What a privilege it was for us to have Matt Golinski in the Kandanga Farm Store kitchen this month.
We were without a chef for December and February and so unsure how we were going to pull off our now very popular monthly New Moon dinner. Matt came into the store for a coffee and walked out having committed to running the February dinner for us!
For two full days in the lead up to the fixed, 3 course dinner, Matt worked tireless long hours in the Kandanga Farm Store kitchen. It was an incredible learning experience for us as we got to see first hand his attention to detail, commitment to local produce, adaptability to changeable produce availability and quality and especially the way he finds inspiration from ingredients. Indeed, it was the geraniums and lavender in the Farm Store garden that inspired the whole middle eastern theme for the dinner.
In the few hours before the event kicked off, we dressed the tables and finalised seating arrangements. As we blustered about (being quite new to this hospitality gig – only starting the cafe under our own banner in June 2020) Matt calmly and patiently kept us focussed and organised. As guests started to arrive it seemed that most knew him! Especially the local farmers whose produce he has passionately championed for so many years. It was lovely to see the banter and genuine affection so many in our region have for this wonderful man.
Our own Gussy rose to the occasion with a cocktail list with at least one local element in each offering. Gilldora Grove limes, John’s Tidys Honey, Lantana gin from Gin Gin, Kefir from The Fermentier of Forest Glen, Kandanga Farm mangos. There were a few that worked their way through the list with no clear favourite (ours was the Mango KanDaquiri).
And then we were off – speed, focus, precision is what we witnessed as Matt (with Sam our new chef of 1 week) plated up and we served. It was fast paced but calm, a frenzy of smooth activity. Intense and actually quite exhilarating! We loved it and we loved seeing the joy on the faces of every one of the 60 guests that we served. More than one guest told me that it was the best meal they had had in their lives. In. Their. Lives. Holy Smokes that is something to be proud of and it was all done with produce grown by people we know.
While we were on a high it was exhausting and out of it we have a new respect and admiration for chefs and hospitality staff that do this day in day out, consistently and brilliantly. The team work required to pull off events like this cannot be underestimated, everyone is needed and despite our inexperience, the small Kandanga Farm Team did ourselves proud. 11 year old Harley was a star!
So what did we eat?
Sourdough and Jersey Butter
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Chicken Bastilla, Pickled Cucumber, Green Harissa, Salad Burnett
Macadamia Dukkah
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Slow Roasted Brisket, Spiced Pumpkin, Escabeche Eggplant, Labneh, Lebanese Cress, Nasturtium Zhoug
Tunisian Roast Potatoes
Rocket, Purslane, Muscat Grape, Preserved Lemon and Sumac Salad
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Glazed Figs, Lavender and Buttermilk Ice Cream, Rose Geranium and Almond Cake, Rose Petal Jelly, Carambola Chips, Native Mint
Suppliers
Sourdough – Paula from Jeremiah’s Crust Carters Ridge
Butter & Icecream – Made by Matt using Cooloola Dairy cream
Yoghurt (for Labneh) – Barambah Organics
Chicken – Piggy in the Middle, Kilkivan
Cucumber – Caroline Cavagnah Kandanga
Nasturtium – Meridy Scott, Amamoor
Eggplant, Pumpkin, Salad Burnet, Herbs, Grapes, Carambola, Potatoes, Figs, Macadamias – Mary Valley Country Harvest Coop members – Dagun
Pomegranates – John Tidy Amamoor
Brisket – K2 Organic Beef Kandanga
Preserved Lemons – Ugly Dick Preserves, Kandanga
Ginger & Turmeric – Little Bunya Organics, Kandanga
Geranium & Lavender – Kandanga Farm Store Garden
Mint & Rose Petals – Matt’s own garden
