John Van Klaveren loosens his belt to investigate the trend toward fresh local produce on the region’s fine dining menus.
Words: JOHN VAN KLEVEREN
Photos: TOMMY RITCHIE
The Geelong region is leading the latest foodie trend, with fresh seasonal local produce ruling the roost.
Where once the menu demanded what produce was ordered, restaurants are now designing menus around what’s seasonally available.
Geelong’s proximity to a wide variety of niche local producers is proving a boon to purveyors of fine foods.
It doesn’t take long to drive to Portarlington to inspect the array of fresh seafood hauled from the bay that very morning.
Chefs take the time to drop into a local olive grove for a cellar door taste test or toss up some local potatoes dug up a day or two earlier.
Wild produce has also become popular, with restaurant staff to find that special garnish or add an untamed flavour to their dishes.
The region’s leading chefs have embraced the trend, with diners reaping the rewards.
Gladioli’s Matt Dempsey says the region has an amazing array of wonderful local producers and suppliers.
“We never set out to specifically produce local seasonal dishes but the Golden Plate awards really encouraged it.
“It’s all come together nicely. We have local organic garden vegetables, asparagus as good as anything you’ll see.
“We can talk to our producers once or twice a week and tap into their experience and knowledge.
“If fresh local produce doesn’t inspire you, then you should be doing something else.
“It’s a great way to cook and very satisfying. I’d really like to think this will become the way to do it
“We can change the menu on a daily basis according to what’s available and customers are embracing it.
“The food becomes the story and our staff love the interaction with the customers because they’re passionate about what they do.”
