Just got my Diggers Catalogue today and they are advertising their Spring Feast – Friday October 17 or Saturday October 18. If it is anything like the Winter Wild Feast I we went to it will be a real treat. If anyone else is interested in going as a group I suggest that we get in early as I reckon it will sell out fast. $95 p/h.
I’ll be interested BG
bluegreen said:
Just got my Diggers Catalogue today and they are advertising their Spring Feast – Friday October 17 or Saturday October 18. If it is anything like the Winter Wild Feast I we went to it will be a real treat. If anyone else is interested in going as a group I suggest that we get in early as I reckon it will sell out fast. $95 p/h.
noted
will get back to you.
I would love to go to this..does one have to be a Diggers member to attend ?
Happy Potter said:
I would love to go to this..does one have to be a Diggers member to attend ?
no, you don’t have to be a member.
bluegreen said:
Happy Potter said:
I would love to go to this..does one have to be a Diggers member to attend ?
no, you don’t have to be a member.
Oh thats good because I’d never willingly join a seed ordering co. LOL
pepe said:
bluegreen said:
Just got my Diggers Catalogue today and they are advertising their Spring Feast – Friday October 17 or Saturday October 18. If it is anything like the Winter Wild Feast I we went to it will be a real treat. If anyone else is interested in going as a group I suggest that we get in early as I reckon it will sell out fast. $95 p/h.
noted
will get back to you.
thanks for the info but those dates do not suit us.
So who’s going ? I just got an email about it.
I notice there’s free seating at shared tables so we could all sit together even if we book separately. It’s on Oct 17 and 18.
orchid40 said:
So who’s going ? I just got an email about it.
I notice there’s free seating at shared tables so we could all sit together even if we book separately. It’s on Oct 17 and 18.
If we go it will probably be on Saturday. I’m waiting on Mr BG to give the OK to book. If the seating is the same as last time it is at two long tables.
bluegreen said:
orchid40 said:
So who’s going ? I just got an email about it.
I notice there’s free seating at shared tables so we could all sit together even if we book separately. It’s on Oct 17 and 18.
If we go it will probably be on Saturday. I’m waiting on Mr BG to give the OK to book. If the seating is the same as last time it is at two long tables.
I don’t think we are going to be able to make this one, what with not knowing when things are going to start here with GS and the extra people. But another time we will !
bluegreen said:
orchid40 said:
So who’s going ? I just got an email about it.
I notice there’s free seating at shared tables so we could all sit together even if we book separately. It’s on Oct 17 and 18.
If we go it will probably be on Saturday. I’m waiting on Mr BG to give the OK to book. If the seating is the same as last time it is at two long tables.
OK, when you know let me now please :)
orchid40 said:
OK, when you know let me now please :)
will do :)
bluegreen said:
orchid40 said:
OK, when you know let me now please :)
will do :)
:)
i went a couple of times to try the food etc. but it’s a long drive for me, and at $95 p/p it’s an expensive lunch (+$50 petrol) I also let my membership lapse, as i think they’ve become too pricey…and quite frankly are cashing it in big, especially on baby boomers. of particular note is the hardware and books, which are almost double normal price. i don’t see much value in it now. you guys and gals go ahead and enjoy yourselves…i’ll be digging in the garden :)
well I have bought tickets for Saturday 18 October :)
Thanks BG
bluegreen said:
well I have bought tickets for Saturday 18 October :)
I booked mine today too, for Sat 18th :)
orchid40 said:
bluegreen said:
well I have bought tickets for Saturday 18 October :)
I booked mine today too, for Sat 18th :)
goody :D
I’ve just returned home from a sumptuous feast followed by a visit to orchid40’s lovely house and garden :)
The feast featured “Foxy’s Hangout” wines throughout and started with a sparkling white served with Canapes (finger food) on the Lawn which consisted of Pureed Tuscan Kale on Melba Toast, Sliced podded peas briefly sauted in sesame oil and sprinkled with sesame seeds, grilled asparagus wrapped in prosciutto & smoked quail with walnut tarts.
Then we moved into the luncheon room for BBQ’d Peninsula Organic Lamb with salsa verdi (a blend of fresh garden herbs) and Gippsland Ranges Kid with dwarf myrtle and minted yoghurt. Served with that were backed heirloom root vegetables (beetroot, carrot & parsnip) and Delfino Coriander and Turnip Remoulade (grated turnip with coriander, onion and mayonnaise) and organic artichokes in lemon oil. The accompanying wine was a Pinot Noir.
The next dish was supposed to come before the red meats but they had oven problems but that did not spoil the meal in any way. Whole Snapper locally caught was baked with garden herbs & citrus with sides of sugar snap peas in Extra Virgin Olive Oil & sprouting broccolini in honey mustard sauce served with a Pinot Gris.
Dessert was served with a heavenly late harvest Pinot Gris and consisted of Citrus Salad, Orange Blossom Baked Rhubarb (to die for) and Red Hill Goat’s Curd and Yoghurt Bavorois (a molded custard type dessert) lightly dressed with Extra Virgin Olive Oil (which really did work!)
Each mouthful was a new flavour to be savoured and the experience of garden fresh seasonal organic vegetables & organic meats made into a taste sensation by a creative and talented chef has to be experienced to believe.
The meal was made all the more special by the company of orchid40 who invited us to her place after for a drink and a tour of her garden.
For some reason I feel very mellow :D
oh BG, that sounds gorgeous. What do you think of Pinot Gris? Many years ago when they first started to plant this grape in Australia, the first few Vintages were fantastic and expensive, the wine had the typical “grey” straw colour in the glass and had a very dry almost dirty taste.
Now it seems, everyone is making a Pinot Gris or Pinot Grigio and they now seem to be the new Riesling… Dry but bigger on flavour and sweeter than they should be. Perhaps they are all late harvest nowadays, which always bumps up the sugar.
Tell me your thoughts on the two you tried today?
Oh I so loved reading about your food adventure Bluegreen:D
pain master said:
oh BG, that sounds gorgeous. What do you think of Pinot Gris? Many years ago when they first started to plant this grape in Australia, the first few Vintages were fantastic and expensive, the wine had the typical “grey” straw colour in the glass and had a very dry almost dirty taste.Now it seems, everyone is making a Pinot Gris or Pinot Grigio and they now seem to be the new Riesling… Dry but bigger on flavour and sweeter than they should be. Perhaps they are all late harvest nowadays, which always bumps up the sugar.
Tell me your thoughts on the two you tried today?
I’m not big on wines but I enjoyed the Foxy’s Hangout Pinot Gris ’08. It was fruity and not dry at all. I had a sip of Mr BG’s Pinot Noir but found it too acidic for my taste although Mr BG enjoyed it very much. The last harvest Pinot Gris was heavenly with the taste and bouquet of honey.
bluegreen said:
pain master said:
oh BG, that sounds gorgeous. What do you think of Pinot Gris? Many years ago when they first started to plant this grape in Australia, the first few Vintages were fantastic and expensive, the wine had the typical “grey” straw colour in the glass and had a very dry almost dirty taste.Now it seems, everyone is making a Pinot Gris or Pinot Grigio and they now seem to be the new Riesling… Dry but bigger on flavour and sweeter than they should be. Perhaps they are all late harvest nowadays, which always bumps up the sugar.
Tell me your thoughts on the two you tried today?
I’m not big on wines but I enjoyed the Foxy’s Hangout Pinot Gris ’08. It was fruity and not dry at all. I had a sip of Mr BG’s Pinot Noir but found it too acidic for my taste although Mr BG enjoyed it very much. The last harvest Pinot Gris was heavenly with the taste and bouquet of honey.
No offence to Foxy’s, but that seems to be the way of Pinot Gris of today… I’m disappointed because the first expensive few were sublime and a pure delight. They refreshed like a glass of chilled water with lemon, but now they have blurred the distinction between yet another Riesling/Sauvingnon Blanc. Come to think of it, many years ago, the Rieslings went out of favour so only a few vintners made them and they were exxy… not today it seems.
shame really. But it did sound like you enjoyed it and you enjoyed your day which is the main thing.
I’m just a little envious.
Very well summarised BG, Not that you were reading the menu! It certainly was a lovely meal and the wines were excellent. It was lovely to have BG and Mr BG and Miss BG here for a visit, I didn’t show them the bad bits LOL.
I did feel sorry for the chef, he looked like he’d been through the mill when he came in to talk to us after the meal. We showed our appreciation of a great meal and I’m sure he felt better then.
Lucky1 said:
Oh I so loved reading about your food adventure Bluegreen:D
Here here, what a meal :D
We will be sure to make the next one!
Happy Potter said:
Lucky1 said:
Oh I so loved reading about your food adventure Bluegreen:D
Here here, what a meal :D
We will be sure to make the next one!
The next one, Summer, is going to be at St Erth so that might be easier for you to get to HP.
bluegreen said:
Happy Potter said:
Lucky1 said:
Oh I so loved reading about your food adventure Bluegreen:D
Here here, what a meal :D
We will be sure to make the next one!
The next one, Summer, is going to be at St Erth so that might be easier for you to get to HP.
Whereabouts is that BG ?
Happy Potter said:
bluegreen said:
Happy Potter said:
Lucky1 said:
Oh I so loved reading about your food adventure Bluegreen:D
Here here, what a meal :D
We will be sure to make the next one!
The next one, Summer, is going to be at St Erth so that might be easier for you to get to HP.
Whereabouts is that BG ?
Blackwood, north of Bacchus Marsh
bluegreen said:
Happy Potter said:
bluegreen said:
Happy Potter said:
Lucky1 said:
Oh I so loved reading about your food adventure Bluegreen:D
Here here, what a meal :D
We will be sure to make the next one!
The next one, Summer, is going to be at St Erth so that might be easier for you to get to HP.
Whereabouts is that BG ?
Blackwood, north of Bacchus Marsh
Oh ok, easy then :D
Dessert was served with a heavenly late harvest Pinot Gris and consisted of Citrus Salad, Orange Blossom Baked Rhubarb (to die for) and Red Hill Goat’s Curd and Yoghurt Bavorois (a molded custard type dessert) lightly dressed with Extra Virgin Olive Oil (which really did work!)
—-
nice report – nice food too by the sound.
i have excessive amounts of orange blossum and was wondering if its edible.
all the wines were unblended (i think?)- that’s rare
pepe said:
i have excessive amounts of orange blossum and was wondering if its edible.
all the wines were unblended (i think?)- that’s rare
the chef used “orange blossom water” not sure if they bought it or made it. Thought you might make it by infusing orange blossoms in hot water.
The wines were from a local Mornington Peninsula winery.
bluegreen said:
pepe said:
i have excessive amounts of orange blossum and was wondering if its edible.
all the wines were unblended (i think?)- that’s rare
the chef used “orange blossom water” not sure if they bought it or made it. Thought you might make it by infusing orange blossoms in hot water.
The wines were from a local Mornington Peninsula winery.
right – i’ll research – the blossum smells delicious.
pepe said:
bluegreen said:
pepe said:
i have excessive amounts of orange blossum and was wondering if its edible.
all the wines were unblended (i think?)- that’s rare
the chef used “orange blossom water” not sure if they bought it or made it. Thought you might make it by infusing orange blossoms in hot water.
The wines were from a local Mornington Peninsula winery.
right – i’ll research – the blossum smells delicious.
it really went well with the rhubarb. He cut the rhubarb in 3cm pieces, lay out in a baking dish, poured the orange blossom water over it and sprinkled with sugar. Put in the oven at about 180 I think he said until tender but before it becomes mushy. The sugar and orange blossom water cooked down into a syrup with the juices of the rhubarb.
bluegreen said:
pepe said:
bluegreen said:
pepe said:
i have excessive amounts of orange blossum and was wondering if its edible.
all the wines were unblended (i think?)- that’s rare
the chef used “orange blossom water” not sure if they bought it or made it. Thought you might make it by infusing orange blossoms in hot water.
The wines were from a local Mornington Peninsula winery.
right – i’ll research – the blossum smells delicious.
it really went well with the rhubarb. He cut the rhubarb in 3cm pieces, lay out in a baking dish, poured the orange blossom water over it and sprinkled with sugar. Put in the oven at about 180 I think he said until tender but before it becomes mushy. The sugar and orange blossom water cooked down into a syrup with the juices of the rhubarb.
Oh that sounds so nice :)
one person suggests orange blossum water is made from the pesticide free seville orange tree flowers – crushed and covered in distilled water – then left for 2 weeks in the sun in an airtight container.
my 3 trees are navels – so probably no good.
pepe said:
one person suggests orange blossum water is made from the pesticide free seville orange tree flowers – crushed and covered in distilled water – then left for 2 weeks in the sun in an airtight container.
my 3 trees are navels – so probably no good.
I wonder if the variety really would make that much difference?
pepe said:
bluegreen said:
pepe said:
i have excessive amounts of orange blossum and was wondering if its edible.
all the wines were unblended (i think?)- that’s rare
the chef used “orange blossom water” not sure if they bought it or made it. Thought you might make it by infusing orange blossoms in hot water.
The wines were from a local Mornington Peninsula winery.
right – i’ll research – the blossum smells delicious.
Happy Potter said:
bluegreen said:
pepe said:
bluegreen said:
pepe said:
i have excessive amounts of orange blossum and was wondering if its edible.
all the wines were unblended (i think?)- that’s rare
the chef used “orange blossom water” not sure if they bought it or made it. Thought you might make it by infusing orange blossoms in hot water.
The wines were from a local Mornington Peninsula winery.
right – i’ll research – the blossum smells delicious.
it really went well with the rhubarb. He cut the rhubarb in 3cm pieces, lay out in a baking dish, poured the orange blossom water over it and sprinkled with sugar. Put in the oven at about 180 I think he said until tender but before it becomes mushy. The sugar and orange blossom water cooked down into a syrup with the juices of the rhubarb.
Oh that sounds so nice :)