Every Sunday Brigid Kennedy, chef and owner of The Loch opens the doors of the Tasting Room where you can indulge in the ultimate paddock to plate experience.
The irresistible menu changes fortnightly to take advantage of seasonal produce picked directly from the farm.
Each season kicks off with one of Brigid’s Foodie Field Days where guests can not only enjoy a seven course degustation that celebrates the seasonal offerings but can also gain insights from a series of local experts and artisan producers.
After touring the stunning gardens and enjoying a delicious meal, guests can stock up for the week from the farm stall selling fresh produce, condiments and fresh baked treats.
If you’re after something for the house then there are beautiful bouquets of a wide range of blooms when in season and Kevin’s farm restored antiques fill the architecturally restored stables.
The next Foodie Field Day brings dishes such as Loch yabby with lemon and lime marinate tangy citrus salad, double baked parmesan soufflé with Champagne sorrel sabayon and raspberry curd tart with fresh summer berries, curly tuiles and two tone berry syrup.
Bananas, grapefruit, lemons, oranges, berries, mandarins, rockmelon, papaw, papaya, pineapples, pomelo, tangelos, avocados, blueberries, mangoes, melons, passionfruit, cherries, loquats, mulberries, youngberries.
Artichokes, asparagus, beansprouts, beetroot, broccoli, brussel sprouts, cabbage, cauliflower, fennel, leeks, mushrooms, peas, rhubarb, silverbeet, spinach, Asian greens, beans, beetroot, carrots, cauliflower, chillies, garlic, kale, lettuce, mushrooms, spring onions, green onions, potatoes, cucumber, watercress, zucchini, zucchini flowers.