curated and she always has a killer team. Another Long Table Lunch was catered by Boy & Spoon, half of who is the resident chef at Bar Rochford (if you haven’t been, you must!) along with many helpers. We were hosted by (farmer) Sam Vincent on his family farm, Gollion, tucked into the outskirts of Canberra.
On Sunday afternoon, a bus picked us up and whisked us away for a fun, all be it bumpy ride with 8 of our new friends. We arrived a bit hot & sticky and welcomed the lovely breeze as we stepped off the bus. We took a short stroll and were greeted with a Pet Nat station and a stellar view. We meandered around getting to know each other (many familiar faces, this is CBR after all) and were served delicious sparkling by the lovely Soph.
After canapes were served we potted over to the garden where we spotted our lunch being cooked, Dorper Lamb hanging over coals (just wait till you see the photos!). After a guided walk through the orchard we nestled into our seats and settled in for the afternoon. The first course was the yummiest cheese plate that I ever did see. All cheeses were made from sheep’s milk and were so creamy, which went perfectly with the Black Genoa figs scattered across the table. For me though, the butter was the highlight. We (each) literally ate 6 pieces of bread lathered with butter, then cheese, then figs.
First course was a trio of bite sized morsels; lamb tartare with kocho and wasabi root, smoked duck with thyme and viola, fig with fromage fraise (curd) and Canberra honey.
Following the beautiful appetisers was a single cutlet of juicy lamb perched on top of foraged plum carpaccio, and topped with crushed pistachios and rose petals. The combination was just perfect.
Between courses was my second favourite dish (wait for dessert!!!), a unique tomato water infused with lovage (celery root extract). It was a really different flavour and totally unlike anything I have ever tried. I really love how adventurous Leo was with the dishes.
The fourth and main dish was the Dorper Lamb, served in chunks with wild fennel and figs. Sides included a grass carrot, labneh and black barley salad and a lovely beetroot, blackened walnut and burnt orange melange. It was hard to fit it all in, but we managed.
Dessert was my personal favourite of the day, a hay pannacotta with milk crumb (actually want to swim in a bath of it!) and chamomile poached pears. The finish the meal, we were treated to sweet walnut wine made from walnuts from Gollion Farm, talk about farm to table!
Although there was a short spurt of rain, the team whisked the food away and it was returned as the skies cleared, amazingly still warm. I took a lot of photos so I hope you enjoy them and next time Lean or Boy & Spoon host a lunch, be quick to snap up a ticket, it’s the best experience in town.
Host & styling: Lean Timms
Food: Boy & Spoon
Sommelier extraordinaire: Soph
Staff: Jenni and Dmytriy
Anisa – The Macadames. xx