Loam Restaurant

REGIONAL RESTAURANT OF THE YEAR

2011-09-26T19:49:00.000-07:00

A big thank you to all our staff, producers and farmers that make Loam what it is, without you all we could not make this happen.

We have also been lucky to be included in Gourmet Traveller's 2012 Top 100 restaurants in Australia coming in at number 30 and number 2 in regional Victoria. It is an honour to be involved and included amongst such great company.

GLENLOTH GAME

2011-09-08T03:13:00.000-07:00

Simply Advantaged

We thought it was time for us, the staff, to voice our experiences on the site. So here is one take on our first staff development day back from holidays.

Firstly, it was another reminder in the importance of us seeing the reality behind our produce, the stories generously shared therein, as well as having amazing dialogs with incredibly passionate and proud people. Good people.

Perhaps too, for us, Wednesdays are a reminder that we are exceptionally fortunate to work for such a remarkable owner team. Astrid and Aaron invest in us in a way which can only benefit you our guests. The result of these trips hopefully reflects in our service but above all raises our combined awareness of the genuine people, processes, politics and pride behind what we consume. Besides that, we just really enjoy it. We get to be together in a different environment and it’s just more than simply ‘staff development’.

Our day started at 4:30am, after a selection of home-cooked yummy curries by Astrid followed by board games the night before. Our phone alarms went off in unison throughout our Bendigo encampment. 5am sharp we’re off, towards Wycheproof to visit Glenloth Game (game & fowl grower/caretaker specialists). Adding to that, they run a celebrated abattoir. We arrived at 7.30am for the squab and chicken processing and as we witnessed it can’t be done better, more humanely or with higher ethics constantly in mind. The sentiment at Glenloth is 'damn the buck – let’s just do it right'!!

We also had the opportunity to visit the chicks, the chooks, the wild goats and their two week old kids, this all in an 1874 settled pastoral reminiscent of Fred Williams or Frederick McCubbin.

An enlightening experience!

From all the staff at Loam thank-you, Kate, Ian, Spud, Peter and the team at Glenloth - you do an amazing job!

LOAM VS GARAGISTES

2011-07-06T00:00:00.000-07:00

IMAGES FROM THE KITCHEN

2011-06-30T04:51:00.000-07:00

WINTER BREAK

2011-06-21T16:49:00.000-07:00

It is that time of year again with our annual winter break fast approaching! Loam Restaurant will close on the 18th of July and shall re-open again for lunch on Thursday the 18th of August.

We would like to thank all of our wonderful guests whose continued support and kind words of encouragement have made this such a fantastic twelve months. We would also like to extend a special thanks to our hardworking producers, farmers and suppliers. Their efforts day in and day out make our job easy.

And finally a huge thank-you to our amazing team. Their passion, dedication and unerring support is truly the key to our success and sanity!

We look forward to another great year.

Aaron and Astrid

WESTERN PLAINS PORK

2011-05-31T21:05:00.000-07:00

On a recent staff trip we headed off to visit Judy and the Pigs at Western Plains Pork.

It's one thing to work with great produce, it's quite another to see first hand the amazing work the whole team at the farm do week in week out to ensure a great product with integrity is produced. They love their pigs and so do we!

This year we were very lucky to be awarded Dish of the Year in the Age Good Food guide for our dish of Sucking pig, melon, fennel pollen and goats curd. The suckling pig from Judy is the best I have worked with by far and just simply roasted with a little salt allows the delicate flavour to shine, a true testament to Judy and the team at Western Plains Pork

http://www.westernplainspork.com/

UPCOMING LUNCH - LOAM VS' GARAGISTES

2011-04-13T20:38:00.000-07:00

It is confirmed - on Sunday 3rd of July Loam with play host to the Garagistes team - Luke, Katrina & Kirk! We are VERY excited; good food and wine is afoot. Details to come...

www.garagistes.com.au

MFWF - MEET THE PRODUCERS VIDEO

2011-04-01T03:29:00.002-07:00

As part of our "Meet the producers" lunch for the MFWF Aaron together with our dear friend Brecon Littleford, the genius behind the camera, created this short video as a celebration of our region and our wonderful producers. The video was run during the lunch and was so well received that we thought we might share it with others! Please click the link below to view:

Loam from brecon littleford on Vimeo.

SERVICE (FOOD AND WINE FESTIVAL)

2011-03-21T22:42:00.000-07:00

PRODUCERS LUNCH

2011-03-16T01:00:00.000-07:00

John Paul Twomey (Cutler & Co), Nicholas Poelaert (Embrasse). Josh Lewis (Just back from Oman) and the team from Loam put together a lunch for the Melbourne Food and Wine Festival based on our region the Bellarine. Some of the producers included Sea Bounty Mussels, Drysdale Goats Cheese, Kossies Eggs, Ron Polley's Potatoes, Zeally Bay Bakery, Marcus Hill Wines, Basil's Farm and loads more. We invited the producers along to share their stories with the guests and to see exactly what the chefs do with the produce. A great way to spend a Sunday afternoon.

Menu from Sundays Producers Lunch

Mussels mariniere in it's own soup, apple, celery, cucumber and crisp rice (Nic)
Ron's potato, fat hen, drysdale goats cheddar and leeks (JP)
Poached yellow eye mullet, seaweed, truffle and sweetcorn (Aaron)
Kossies egg yolk, quinoa, candy striped beets, otway shiitake (JP)
Western plains pork glazed in wild fennel, plum and peas (Nic)
Drysdale wash rind goats cheese, paddock herbs and aromas (Aaron)
Chocolate, wild blackberries and wood sorrel (Josh)-

THE KOSSIE GIRLS HARD AT WORK

2011-03-01T03:51:00.000-08:00

A quick visit to see the new girls at Kossies eggs at stonehaven.

MELBOURNE FOOD AND WINE FESTIVAL

2011-02-07T22:54:00.000-08:00

This year we thought it would be fun to sit down with our producers, invite a few chefs from Melbourne and have lunch. Matched with some great wines from the guys and girls of team Loam it promises to be a fun day. Guests will have the opportunity to learn first hand what our producers go through each and every day to get the products to us.
The event is sold out but we will endeavour to share the day with live updates on twitter and on the blog so the stories can be shared with everyone.

Date: Lunch: Sunday 13th March
Location: Loam Restaurant

Loam - a day in the life

2011-02-07T04:28:00.000-08:00

MEET THE PRODUCER

2011-02-03T00:58:00.000-08:00

How time flies! One month into the new year, the summer rush is drawing to close and we have pared back our restaurant hours to once again free up Wednesdays for staff development and training.

The idea of our staff development day is to provide the team with an opportunity to meet our producers first hand, be it to walk the vineyard with Michael Glover at Bannockburn, milk the goats at Drysdale Cheeses, or feed the cows at Sher Wagyu. We are lucky enough that our regional location affords this ability and our trips offer us a wonderful, first-hand insight into a producer, their motivations, efforts and enthusiasm!

First off for this year was a trip to Shadowfax Winery in Werribee and a run through their current range. Zoe (cellardoor manager) and young Ivy (winemaker's daughter) took the team on a tour of the winery, Matt Harrop (winemaker) ran us through their operations and explained his approach to wine making before we sat down to a lovely lunch of charcuterie, wood fired pizza and a few glasses of vino. Wine of the day was a unanimous vote for the 2008 'Pink Cliffs' Heathcote Shiraz.

AWARDS

2010-08-31T23:29:00.000-07:00

4 WEEKS TO GO

2010-08-03T23:10:00.000-07:00

GOURMET TRAVELLER AWARDS

2010-07-27T03:20:00.000-07:00

Loam has been extremely lucky to be nominated in this years Gourmet Traveller Awards.

We have been nominated in two categories.

Regional Restaurant of the Year and Aaron for Best New Talent.

We are very honoured to be included and amongst such great company.

www.gourmettraveller.com.au/2011-gourmet-traveller-restaurant-awards-nominees.htm

DAY 3

2010-07-20T01:15:00.000-07:00

Day 3, pork and wagyu now hanging in the wine room for 6 - 8 weeks.

DAY 2

2010-07-18T03:42:00.000-07:00

The second and last day of curing Wagyu rump.

PORK! AND ARTICLES

2010-07-17T00:20:00.000-07:00

I spent today salting and smoking pork, beef, fat and salt in preparation for when we re-open. Pork neck, pork fat and wagyu rump have all been rubbed in various salts. Another 24 hours and they will be ready to hang for about 6 to 8 weeks. I have been working with Al the Queenscliff butcher on a smoked rock salt to use when curing. Fingers crossed it will give me a gentle smoke flavour that will still allow the natural meat flavours to be the hero.

Just before we closed for our winter break Loam was lucky enough to be included in this month's issue of Gourmet Traveller.

Follow the link to read a great review on Loam, in the July edition of the magazine.

www.gourmettravller.com.au/restaurants_and_reviews.htm

Loam was also lucky enough to be also listed in the Herald Sun's Taste liftout for the top 25 places to go, dishes to eat and ingredients to buy.

25.THE COUNTRY UP AND COMER

Loam is an inspirational place on the Bellarine, where chef Aaron Turner works his magic....

CLOSED FOR HOLIDAYS

2010-07-16T23:19:00.000-07:00

Loam restaurant is now closed for our annual winter break. The restaurant will re-open on Thursday 12th of August for lunch. For enquires and reservations, messages can be left on (03) 5251 1101. Aaron, Astrid and the team at Loam would like to thank our guests for their continued support over the past 12 months. We have had a fanastic first year and look forward to seeing you on our return.

PEA AND HAM SOUP

2010-05-04T00:27:00.000-07:00

Now that the weather is getting cold and wet, it's soup time! and one of our all time favourites is pea and ham. All you need is a few staple pantry items and a good quality smoked hock, SIMPLE!

Pea and Ham Soup

2 brown onions, roughly chopped

2 large carrots, chopped the same size as the onions

1 large smoked ham hock (I like Al's from the Queenscliff butcher)

500g green split peas

Salt

Place all ingredients in a large saucepan and cover with cold water. Bring to the boil, skim of any scum that comes to the surface, place on lid and gently simmer for 4 hours or until meat is coming away from the hock. Remove bones and season with salt.

THE PORTLAND MUSHROOM TRIP

2010-04-28T03:42:00.000-07:00

FOOD AND WINE MAGAZINE

2010-04-14T02:52:00.000-07:00

We have been lucky enough (and very humbled) to be included in Food and Wine NY magazine's Go List 2010: 100 best new food experiences.

Check out http://www.foodandwine.com/ and follow the magazine link to Go List 2010 and you will find us at number 15 under Rising Star Chefs.

Mushrooms

2010-04-13T00:06:00.000-07:00

A great day in the forest gathering pine mushrooms. Some will make it to the menu, others will be dried and the rest pickled. Pine mushrooms have a great sweet, nutty, earthly flavour and amazing pine aroma great for just about anything from braising to soups or pan fried with the morning eggs.

PLUMS

2010-02-16T21:34:00.000-08:00

I love road side produce. It's always perfectly ripe at the peak of season, sold cheap and in good quantities. It makes for great fresh eating for the week or making jam the next. Next time you see a sign pull up and buy a bag of fruit, vegetables or a dozen eggs; it will be fresh, full of flavour and cheaper than you will find anywhere else.

RHUBARB

2010-02-15T17:38:00.000-08:00

While mum's rhubarb patch is under renovation we have turned to our neighbours down the road, selling cuttings and young plants for the garden. Lightly stewed rhubarb is a great way to finish off a summer Bbq, served with custard and lavender ice cream.

POTATO

2009-12-15T21:31:00.000-08:00

Ron Polley in Leopold grows some great potatoes. We are using one variety, Kennebec
at loam in a dish Potato, dill, fenugreek, smoked herring roe. The potato freshly harvested makes a huge difference in the texture and when slow cooked in goats milk has an amazing flavour of sweet earth and floral aromas. Ron sells his potatoes out of his house shed with an honesty box, so drop in next time your going through Leopold and pick up a few bags.

MUSSEL FARMING WITH SEA BOUNTY

2009-12-02T02:14:00.000-08:00

Mussels straight out of the water, quickly cooked on the boat in a little seawater makes a great breakfast.

The team spent a great morning with Sea Bounty learning the ins and outs of mussel farming.

Sea bounty is the first and only certified organic mussel farm on the Bellarine and their product is quite simply amazing. Lance and Lizzie have been passionately farming on leases around Corio and Pt Phillip bay for 20 years. A family owned company Sea Bounty has developed into one of Australia's leading Mussel growers and processors. Sea Bounty sell direct to the public at Gem Pier Williamstown every Sunday from 10:30am until sold out.

For more information check out http://www.seabounty.com.au/

ROAST CHICKEN

2009-11-23T23:29:00.000-08:00

For a while now the idea of smoking seaweed and it's application had been going around the kitchen. The first trials were used on fish but found the flavour balance far too strong and overpowering so natural progression led me to roasting a chicken from Glenloth. Rubbing the mix all over with salt, smoked seaweed and olive oil and roasting in the oven for 40 mins and resting for 20. The result was a a crispy skin, tender roast chicken with subtle notes of smoke and salty sea, one of the best roast chickens i have tasted in a long time.

CHARCUTIERE

2009-11-16T02:25:00.000-08:00

Curing meat has to be one of the oldest and most rewarding preservation techniques. It takes time and patience, and just the right conditions to remove all moisture from meat, leaving it dry and free of bacteria. But the reward is worth the wait. Our pork necks have just finished hanging in the wine room and are now ready to use. We have been busy working on dishes over the past week playing with the texture and aroma, the cured pork leaving a nutty sweet aftertaste and a nice coating of fat on the tongue. It makes a great Sunday staff breakfast with fresh eggs from Kossies.

DRYSDALE GOATS CHEESE

2009-09-22T22:32:00.000-07:00

A glass of fresh unpasteurised goats milk for breakfast, straight from the udder warm, floral and sweet. Not a bad way to start the day.
This weeks staff training day was with the guys and girls at Drysdale Goats Cheese located on the Bellarine. For the past 4 years have been busy developing a mature semi hard goats cheese, yoghurt, blue cheese. fettina and a haloumi. It is such a great pleasure to work with, and to gain an understanding of what goes into the produce we use at the restaurant every week. From the early morning milking to late night birthing the team are so passionate about the the girls and the products they produce.

Drysdale Goats Cheese have just taken home four medals from this years
Royal Melbourne Show fine food awards.
Drysdale Shev: Silver Medal
Drysdale Fettina: Bronze Medal
Drysdale Youghurt: Bronze Medal
Corio Bay Mature Goats Cheese: Gold Medal

Congratulations from the team at Loam Restaurant

ASPARAGUS SALAD

2009-09-21T21:30:00.000-07:00

Asparagus Salad
2 bunches asparagus
2 hard boiled eggs
Zest of 1 lemon (finely chopped)
Handful of young sage (leaves picked)
30g fresh goat curd
30g crumbled parmesan
Sea salt
Lighthouse olive oil

Peel and roughly chop hard boiled eggs. Set aside.
Lightly coat asparagus with olive oil, season with salt and char each side on a hot pan or BBQ.
To finish: Cut each asparagus spear into 3 and arrange on a plate. Scatter remaining ingredients over asparagus. drizzle with lighthouse olive oil and a squeeze of lemon. Season with salt.

DECK OF SECRETS

2009-09-17T03:21:00.000-07:00

Loam restaurant have been lucky enough to be included on the Deck of Secrets website.

A great overview of the restaurant - checkout the link to deck of secrets review of Loam.

www.deckofsecrets.com/News/Australia/090906/LoamnewVictorianrestaurant.aspx

THE DECK

2009-09-15T22:57:00.000-07:00

The deck is now in full swing, an additional space to compliment the dining room, and with the weather warming up it is a great way to spend the afternoon. We run a simple produce driven menu with 5 to 7 items changing with the seasons.

A sample of this weeks offerings:

Country Terrine with pickles

Parsnip and pear soup

Braised wagyu rump with Russian kale

Baked fish with Garden vegetables

Passionfruit flumery with meringue

Cinnamon loaf with fresh September pear and salted caramel

SUPERFINE PRIME

2009-08-24T01:37:00.000-07:00

We have recently found a great supplier of Merino Superfine Prime. Farmed by a passionate team in Rokewood Victoria the two year old Merino meat will feature on the menu throughout spring in various dishes.

After a few cooking trials (slow roasting, braising) we decided on cooking sous vide, 60.5 degrees for 65 minutes enhancing this rich, tender and full flavoured meat allowing the natural flavour and texture to shine two very important factors when dealing with such great produce.

GUINEA FOWL

2009-08-16T20:12:00.000-07:00

Glenloth's Guinea fowl season closes at the end of August. To celebrate, and surprise one of our loyal guests we simply roasted the bird whole and served it with brussel sprouts and jerusalem artichokes. Glenloth have such a great product line, Corn fed chicken, Guinea fowl, and some of the best Squab i have tasted.

Follow the links to learn more about Guinea fowl

http://www.youtube.com/watch?v=kIJ8cpFHm-8&feature=related

http://www.dpi.qld.gov.au/cps/rde/dpi/hs.xsl/27_2715_ENA_HTML.htm

HEAT PROGRAM

2009-08-13T05:18:00.000-07:00

The HEAT (Hospitality Employment and Training) is an amazing program run by amazing people, with passion for both the industry and youth services. They use the hospitality industry as a leading light for re-engaging young people and building self esteem, gaining the necessary qualifications to prepare them for the world of work.

Please follow the link and support the program any way you can.

http://www.facebook.com/home.php?#/pages/HEAT-Hospitality-Employment-and-Training/95415011599?ref=ts

BEETROOT CENTERPIECE

2009-08-05T02:04:00.000-07:00

We are still getting great beetroots out of the garden, the Mangel beets wont stop growing and growing. This one made such a great display for sunday lunch.

SOURDOUGH

2009-07-29T06:10:00.000-07:00

For our staff training day we headed down to Torquay to learn more about where the bread we use in the restaurant comes from. John and his team are so passionate about sourdough; all products are made in the traditional time honoured way and do not contain any added malts, gluten, commercial bakers yeast or mould inhibitors. All of Zeally bay products are made slowly using a blend of organic flours, and a 30 year old family leaven that John has been nursing since he started.

It is amazing to be able to connect with our producers and see hands on the production of artisan produce, and to learn the process and passion that allows the food we choose to eat reach our table.

http://www.zeallybaysourdough.com.au/

SOURDOUGH

2009-07-29T06:05:00.001-07:00

STAFF DINNER

2009-07-21T03:07:00.000-07:00

STAFF DINNER

2009-07-21T02:43:00.000-07:00

We were lucky enough to get a Hare shot on the property by Ray for staff dinner.

After a quick refresher course on skinning and gutting, the Hare was quickly broken down and slow braised for 4 hours. The rich braise with garden greens made for one of the best staff meals i have ever had. Leftovers went into toasted sandwiches for breakfast before a big sunday service.

IN THE GARDEN

2009-07-15T03:01:00.001-07:00

We spent the morning tasting this season's olive oil at Lighthouse olive grove; some great flavours and texures emerging. It's such a great product made by very passionate people.

We then headed over to the vegie patch picking leeks, beetroots, stinging nettles and chard. Some great menu ideas developing for both dining room and the deck menus. A great morning!

FROM THE FIRST MENU

2009-07-08T04:38:00.000-07:00

Pink ling, milk skin and saltbush is on the 7 course.

OPEN

2009-07-05T02:40:00.000-07:00

We are now open and had a great week, Will post photos tomorrow.
Thanks to our great staff and guests.

WAITERS STATION UPDATE

2009-06-17T02:18:00.001-07:00

A quick update on the waiters station and table we will hold the producers dinners on.

My folks like to forage through steel and timber yards looking for just the right materials to use. The top picture is of the bolts found and recycled from a railway yard and now will hold the table together at Loam. We can't wait to see it in the dining room.

PRODUCER'S DINNER

2009-06-15T04:51:00.000-07:00

Keep an eye out for Loams series of producers' dinners. Part cooking class, part educational dinner. First in line is "THE BUTCHER". Learn how to make traditional sausages, discover the secrets to smoking meats and enjoy a dinner based on the nights events. More details to follow.

WAITERS STATION

2009-06-11T02:11:00.000-07:00

The folks are busy at the moment building the waiters stations for the restaurant.

Made from recycled timber pulled out of an old farmhouse and packing steel from the Portland woolsheds. The contrast of industrial steel and organic timber will look great in the dining room set amongst the gums of the olive grove.

FORAGING

2009-06-08T02:22:00.000-07:00

At Loam we like to forage through the forest and coastal dunes for wild plants, herbs, seaweeds and mushrooms exploring new flavours and textures for different dishes. At the moment we are picking pine mushrooms, slippery jacks, wild roquette flowers, correa alba, rock samphire and drying kelp for the summer.

GOOD EGG, BAD EGG

2009-06-07T05:15:00.000-07:00

We all know how bad cage eggs are, thin shells, watery whites, pale yolks and even worse, the living and dietry conditions of the chickens producing them. Forced to live in tiny cages unable to move around, peck or interact in a social environment (yes chickens are very social) they lay a very unhealthy egg.

These eggs are from our good friends at Greendale farm. Nathan and Kate’s girls live a good life scratching and pecking filling up on cuttings from the garden and doing as they would in the wild producing beautiful rich tasting eggs with healthy shells, freshly laid in the morning ready for a bacon and egg roll. A great way to kick off the day.

PRESERVING

2009-06-05T04:54:00.000-07:00

I love making them: chutney, sauces, jams and pickles; Small goods, salted fish, sauerkraut, olives, and gherkins. All of these items involve some element of the art of preserving. Preserving is a skill cultures all over the world have been practicing as long as records have been kept, often out of necessity, to keep food stocks through long winters and harsh summers. Though sadly due to the idustrialization of food production we are at risk of losing the skills we have developed and relied on for hundreds of years

Methods used for preserving food such as pickling, salting and smoking also give such unique flavours and textures to produce. A delicate piece of cod can, after salting, be hung in a dry cupboard for months, ready for use when needed. Or a variety of offcuts can be turned into sausage, smoked over native woods and hung to dry outside. Preserving allows us to turn an abundance of seasonal produce into products we can then use and rely on to stock the pantry throughout the year.

Preserved Lemons
5 lemons
4 star anise
1 cinnamon stick
6 -8 black peppercorns
½ bunch marjoram
500g rock salt

Cut the lemons into quarters and place in a bowls, leave to sit at room temperate for 3 hours.
Pour over 350g of rock salt, add spices and herbs, toss to combine.
Place lemons in an airtight container, pushing down to compact, pour over remaining salt and seal with an airtight lid.

Place in a cool dark place for 4 weeks. Then place in fridge.
When ready to use, wash the lemon well and remove flesh, white pith and use the rind.

OCTOPUS

2009-06-05T03:14:00.000-07:00

It's hard not to get excited when you can get produce as fresh as this. Cooked sous vide for 4 hours we are thinking of encorporating a dish into the 7 course menu, maybe with a seaweed emulsion?
But first some info because the octopus is such an intriging creature. For each of the octopus’s arms (they are not tentacles) they have two rows of suction cups each of which has ‘taste sensors’ to allow it to identify food. With the ability to regenerate lost arms and an eye on each side of its head the octopus is a hardy predator with unique self defense mechanisms such as secreting toxins to dissolve connective tissues. They have very good eyesight however are deaf. The ability to escape from enclosures when held in captivity is due to their well known problem-solving abilities and high intelligence, if you need proof check out the attached links.
http://www.youtube.com/watch?v=9-azBDt0kik&feature=related.
http://www.youtube.com/watch?v=_umYYoqaGl4&feature=related

INSPIRATION AND UNDERSTANDING

2009-06-04T00:57:00.000-07:00

As a chef inspiration can come at any time, it might be a box of wild mushrooms or a walk along the beach, art hanging in a gallery or simply driving to work.
This picture I took today got me thinking about my approach to lamb dishes.
They have been the backbone of industry for such along time and imbedded in Australian culture whilst playing such an important part to us as a developing country.
We rely on them for wool to make clothes, shoes, hats, blankets for both domestic and international trade and butcher the meat to consume and export to a growing number of countries.
I have never given them my full attention or ever gained a sound understanding of farming practices, specific breeds or natural instincts.
So as the lambs are now being born for our much anticipated spring dishes, I will research for a better understanding and development of ideas.

IT'S JUST NOT WINTER UNTIL THERE'S CORNED BEEF

2009-06-03T02:09:00.000-07:00

Some great Cavolo nero from the garden, mustard and roast potatos.
The corned beef was cooked for 6 hours in a salt and vinegar broth with peppercorns.
Such a great winter dish.

LIVE FISH...REALLY?

2009-06-03T01:26:00.000-07:00

This is an extract from a news story posted today, the book would be a great read.....

Chef Kenji Fujimoto, who has since fled to Japan from the secretive communist state,
has written the book, I was Kin Jong-Il's cook,
said the fish he prepared for Kim was still alive when served to the rogue dictator.
"He particularly enjoyed raw fish so fresh that he could start eating as its mouth is still gasping and the tail is still thrashing," Mr Fujimoto said.
"I sliced the fish so as not to puncture any of the vital organs, so of course it was still moving.
"Kim Jong-Il was delighted .. He would eat with gusto."

HOME GROWN AUSTRALIAN GARLIC

2009-06-02T23:58:00.000-07:00

There is such a big difference between home grown and the white imported supermarket garlic we are subjected to. Often from China or Mexico, bleached and treated for transport, it is left tasteless and odorless. Why do the supermarkets insist on supporting these practices?

We grow great garlic here in Australia.

At Loam our home grown garlic is a sweet and sticky bulb with flecks of purple. Full of flavour Left to dry, roots still intact for the year ahead.

Great roasted with chicken or rubbed on toast with fresh herbs and honey.

Just leave a few bulbs aside in a dark place to sprout and replant for the next season and
remember to give some sprouting garlic to friends and family to plant.

SQUID DISH

2009-06-02T02:48:00.000-07:00

Squid with grains, onions and ink

SQUID

2009-06-02T01:51:00.000-07:00

Only an hour out of the water. And tonights dinner. photos to follow.

NEW DISH IN THE WORKS

2009-06-01T22:41:00.000-07:00

Had a few days working on some new dishes,

Snapper, Milk skin, pickled beach herbs, red cabbage.

4 WEEKS TO GO

2009-06-01T21:47:00.000-07:00

Astrid and i just took a flying trip down to Portland, where the folks are madly working on the waiters stations for the dining room.
They are looking great a perfect blend between industrial and organic, exactly what Loam is all about.
Foraging around mums garden i found a bunch of borage growing behind the shed, the flowers are so sweet this time of year and it got me thinking of a new dish maybe involving distilled borage?

We headed around to my sister house for dinner, her friend had just caught an 80kg Mako shark, we battered some for the kids and we had a provincial style stew, it was so fresh and full of flavour, amazing to be eating such a big fish just hours out of the water.