Scenic Rim Eat Local Weekend Wrap-Up
As food enthusiasts and local farmers gathered at the scenic hinterland retreat to celebrate the bounty of the region and indulge in a culinary adventure like no other, the Eat Local weekend at Beechmont Estate included cooking masterclasses, banquets and feasts to highlight the finest flavours the area has to offer. From Friday 9 – Sunday 11 June, guests were invited to overindulge in all of the foodie events showcasing the farm-to-table movement, promoting sustainable practices and supporting local businesses all against the picturesque backdrop to add a touch of magic to the atmosphere, creating an unforgettable weekend.
Foodie Feast at Beechmont Estate
As the sun set over the rolling green hills, guests joined us for a Sunday feast like no other at Beechmont Estate. The pièce de résistance to the Eat Local weekend, the Feast amongst the Fields event, treated attendees to a culinary extravaganza where they indulged in decadent dishes cooked over the coals. Five hawker-style food stations offered an array of mouth watering options, including Towri Sheep Cheese lamb leg, crispy mother dough battered cobia from Rocky Point Aquaculture with lime tartar from Limes 4 U, and Tommerups Dairy Farm pork aged and cured house salami and finished off with woodfired Metiisto chocolate fondant.
Chocolate Fondant Recipe Card
Missed our Scenic Rim Eat Local events? Bring a little taste of Beechmont home with a special recipe from Executive Chef and Scenic Rim Food Ambassador 2023, Simon Furley.
Ingredients (Serves 6)
- 230g dark chocolate
- 237g salted butter
- 7 whole eggs
- 250g castor sugar
- 120g plain flour
- Orange zest
Method
- Preheat oven to 180 degrees Celsius
- Melt chocolate and butter together
- whip eggs and sugar for 15 minutes on speed 3
- Pour chocolate into eggs slowly and beat for 1 minute
- Fold flour into chocolate egg mix
- Place all ingredients into a pre-coco and buttered baking tray
- Bake in oven for 12 minutes until fluffy and crispy on the outside and gooey in the middle
- Finish with fresh orange zest over the top
- Serve warm with Tommerup Farm’s crème fraiche
