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Escape to the country for an overnight experience

27 June 2023 | Activities

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


  • 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
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