Public INN’s weekly changing menu serves to formalise a real working relationship between farmer and chef.
Sometimes third party artisanal producers with decades of experience are needed to bridge a gap. This week we introduce our charcuterie board to the menu with cured and cooked meats, terrine and parfait from Istra Smallgoods, Oakwood Smallgoods and the Public INN kitchen. Oh, and if you’ve never had a dessert made with Jerusalem artichoke, now’s the time. Amazing!
This week’s regional producers, farms and purveyors
Holy Goat, Sutton Grange (Ann-Marie and Carla)
Mount Franklin Organics (Florian)
Red Bucket Produce, Campbelltown (Ronald)
Mount Prospect Farm, Mount Prospect (George)
Everything Wagyu, Cohuna (Steve)
The Farmer’s Larder, Franklinford (Stewart and Louise [and Bramble])
Windarring Urban Mushroom Farm (Castlemaine)
Oakwood Smallgoods, Castlemaine (Ralf)
ISTRA Smallgoods, Musk (The Jurcan Family)
Gung Hoe Growers, Harcourt (Mel and Sass)
Our gardens and surrounds; Castlemaine, Chewton, Maldon, Kangaroo Flat