QHA_Sep-2020_Online

FEATURE
“I really like this current dish - ‘Next door’s heritagebreed
rooster, soured cream, heart, garden lime,
sugarloaf’.
“One of our farming neighbours provides us with
approximately 15 roosters per week, and once they
have gone that’s it! They have amazing flavour and it is
great to cook with something so local and unique.”
“We are immersed in supporting those ethical local
farmers who are working with nature to deliver
seasonal treasures from across the region - Scenic
Rim, Darling Downs, Granite Belt, Lockyer Valley and
Ipswich.”
Across the seasons. Ash estimates they source from
at least 25 local producers to supplement the produce
they generate on site.
The journey has not been without its challenges for
the chef and his team. In 2018 a fire tore through the
property, destroying the restaurant.
“As the result of a fire in 2018 that burnt our 100-yearold
homestead to the ground, we had to promptly
re-invent Homage in our historic 100-year-old-barn
where we worked with more traditional methods of
cookery – open-air-fire, wood oven, smoking, coal pits,
preserving etc – all done visually, outside, in front of
our diners – and just steps from our market garden,”
Ash said.
“We had to strip back our techniques yet elevate the
menu and experience.”
In February 2020, Homage re-emerged in the newly
constructed Hidden Vale Homestead and Ash said the
experience had made them stronger.
“Simon Furley, Head Chef, our team, and I have
elevated the culinary experience to a new creative
level however our style has benefited greatly by the
traditional open-fire discoveries from our time cooking
at the Barn.
“The Barn and the external cooking are still very
much-loved extension of Homage as it is fully utilised
for our popular casual weekend lunches and private
celebratory occasions.
More recently, with COVID-19 restrictions, the venue
has benefited from its size and space.
“Because the new Homage dining areas flow across
a series of large airy rooms, adjoining verandas and
a private dining room / board room, we have been
able to space the tables beyond the government
recommended guidelines,” Ash said.
“Also, The Barn and its surrounds, being in open
air, have allowed us to broaden our area for dining
especially for weekend lunches.
“For drinks and relaxing, there are a plethora of wellspaced
choices – a stunning Spotted Gum bar, several
alluring lounge spaces – two of which face floor to
ceiling rock fireplaces, multiple verandas and gardens,
one of which frames an inviting fire pit.
“Of course, we have implemented many other
practices to ensure the wellbeing of our guests.”
One by-product of people being locked in at home
in recent times has been their desire to explore the
property when they arrive.
“We have found that our guests are much more active
exploring our 12,000 acre property – walking, running,
taking mountain and e-bike tours, koala safaris, visits
to our Wildlife Centre, and cycling through our Hidden
Vale Adventure Park’s 110 plus kilometres’ of world
class trail networks which means their appetites are
much greater than normal, and the majority seek very
healthy menu and beverage options - therefore we
constantly tweak the menus to ensure all needs are
generously met,” Ash said.
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