Cel­e­brated lo­cal cheese­maker ready to hand over the herd

The Weekend Australian - Travel - - INDULGENCE - Ju­dith Elen

SAVOUR the fi­nal crumbs of a lo­cal cheese leg­end when Gabrielle Kervella and Alan Cock­man of West­ern Aus­tralia’s Kervella goat’s cheese, pre­side over a bring-your-own lunch at Kervella’s Gidge­gan­nup home.

News of the prop­erty’s sale has been around since last year, but con­tracts have fi­nally been signed in the past few days and, af­ter 25 years, grande dame Gabrielle is hang­ing up her stir­ring pad­dle.

Be there on the last day be­fore they va­cate; bring your own pic­nic blan­ket, food and drinks, and take part in an auc­tion of the last Kervella cheeses.

FoodDe­tec­tive hears that Gabrielle is still mak­ing her cheeses and those auc­tioned will be from the fi­nal batch. Sun­day, Fe­bru­ary 3 from 1pm. Great North­ern High­way, Mid­land. Con­tact Slow Food Perth’s Pauline Tre­sise at info@slow­food­perth.org.au for de­tails. www.kervel­lacheese.com.au. ■ LATE-BREAK­ING good news has reached De­tec­tive ’ s ear that two cheese­mak­ers (not Gidge­gan­nup’s buy­ers, ap­par­ently) have signed up to con­tinue pro­duc­ing cheese on the prop­erty. The threat­ened loss of this source of ex­cel­lent goat’s cheese has caused great dis­tress fur­ther afield than WA, but the treats look set to con­tinue un­der a dif­fer­ent la­bel. The word is, the in­com­ing pair will take over the goat herd and their cheeses will be or­ganic. Kervella is pleased. Tune in here for ma­tur­ing de­tails. ■ PRO­DUCE heaven at Lake House in Dayles­ford, Vic­to­ria, at the an­nual Re­gional Pro­duc­ers Day to be held early next month. Lake House owner Alla Wolf-Tasker, a pas­sion­ate ad­vo­cate for the pro­duce of her re­gion and one of VogueEn­ter­tain­ing+ Travel ’ s pro­duce awards judg­ing panel, will host pro­duc­ers, prove­dores, wine­mak­ers, farm­ers and chefs at the guest­house.

Chefs will give demon­stra­tions and there will be sales, live mu­sic, a bar­be­cue and wood-fired piz­zas. The $5 en­try fee in­cludes tast­ings and en­ter­tain­ment (free for chil­dren un­der 12). Sun­day, Fe­bru­ary 10. www.lake­house.com.au.

■ MEAN­WHILE in NSW, the an­nual Guyra Lamb and Potato Fes­ti­val is set to cel­e­brate th­ese suc­cu­lent sta­ples (sheep and spuds, out in the field).

Started 22 years ago by a group of gra­ziers and grow­ers with a tent and a bar­bie, this com­mu­nity fundraiser runs for 10 days and dishes up lo­cal pre­mium lamb and fresh pota­toes in myr­iad guises. Or­gan­is­ers are ex­pect­ing more than 1000 vis­i­tors daily and will be cater­ing for them with 100 lambs and 350kg of pota­toes dur­ing the fes­ti­val (which co­in­cides with the Tam­worth Coun­try Mu­sic Fes­ti­val, so two out­ings in one).

There will be stalls, dis­plays and demon­stra­tions. Jan­uary 18-29, Ro­tary Park, on the New Eng­land High­way, Guyra. www.guyra.nsw.gov.au.

■ STONES of the Yarra Val­ley will not be rolling so much as groov­ing when jazz favourite Vince Jones per­forms there next month. Stones, at Cold­stream in Vic­to­ria, is be­com­ing a bit of a leg­end, with its evenings of mu­sic, as well as spe­cial­ist gourmet events. $90 in­cludes the per­for­mance and a two-course din­ner. Sun­day, Fe­bru­ary 24, 7.30pm. 14 St Hu­berts Rd, Cold­stream. www.stone­soft­he­yarraval­ley.com. ■ IN for­eign news, classy UK food store chain Wait­rose has signed a deal to open out­lets in the United Arab Emi­rates. It ex­pects to have 20 su­per­mar­kets in the re­gion by 2010. It will soon be short­bread for the shahs and Twin­ings for the team. ■ FIND of the week: Or find of the sea­son, in fact, is Miller Chill, a pre­mium cold­fil­tered light lager with a sub­tle sug­ges­tion of lime and salt. Mex­ico and the mar­garita are the in­flu­ences. Drink Miller Chill che­lada style — that’s south of the border slang for iced ( helada ) beer ( chela ) — with an added splash of lime juice and your slen­der glass rimmed with the best salt. Viva the south. www.miller­chill.com.au. ■ DE­TEC­TIVE loves: Pomegranate. With turkey, in cock­tails, or caramelised with pomegranate mo­lasses. Al­lan Cam­pion and Michele Cur­tis’s 2008 TheSeasonal Pro­duceDiary (Hardie Grant, $29.95) fea­tures a bowl of blush­ing pomegranates on its cover. This is the way to start the year.

■ DE­TEC­TIVE loathes: Leftover ham.


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