A while between blogs

Here we are in November, the weather has warmed up, the race that stops a nation is done and dusted for another year so its time to think about Christmas. At Bent, we have been thinking about it for a while with beautiful gifts in Bent on Life just waiting for you to come and find them. We are working on our gourmet hampers for 2011 and busily printing up gift vouchers for the cookery school, the café and Bent on Life. Christmas party bookings are coming in and we even have a few corporate cooking classes booked. Cooking is a great team building exercise and afterwards you get to sit down together and eat the fruits of your labours with a nice glass of wine.
This month we say farewell to our chef Greg Puglisi who is moving to Far North Queensland for a change of career and we welcome Michael James. Michael is well known in the area as he operated the Bunker restaurant at Tallwoods. We are looking forward to working with Michael and we are excited to have his skills in our team at Bent on Food. A new, exciting menu will be launched soon. Michael begins work with us on Wednesday 9th November.

Mid North Coast Hinterland Experience

Andrew and Therese with guests at Near River

Our first Mid North Coast Gourmet Hinterland Experience in conjunction with the Crave Sydney International Food Festival was held on the 29th and 30th October. The guests travelled to Near River, a sustainable farm growing biodynamic rhubarb, garlic and a vast number of seasonal crops, learnt about composting and biodynamic practices,  and enjoyed banana bread with Hastings Valley yoghurt and Near River rhubarb, lime and ginger compote (available at Bent on Food) in the garden.

Linga Longa

Rhonda and Stephen

We then travelled down to Bago Vineyards where we tasted some wine and spoke to Alistair and Kate from Black Duck Brewery, a few beers were sampled before we headed back to  Linga Longa at Wingham to find out why happy cattle produce better beef.  Here we met the chooks and had more delicious  food with Lauren and Greg. 
Garlic at Near River
Then it was back to check on the suckling pig for dinner. In the evening, 30 people gathered at the cookery school at a long white table to savour 4 courses of local food and Cassegrain wine all from within a 100 mile radius. Greg cooked up a storm, with local oysters, cheeses, produce, beef and pork all on the menu. To see the menu, click here. The following day we enjoyed a 100 mile cooking class conducted by chef Eric Robinson with free range eggs, asparagus and baby spinach all from Near River and locally smoked bacon from Mentges Meats in Taree. Eric showed us how to make the perfect hollandaise and we enjoyed local strawberries and Marrook Farm Quark with The Other Chef Toffee Apple Syrup for a brunchy dessert.

Greg and Lauren with guests at Linga Longa

Mmm this little piggy is looking divine
Check – table is set
Stone Oysters 3 ways with Cassegrain Edition Chardonnay Pinot
Linga Longa Beef Carpaccio with Marrook Farm Brinawa and Wilmaria  EVOO
Lis and Vern Harvey

Grahame and Greg with the suckling pig

Hastings Pannacotta with Near River Rhubarb, Lime and Ginger compote


Eric showing us how to make the perfect hollandaise

Brunch cookery class with  Eric Robinson

Brunch is local strawberries, white mulberries, Marrook Farm
Quark with The Other Chef Toffee Apple Syrup


Eric and class

1 thought on “A while between blogs”

  1. The catering business has been experiencing a boom for a long time now. Catering services should need to get the idea of modern catering needs and demand of customers. Recently finger food have become an important part of catering business.Seems to be a very promising catering services.Great catering is dependent on two factors: excellent service and unforgettably great food which I think you can provide both.. ration MREs meals ready-to-eat, large scale catering


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