What a great time was had at the Derwent Valley Autumn Festival! There’s lots of preparation beforehand for all the stallholders of course. Early one morning last week Stephanie and I went to pick grapes at Derwent Valley Estate – these went into her pinot paste and jelly and riesling grapes into a wonderful raspberry and riesling jelly. Amongst other things I made a type of verjuice with lime that I used to complement the salmon that Tassal generously donated for the demonstrations and raffles.
Some serious advance preparation took place here in the cooking school kitchen as the photos show. Bec and Bec from Big River Highland Beef, with chef Trevor and Sami, prepared their excellent dishes – Brisket Burritos and Spiced Beef with hand made suet tortillas, as well as a roasted tomato relish. Exceptional, as all you who tasted them on the day of the Festival will know.
The Taste of our Valley avenue, featuring local growers and producers was a great success. Stallholders included Derwent Valley Estate, Tynwald Estate, Steph’s Kitchen, Big River Highland Beef, Westerway Raspberry Farm, Ashbolt Farm, Two Metre Tall Farmhouse Ale and Cider, Black Mountain Larder and Redlands Estate. Hope to expand the avenue next year. Thanks to all those who gave presentations and tastings, and for the audience who came along.
The Derwent Valley has so much to offer – the diversity of its seasonal produce and the products being made from it all, is nothing short of astounding. There is a growing and much needed awareness of just how wonderful and productive this little corner of the earth is. And that’s not even taking into consideration the intriguing history and the fact that it’s the Antique capital of Australia……
