Wednesday, October 12, 2011

a glimpse of Loam

Well the first trimester of my Grad Cert in Human Nutrition is complete and the final essay is in the process of being graded. That leaves me with some extra time to indulge in blogging and there are plenty of photo's attesting to my non academic pursuits stored on the camera just waiting to have their stories told. The first a 'field trip' for the culinary obsessed to the Bellarine Peninsula. The day included:

A visit to Sea Bounty Mussels - a family owned business where Lance shared his wealth of knowledge about a life time of commercial fishing in Victoria. Scallops being his first mollusc followed now by the local blue Mussels of Port Phillip Bay. Now that I know spawning around this time of the year decreases the size of the meat I'll wait to Novemberish for my next mussel cook-up. Even the child one is looking forward to a bowl of plump mussels in a garlic infused broth.
Next was feeding and nattering with Corrine and the goats at Drysdale Goats Cheese; the fresh curd cheeses a revelation- but then fresh is .... And there were plenty of nettles in the paddocks for an eager goat or chef.

Loam on UrbanspoonBy then it was time for a spot of
lunch; which was a sneak peak at Loam. The Loam philosophy to forage, fish and hunt, especially locally, was truly reflected in the mini menu we experienced; savoury morsels thoughtfully structured into refined dishes. I look forward to a future degustation dinner.

Beautiful food was the order of the day although there were rumblings of 'lots of protein' (meaning of the animal kind). Perhaps a fruit producer needed to be included to round out the trip although it was bit early in the year for the blueberry farm we drove past. Nonetheless I feel spending time at the source is valuable for young and 'old' cooks alike.

No comments:

Post a Comment