A promotion of three family owned and run regional businesses, we all invite you to come and enjoy the best we have to offer in a special lunch event which features local lamb, local bread and local wine. To complete the day, you will also be able to enjoy some of the best local music on offer.
The Butcher, Milly Hill Lamb, is owned and operated by Peter and Sally Strelitz and their dedicated team – a family owned and operated company which, in a very short period of time, has made a major impact on the local and national food community. Milly Hill Lamb is produced from prime lambs raised on some of Australia’s most pristine and fertile country. Naturally rich soils, world’s best practise management systems and continuous genetic improvement ensure Milly Hill Lamb delivers an unrivalled eating experience every time. Milly Hill Lamb’s specialist suppliers have been growing prime lambs on the New England tablelands and surrounding districts for generations, thereby perfecting the technique of producing fresh, superior quality lambs.
The Baker, the Goldfishbowl Bakery, has an almost cult following amongst foodies in Armidale. Another locally owned and operated business, run by brothers Nick and Josh Oxley, The Goldfishbowl has been baking its own bread since 2006, but a move to Jessie Street and the building of an Alan Scott Roman-style wood fired oven in 2008 just gave people another reason to visit. The bakery produces organic sourdough and specialty breads. The Goldfishbowl are also specialists coffee roasters (they buy their green beans from direct trade green bean importers).
In the business, The Goldfishbowl’s focus is on using local products: the flour comes from the organic flour mill at Gunnedah; the herbs come from their own garden; and whenever they can get their hands on local fruit, vegetables, eggs and cheese, they grab the opportunity to incorporate them into their menu. The aim of the Goldfishbowl is to provide world class coffee, food and bread to the whole of the New England.
The Winemaker is premier New England producer, Merilba Estate Wines. Merilba is one of only a handful of local wine producers who are wholly vertically integrated. The grapes are grown in the vineyard at Merilba; the wine is made in the winery at Merilba; the wine is bottled at Merilba; and now the wine is sold through the treasure, which is the Cellar Door at Merilba.
The Cellar Door opened at Merilba in 2009 and has, in a very short time, proved itself to be a great destination for anyone looking to have a great day out, with interesting menus on offer and an array of great wines to savour and enjoy. In 2011, the Meriba Estate Cellar gained recognition in the 2012 Sydney Morning Herald Good Food Guide – one of only two venues in our region and coupled with Merilba Estate being rated a 4 star winery in the prestigious James Hallidays Australian Wine Companion.
A ticket to the event costs $35 and includes lunch, a glass of wine and entertainment. Children’s (under 12) tickets are $5 and include a sausage sizzle and local fruit. Last year’s weather has encouraged us to limit the number of tickets available, so as not to create overcrowding. Tables will also be allocated to adult ticket holders, so that you all get to spend the day with friends and family. Merilba Estate is situated at Kingstown, 30 km west of the quaint township of Uralla on sealed roads – an easy and enjoyable drive.
The Butcher, The Baker and The Winemaker will be held on Sunday 10 June (long weekend); there will not be any tickets for sale at the door, so please pre-purchase. For tickets and enquiries, contact Merilba Estate Wines (Shaun and Kassy) on (02) 6778 9145, Shaun mobile 0418 432 607 or Kassy mobile 0427 946 828.
This story was published in issue 61 of New England Focus