december-2009

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CLOCKWISE FROM TOP: Light fl avours from Provenance restaurant; the happy berries that go into Blue Ox jams; chef Sharon Cook at Koendidda BERRY NICE Wayne Pegler’s father-inlaw lured the Melbournebased executive to Oxley with a newspaper advertisement offering “lifestyle with an income”. A decade later, he’s living the dream and from December to March he picks a tonne of raspberries, boysenberries, blueberries and blackberries to sell under his Blue Ox Berries label. Sixteen jams, a dozen chutneys and a handful of sauces later, he’s running a nice little earner from his farm gate while supplying local restaurants and a world of customers via the web. SUITE DREAMS Ex-Adelaidian Michael Ryan, along with his winemaker partner Jeanette and young daughter, has an idyllic life that revolves around creating menus of light, subtle fl avours sourced from the fi nest local produce for his Provenance restaurant. “North-East Victoria’s excellent restaurants and fi ne local produce and wine are a strong attraction for Jeanette and I,” says Michael, who previously ran the kitchens at Melting Pot and beachfront favourite The Star of Greece. At Provenance, Ryan offers a sensational dégustation menu with perfectly matched wines, and the option to stay in the luxury mod-Asian suites attached to the award-winning restaurant. EAT BEAT NORTH-EAST VICTORIA DOILY-FREE ZONE A mid-life crisis led Canberra-based chef Sharon Cook to Beechworth and her B&B country house Koendidda. The historic Victorian mansion sited at the end of a tree-lined driveway and constructed of hand-made bricks with decorative cast-iron verandahs is grace personifi ed. “You don’t have to stay here to eat here,” says Cook, who sources brilliant local produce for her fi ne-dining menus served under a chandelier of melted down gold coins. This may include smoked trout for summer salads, organic chicken, Black Angus beef, goat or locally smoked lamb cutlets on oven-roasted pumpkin, topped with rocket and tomatoes from her kitchen garden. Cook caters for pre-booked lunches and afternoon tea on the lawn while Hercule Poirot would love her ‘Murder Dinners’ where fi ve couples hire Koendidda out and enjoy food to die for! DECEMBER <strong>2009</strong> 59
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december-2009

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