River House meets its 50km radius
River House Restaurant in conjunction with Vogue, Entertaining and Travel are hosting two very special events on the 13th and 14th June 2007. Chef David Rayner has devised the 50km radius dinner, which will only features produce grown within 50km of Noosa. The evenings consist of 5 courses with matching wines from the prestigious Mount Langi Ghiran, Yering Station and Parker Coonawarra Estate.
David Rayner, has been at the forefront of promoting local and regional produce both nationally and internationally. He has a large network of local producers which enable him to devise a tantalizing menu using local meat, shellfish, fruit, vegetables, butter, cheese, oil and bread . "Absolutely everything used in the kitchen over the two nights will be local, nothing will have spent days being transported or kept in storage. The produce quality will be secondary to none. The event provides the opportunity for growers to socialize with customers whilst all being a part of celebrating quality local produce. It is all about bringing the paddock to the plate" said David
Changing your diet to include locally grown food has become a global phenomenon. The food is fresher, tastes better, and also supports the local economy. Produce for the events is being provided by over twenty local growers include shallots and beetroots from Noosa Valley Market Gardens in Doonan, watercress and chervil from Carols Organic Leaves, organic chickens and duck from Bendele farm and spanner crabs from Noosa Spanner Crabs.
The events focus is local produce however the wines selected are nothing but of premium quality. Reserve Yering Station and top flight Mt Langhi Ghiran white wine will be matched to compliment flavours.
The menu consists of:-
Hand picked Noosa spanner crab salad, organic avocado, finger lime, baby watercress and green shallots
Stuffed zucchinis, coolabine goats fetta, mustard cress and shaved aged Gympie goats cheese, Kenilworth cold pressed avoavdo oil
Queensland blue pumpkin tortellini, shaved asparagus, pea, vine tomato, chervil, mint dressing
Bendele organic chicken farced with Bendele duck, Steve Waughs Gympie green beanettes, poached imperial mandarin salad
Desssert will focus on local, sweet strawberries that are at their best in June.
To make a reservation or further information contact David or Diana at River House on 07 54497441
Date: Wednesday 13th and Thursday 14th June 2007
Place: River House Restaurant, 301 Weyba Road, Noosaville 4566
Price: $95 includes 5 courses and matching wines
Bookings: 07 5449 7441