Our Table lunch

Our Table lunch

Chef Soon Lee Low. For more photos see the Friday, November 3, edition of the Tumut and Adelong Times.

Last weekend was the first – and definitely not the last – Our Table producers lunch, that saw distinguished chef Soon See Low cook up a feast for 80 guests using locally grown ingredients.

Robyn Harvey, who organised the event along with Emma Murray, said the event was about promoting excellence in our local communities.

“We tried to acknowledge regional talent – not just the producers, makers and growers, but also the other talents.

“For example, Marlene Pearce did the flower arrangements, Emma Murray did the event styling, Jess Crossman was singing, and we appreciate such groups as the Gilmore Hall Committee, who work hard to preserve and maintain the hall facility.”

The menu featured: smoked trout, pickled apples, horseradish pea puree and dill on toasted rye bread; sweet potato pancake with onion and fennel relish; sourdough bread with celeriac hummus dip and hazelnut dukkah; orecchiette pasta with slow cooked lamb, courgettes, peas, mint, and feta; beef short ribs slow cooked in beer, roasted new potatoes, courgettes, and maple glazed onions; and baked cheesecake with lemon apple puree, early grey ice-cream and salted hazelnut crumble.

Co-organiser Emma Murray said that the day coming together was a team effort.

“Chef Soon Lee Low’s food was very well received,” he said.

“He was so wonderful to work with, and loved working direct with producers/ingredients.

“We had a fabulous team of volunteers on the day who ran the bar and were the wait staff, and we were also supported by the Blakeney Millar Foundation.

“The question everyone kept asking us was when is the next one! We aim to do the lunch yearly, so once the dust settles and we recoup, we will look to set a date for 2018.”