Monday, 31 March 2014

Feasturing' the Seventh Fairway
15th February 2014
 
So a tall and handsome Groom Luke was to escort his bride Aylwen up the seventhth fairway, in his first ever set of wheels, a series one Landrover, complete with rust dints and retired curves. The Goolwa golf course appreciated the gesture, as did wedding guests from near and far. As they chugged across the drought acquainted green I had my moment of presence in the celebration, sighing and leaning admiringly with a little fuzzy feeling that wasn't the Bird in Hand sparkling Pinot Chardonnay.
  The soon to be wedded ones were spotted in work wear of tired garments, mere hours before the isle walk - pottering in and around the marque that could have swayed with their incredible creativity. Considerate name tags, honey pots, straw bales, worn pallets, wine barrels for bottled beverages... Lighting that turned the sun's sleeping hours into a carnival of glow for dance, intimacy, mystery and fun. 
Aylwen smiled calmly as her dedicated flower arranging friends and family did their best with sunflowers from the florest that were supposed to grow to be natives for their special day. Patience indeed.
 
 
The soon to be in black and off white persisted and created, as the weather gasped undesirable exhalations around umbrellas, marques and straw. The meandering down the isle at Basham's Beach, Middleton summoned them away from their masterpiece setting for a reception. A place where one's eyes could film in crackling shades of brown and grey with a harmonic clicking camera tempo and the distant whinny of horses and wedding bells.
 
 
  Simon Burr arrived with the impressiveness of his catering trailor transformer, fit with a wood fired oven, electrical and water cables and the knack to be able to unfold in challenging function locations to perform as a commercial kitchen. Staff to assist the preparation and service of the wedding feast of the evening tiered into the kitchen marque to lend knives, hands and muscle to develop the canapas, two course and buffet dessert for 150 people. Porcini, parsley and parmesan Arrancini, prosciutto rolled king prawns, rustic chorizo, bean and thyme stew, pesto stuffed button mushroom, lamb kofta, falafel eggplant, flat bread with 'Oasis EVOO' of 13' that Simon was able to assist harvest and pressing. Lots of grazing fare for gradual injections of energy for the many that worked that dance floor like it was its last.
 The man of recycling, wonderful wood work, path mowing and guarding the venue is Kallan. Aylwen's Father sculpted a path for walking, later staggering, lined with garden lights at foot height. The arriving party smiled there way onto the converted golf green to greet champaign and a selection of beer for champions - Vale Ale, Squires and Boags among them.
    The spectacularly stark white of the marque, canapas plates and waitress blouses danced behind gradually brimming flutes of bubbles, amber bottles of yeasty goodness and eyes alight with delight for the loved one's day of fusion. The euphoria on the seventh fairway, stemming from the celebration of Luke and Aylwen finding each other in the world of warmth and hazy noise. A day of a contagious nature. Tears swelling in fellow humans, even strangers of the Bride and Groom.
   Functions of food, wine, flare and setting can be notorious for drama. As variables out of balance don't work to create harmony and pleasure in the event. An Aylwen and Luke kind of drama notorious gathering is the exception of such a rule. With their loved ones around them adding a feather of faith in the love of people - a wonderful patience and appreciation is born. I couldn't have picked a guest vexed with the ambiance on that seventh fairway of the evening, Saturday the 15th of February 2014.   
   Pleasurable food for pleasurable people on a pleasurable South Australian Peninsula.
  

Friday, 29 November 2013

Lets talk the taste
A piece motivated by my experience in the Q Grade course 
29th Nov 2013
 
 I’m polishing off a Doss Blockos Lager as the sizzling of my taste buddies ease from an obliterating Organic acids component of the Q Grade Exam schedule. At 300 Rosslyn St, West Melbourne, the tiresome wet November day is here, with a floor of coffee driven Professionals. The Professionals slurp, spit and concentrate, verging meditate, their way through layers of tasting noise. Squeezing answers from a sensory power, to succeed at passing the 24 elements required to qualify as a Licensed Q Grader in our Industry of Specialty Coffee. A tool to critique taste and quality in a language that is leaving Jibberish behind to welcome Coherent.
 
Three weeks ago my sensory hurdles began in an examination environment at the Single Origin Roasters Headquarters in Botany, Sydney.
Andrew Hetzel of CQI ‘Coffee Quality Institute’, in collaboration with volumes of coffee encyclopaedia tattooed to his retina’s led our small group of palates into a world where the depth of taste and smell extend beyond a false Tongue Map and 8 gm to 150 ml of TDS accurate, 93c brew water. Where it is a language, an exceptionally powerful and unique tool, that one must feel part Jean-Baptiste Grenouille from the novel 'Perfume' to completely comprehend.
 
 
I have gained the understanding of skills essential in the sensory assessment of coffee from the numerous days of preparing for exams. A prominent example being the Nez du Café vial kit. Identifying the smell for my nose and committing them to memory. The exercise strengthened my ability and believe in creating an investment in my palate memory. All the things a taster tastes and smells outside the cupping lab are his or her descriptive tools for the language required inside the cupping lab.
Organic acid tasting gave me the connection with Acetic acid and its tendency to throw out a balance of acids in some poorly processed Natural Coffees. Distinguishing subtleties that can indicate drastic points of difference in other layers of the crop to cup.
There is an ambiguous nature to cup characteristics of a coffee that requires clarity as to what is correct as a favourable and acceptable or undesirable depth to the cup. The yes to no answer is like an over caffeinated vision of a fine line. Some collaboration as a group of tasters here in Australia and abroad, with experience of such possible combinations and intensities of these characteristics, thanks to the coffee’s upbringing, would be a beneficial body for the developing palates in the industry. These palates often belong to Baristas and Roasters working with the bean in its final phases, where flavour attributes need to be communicated with precision for a consumer. Those enthusiasts who are at the far end of the coffee industry ladder, often in Café’s and Roasteries furthest from the origin of details like process, varietal, soil, farming practice, milling, sorting, transport. All such things effect that viscous juice resulting in the palms of our customers. That transparency word is quite appropriate hear.
 
 
Intimately related to this point of knowing how and who to convey and teach the fundamentals of a Cup’s makeup, are the conditions of the palates involved at assessing at each rung of the ladder individually. There is no Pythagoras theorem or formula to ensure we are ‘correct’. Each tongue and nasal passage has a memory of environmental and genetic impact that has developed over the time each of us have spent here. Individual perception of what exists on a cupping table and what one will prefer will never be precisely the same. Delicate palate memories. The training of one’s palate to differentiate personal preference and develop a palate memory of what is a favourable characteristic for a particular region, variety and roast, is the ignition point for where consistency and accuracy will advance the Specialty Coffee World – both in its progress from crop to roastery and from roastery to café. 
Quality assessment of new season arrivals and the discovery of new crops and new farms in new regions require the diligence of tasters with trained sensory ability to recognize fault in the crop through cup. Generating an initiative for farmers and mills to also have a diligence and care for their product is imminent. Once the small percentage of the industry that influence directly what coffee paddles its way in containers to our shores have done their job, the select few that do it well, where does the thorough assessment extend to and remain relevant, when it’s the Roasters and Baristas turn to sculpt the bean, nurture it and present it with a dialogue to the customer? Does it all come from the SCAA in house score between 70 and 100 and the spider web of cup attributes received with the delivery? These assessments are based on the resulting cup after a ‘sample roast’ roast nature. As a Roaster, it is unquestionable how the influence of minuet increment change in a roast or the time of a roast effecting the cup. Those blueberries in your Ethiopian Harrar were sensational at 12 minutes – gone at 13.30 mins. From the Coffee Broker to the Roaster there is some mentation of what could be expected characteristics when the coffee is roasted to ie city, full city, filter. As in the situation in a cafe where you’re Barista can suggest if the coffee is suitable as a milk based or black espresso.
However, these often regurgitated descriptions in conjunction with some naive sensory analysis procuring from the resultant roast or extraction could be informed and accurate representations of the cup, from its roasting and extracting masters. If the Professional tasters knowledge could gravitate to those in need of that extra nudge, the understanding of presently ghost like influences on the coffee; like altitude, harvest and mill conditions, sorting and transport would provide that transparency that so commonly and heavily lacks.
A network of some of our Q Graders in Australia exchanging samples and notes and conversation would generate some wonderful opportunity. Out of this, voluntary Roasteries or Cafes could host cupping sessions where such Q Graders, alongside interested developing palates can gain exposure to the diverse cup qualities on offer in the Specialty world of coffee. The more we all taste, the greater that palate memory and the greater the language.
 The top and bottom rungs of our industry would not seem so far apart if we all talk and taste together some more.

Tuesday, 12 November 2013

Union Café 
12th Nov
 
The Union Café - a hospitable hangout that warms the bellies of many as they bounce, amble and meander their way in for fills of healthy, wholesome and edible goodness. An energy contagious place. Locally roasted ‘East Timor maubisse’ Mahalia Coffee is always made with care. Your latte will be as consistent as the smiles on diles from Hamish and Alana and the uniting team.
    As the weather warms, tries to warm, the surfing community begins to swoon with delight with the change of water temperament and the step down of the thickness of wetsuits. Regular early morning runs for waves occur at a time when most are still intimate with pillows and pj’s… The end point for the eager friends of the sunrise, wax and waves is destination Union Café. Surf talk and sand battered feet chat and pat comfortably with thawing fingers clasping hot mugs.
 
 
 
The junction where the Union is perched opens into outdoor undercover dining that is blocked of the infamous Robe wind for when it blows with the force of Nature in a mood. On the days of calm, the wind shields ascend and the area is a communal spot to watch the center of town pass by, minus pedestrians walking close enough to breath over your Breakfast wrap with Cantina Kick and hash browns. A generous and inviting space. 
The best falafel wrap that I've had the pleasure of ingestion gets its introduction to plate by Hamish here. Grab it toasted if you have time. Burgers menu covers three that you really want to see. Mexican, Scotch steak and crumbed chicken. Shoestring fries as the side – your sodium intake is justifiable here as these babies are thin and crisp and not gleaming with oil as often one comes to expect.
Ben Howard or The Stone siblings often harmonise your audial experience. If you are in alone for your grasp of delectable Café solitude, the magazine arms on the wall by the table water will give your eyes and mind the time of ‘Surfing world’ to ‘womens health’ to ‘Marie Claire’. Jenny also loves a chat. The lovely lady with the biggest smile. Scones that have never gone wrong.

The man shredding a wave on the fridge doesn't mind an audience either...

Sunday, 22 September 2013


Simon Burr's Long Lunch - Sunday the 6th of October at noon.
Hosting occasion - 'Art in the Sticks - family' Exhibition at 'Cluain'
23rd September 2013
Over the long weekend in October, an addition to Christa and Hamish's annual art exhibition is a Long Lunch.
'Art in the Sticks' is true to its word. Artists from the region gathering to exhibit their talents on the beautiful Macdonald family property 'Cluain.' The farm yard focus will be on the shearing quarters and shed where the work of painters, sculpture, furniture design, photography, and jewellery will be at home for Saturday and Sunday the 5th and 6th of October from 11am.
Featuring
Painting - Hamish Macdonald
Painting - Susie C
Furniture - Gray Hawk
Jewellery - Traci Chambers
Millenary - Rose Ampt
Photography - Michael Collett
Sculpture - Mark DeNys
See 'Art in the Sticks' Facebook Page for detailed profiles of the Artists an the exhibition.
'Art in the Sticks' extends to some colour on a plate this year, where guests are invited to dine within a stilted shearing shed that has been standing since 1952. Hamish's Grandfather  built the unusual, raised shed with timber gathered and trimmed from the property. Gathered and trimmed from the property on your plates are fundamental elements of the fare that Chef Simon Burr will prepare. Mutton, artichokes, herbs and eggs will be gathered from the surrounding greenery of the exhibition to be crafted into three courses. Seafood to start before the mutton takes on a middle eastern feel. Simon's 'Baby Brie' cheese I have written about in a previous post will come out of hibernation to compliment platters in the concluding mouthfuls. Coffee I shall roast and blend particularly for the event will be brewed to create dessert coffee pots - espresso set with cream and dusted with dark chocolate.
The ambience of eating in a space with filtering light cascading from the high roof and slatted floor won't be all to remind you that a restaurant is not where you sit. The artwork and the artists themselves will line the shed and table respectively - an opportunity to learn of their profession and the stories behind their exhibiting pieces.

There are many of these scattered in Robe and Lucindale with directions to guide you there.
Call Hamish 08 8769 6016 or Simon 0418 738 934 to book your seat for the Long Lunch.

Sunday, 15 September 2013

Robe Providore
16th September 2013 
The Robe Providore has had a visual transformation over the past few weeks. Evelin and Anthony spent tiresome days planning and shifting the previous work space into a fluent, generous one. Customers can fill every region of the room now. The counter runs parallel to the back of the café in a long protrusion from the right wall. Slattered recycled timber from a near by shearing shed stretch across the counter front, where the backing is of the Providore signature red. Upholstered seating rims the space to the left in shades of red one would see in a ripening stonefruit tree. The vibrant gloss fire engine red of the railings and doors blend with the new and unique 'red board' that performs as her ancient relative the 'black board'. The 'red board' to the right boasts rotating specials, soup and wine in chalk.          
   Farewelling the pizza oven, an odds and ends hide out and a dividing wall - a staircase was born! An incline to a future dining room that invites with upholstered seating and fresh white paint on the walls. The timber steps are beautiful. Yet to be completed, but an addition to look forward to.
   The baked goods that Matt and Anthony perfect are the next best thing to fill your nostrils with than freshly ground coffee, in the wee hours of the morning. A bread shelf of recycled timber in the arce of a wave is home to the sourdough and baguettes the boys punch out daily. Croissants, almond and raspberry danishs, cinnamon scrolls, pain au chocolat, custard sea shells. An artful craft is that of making pastry for such decadent mouthfuls. Time and effort we can taste as the texture is like nothing else.
The breads and selected pastries can be purchased from 'Robe Fresh' and 'Robe Foodland'.
    Indeed, lots of visual change upon arrival. With menu in hand the changes continue with Anthony's newly invented 'Spring' menu.
Have room for brioche amongst your breakfast... There is a thick, fruit filled, house baked fruit toast to use to soak up butter... 'Meeks Butcher' from Penola is here in bacon and pork sausages... Macadamia dukkah, fresh herbs and goats curd atop the 'Smashed Avocado', a dish available Breakfast and Lunch with some variations to test the self of habit in you.
   Both Breakfast and Lunch menu's have a 'something light' and 'something more' section to cater for stomachs throughout their sensitive to less sensitive states. An egg and bacon brioche bun can sit comfortably in the palm of your hand. An offering of the egg and bacon roll without the grand size that can inject lead in your shoes for the morning. The bun is pleasantly rich and mildly sweet. Great with some runny yolk to bath it.
 
 
 
 
'Big Kids boiled eggs' has a small army of truffle scented cheesy soldiers ready for a digestion march.
The 'Eggs Benedict' remains with a change to its base of sourdough to briouche. The 'Eggs Salmon' plates mightily pretty with hues of vivid purple of beetroot, crimson green of al dente asparagus, pink salmon and a ladle of dill dotted hollandaise. Built on the square tinned baked brioche that is taking the Providore Breakfast menu by the horns.
   Lunch time fold over tortillas for 'something light'. Filled baguettes for ease of fast takeaway or dine in. 'Fish of the day' will change with availability of the fresh, finned, furless things and the price will reflect so. 'Marinated chicken salad' is a flamboyant, light plate comprising of mango, lettuce, macadamia dukkah, cherry tomato, cucumber and baguette to nest the tender chicken. Brioche appears at lunch too with an epitome of pork and bun working as one. 'Roast pork brioche bun' with apple slaw, chilli jam and beer battered chips. In the centre of the board, Anthony smears a little aioli with a dehydrated pork crackle crumb. Also, a sweet, aromatic 'thai green curry' and a 'portugese toasted chicken wrap' are evident on the 'something more' lunch section. Kids can peruse a menu for both breakfast and lunch as well. Hot and cold drinks for young and older. No one is left out.
   A small but thoughtful wine list is the key to having a glass of a Rymill Sauvignon Blanc or Tim Gramp Grenache over your grazing, lazing, gazing outing. Perhaps not available with an early breakfast of muesli.
    Robe Providore is open 7.3 am until 4 pm each day excluding Tuesdays, where the doors are closed and the muscle behind the flavours, smells and textures rest.

Sunday, 18 August 2013

The Hottop Roaster
19th August 2013
 
Missing and craving the dreamy aromatics and sounds of a tumbling drum of coffee beans. Their metamorphose from the solid pebbles they initially resemble, into a soft, delicately brittle roasted bean, boasting effervescent oils and flavour. I found myself with quite an immediate dint in my MasterCard and an incredibly shiny little home roaster.
 
 
      The very manually operatable electric KN 882-8B 2 Hottop machine gives the Roaster control on such variables as drop temperature, time, fan speed and fuel value. The ease of altering such variables  at any time during the roasting process has quite an immediate effect as the batch size is so small. So responsive. A bean temperature probe that has been built in on request gives an accurate reading of the bean temperature for comparison to the ambient temperature within the drum. Graphing the nature of the ambient vs bean temperature, for fun, exhibits sections of the roast where the beans are working exothermically - creating their own bursting energy. An intoxicating activity within the bean that exudes scent and sound.
Five roasts so far - El Salvador, Mexican, Guatemalan, Colombian and Tanzanian. All gathering some age to be poked and prodded through extracting and infusing vessels...
Taste!



Baby Brie Birth
19th August 2013
 

The slightly tangy, plump, rind bound disc of ripened cows milk found its furry feet in France in the 13 th century. In Robe, Simon Burr brought a swirling pot of Fleurieu milk up to a steady 36c at the Caledonian Inn two weeks ago. Spectating, stirring and turning, I was astounded by the importance of accuracy in measurement, time, temperature and technique. Thoughts ventured back to the centuries nearer to the Brie's birth to those Artisans without the shiny thermometers.


Fleurieu cows milk teemed into the immaculately sterile saucepan between beautiful blobs of cream that surfaced in the bottle, thanks to the unhomogonized nature of the creamy yellow dairy. The milk to be cheese, must be of a pasteurized source, says the rule in Australia. French born Louis Pasteur's discovery of pasteurization now has endless circles of flavour chasers beckoning the return of raw milk for artisan cheese. Where pasteurization is a heating of a perishable food product to destroy harmful pathogens, the heating process is believed by some to detrimentally diminish the flavour of milk. In the context of cheese, the milk building blocks of mystery of flavour are lacking from the very start, if true! May this perhaps be explored in the near future for the benefit of our Sunday afternoon cheeseboards...
   The starter culture over night transformed into a substance alike to homemade set yoghurt. This starter is a bacteria that feeds on the lactose in the milk, producing a product of lactic acid - the origin of the wonderful tang we savour in the tasteful smelly parcels. The starter was added at 10.25 am Wednesday morning. Stirred in with no trace of a lump, the temperature of the creamy yellow goodness read a perfect 36c. (The starter solution is prepared earlier to allow time to check that the starter is active. A positive result, is that the starter will set a small volume of milk in given time.) An 11 am scheduled check of the milk to assess the ripening process resulted in smiles.

 
    The curdling - the close to instantaneous coagulation of a fluid body of milk, into a set mass alike to silken tofu. The addition of rennet is the catalyst for this. Historically, concocted with lining from the inside of a calf's fourth stomach... However, we used the common synthetic, vegetarian version, chymogen. The active enzyme in the rennet speedily brought us to a stage where the utensil in Simons hand needn't be a spoon but a knife. Cutting symmetrically to allow increased surface area for the newly born whey to drain from their neighbouring curd. The solid components being tucked into their moulds for further draining, turning and spraying with spores. Adopting a taught and shapely physique, after five regular turns over the space of eighteen hours, the round discs were immersed in a bath of 20% brine for 30 mins. The baby Brie equipped with an injection of preservation before further inoculation of the white mould spores.
The technicalities of accurate measurement of the cheese's perimeters of time and temperature eased. The following days were a relaxed rhythm of turning for internal distribution of the moisture, requiring less and less physical nurturing. Their plump round bodies were bound snuggly in cheese paper Saturday, for a further week in a non refrigerated environment. A further 8-12 weeks in a maturation cellar at 8 to 12 degrees, 90% moisture will be mimicked in the cool, damp Caledonian Inn cellar.
The patience challenge of abstaining from curling open a corner and indulging in a curious nibble, will have to keep intact.

Sunday, 28 July 2013

Argentina in Robe
 21st July
The crackling of sweet, basking local pig in licking flame and radiating heat, perched on assadores was quite the stimulus for a Spring Sunday afternoon.
 

The cook at the BBQ, with tongs, or in this instance, huge knives and jousting sticks is the Asador. Scott Fennell wore this hat, prepping, prodding for plating his pig in Di and John Stewarts backyard, catering for what could be a sixty person Asado. Twenty locals and enthused visitors to Robe sipped and nibbled crackling crumbs, huddling around the coals of a red gum stoked cooking source. The pink previous pig was toasted for 9 hours, 'al asador', arched and stretched over flame and mirages of heat drifting from the amber mound below. Aside the bouts of rain, enthusiasm was not lost in the anticipation of the pork to be acquainted with her table size chopping board.
 
 Champagne for laughing ladies. Little creatures scoping out fire and pig gazing manliness pre feast. Favoring the hue of red, diners bought an array of vino tinto to compliment the long lunch. Some Italian bottles and beautifully aged local drops.


 Peppery roquette from the garden, salad slaws of crunch, colour and bite to cut through the big butteriness of the pig dotted the 7 meters of table. Providore's Anthony D'Augello baked for the occasion. Sweet burger buns - almost brioche like, without the density, to wedge all of the 9 hours of goodness for a 'lick your fingers' approach dining.
 
The Argentinian Asodo - interactive in preparation, observation and consumption! Here's Spring and Winter culinary fun for when the crays and boats are asleep.

Sunday, 30 June 2013

Sails Restaurant - Variety Bash Fundraiser Dinner
29th July
 
 
 
 
The annual Variety Bash for children's charity has been kicked into a feverish, fun fundraising few months, thanks to a few locals making the time to do so. A golf day saw the pennies swinging in the right direction, an auction in Casterton, dinner at the church behind the Robe Providore with fare to feast by chef Anthony D'augello. An excuse to have wonderful company, thoughtful food and wine is admittedly invented by many without hesitation. However, these events were summoned for a cause beyond the benefit of filling our bellies and glasses.
 
Sails Restaurant presented a four course menu to conclude the stream of events for the fundraising. People layered and buffered from the cold, huddled in the spacious space. Anna Heffernan, Antony Kokiousis and Paul Bobridge glided around contented diners providing no reason for standing guests. The pace between the dishes perfected by the kitchen. The dining room embracing. More so as the pouring of the beautiful wines became a little adventurous into the narrowing glasses.
    Herbert Vineyard Pinot Gris offered a gentle introduction to food. Melony with a mild citrus awoke tastebuds. Wangolina, Karatta, Norfolk Rise, Koonara and Karatta could be sipped and were all staged when their bottle was grasped. Tempting Wines, 'Seductress Shiraz' recommended as the vino for the beef main course.   
    Dispersed throughout courses a $10 blind bottle of wine was yours by purchasing a numbered cork to correspond to a bottle in disguise. Eruptions of excitement animated the evening as numerous wines scattered tables. Raidis, Hollick and Bellwether amongst the generosity of the sponsoring Vineyards.
 
    Adam Brookes, Tom Tilbury and Hamish Curry were the boys with the pans and perfect pace. Amuse Bouche, Tempura oyster with pickled cucumber and citrus aioli started the salivary glands as the incredible texture of the light tempura batter contended with the unique sea creature some may normally debate to crunch or swallow whole. Here was the 'crunchers' oyster dish.
    Fresh seafood in tomato, saffron and vegetable stew for entrée. At the clearer end of a stew spectrum, this clean medley of tomato and vegetable was complimentary to the delicate SA seafood.
    Appreciate shredding strings of beef after a long braise in the prodible, tender form that is ever so comforting in the months of cold. Main course - Braised beef rib of this calibre, potato galette, onions, pea and horseradish puree. Tight potato galette in micro layerd slithers, peppery bites of horseradish that danced throughout the crisp allaciousness of gentle battered onion and daring beef. Most silent  moments of the table appearing here in satisfaction.
    Lemon and vanilla pannacotta with poached pear and rhubarb tea was the icing on the cake without the cake or the icing. Fourth course, dessert and a delicate completion to the eating of the evening. Pear as dark as well baked quince, herbaceous tea for the crunch of a sesame seed toffee and soft panacotta to swim in shallowly.  
    Memorable dining correlated to a memorable effort for Children's Charity. Some of the things that bring us together to dine.

Thursday, 20 June 2013

Snippets of Sips - Coastal Leader
June

Picture: Cape Jaffa Cellar Door 

A column exploring Robe and the South East's talents in their Culinary endeavours.
Enthusiasts channelling their passion and knowledge into mediums for cutlery and glassware enjoyment.   
We have an abundance of such people proximal to us, transforming their foodie creations into accessible ones.
The regular snippet of insight into these palatable crafts and founders, aspires to be an informative and interactive way to learn of our local members of the community and produce.
Appearing in the Coastal Leader newspaper regularly and open to your ideas and feedback.