A Secret Foodies winter feast with produce from Krinklewood Cellar Door and Farm at The Powder Keg
Foraged farm-fresh ingredients and organic wines from, family-owned and run, Krinklewood Vineyard and Farm were the themes around this amazing winter Secret Foodies event.
The Powder Keg at Potts Point delighted guests to an intimate space of drinking and eating farm-fresh produce. Head Chef Elijah Holland traveled to the farm, just shy of the Hunter Valley, and designed a specialty menu to highlight the best ingredients the farm has to offer.
As guests arrived, the room filled with noise, and everyone was handed with a cocktail using freshly foraged ingredients. Grant Collins, owner, and mastermind behind the drinks at The Power Keg was in good form greeting our guests.
While we enjoyed our cocktails canapes of “Hunter Valley wild boar, cactus and parsnip” were served with black garlic and truffle house-made salami, pickled prickly pear paste, parsnip shell, and lemon thyme.
Guests were then seated and given a dish that featured Australian native wattle from around the farm. Wattle tree trunks were cut into serving boards topped with house-made wattle seed sourdough and organic Jersey cream cultured butter with wattle pollen. The pairing began with Krinklewood’s very own 2014 Semillion.
The next dish to continue the guest’s journey through Krinklewood was the “Wollombi Goats Cigar and Sprouts”. This was served with their house-made organic goats milk curd, fermented onion, leek ash, legumes, shoots and sprouts, all sourced from the farm. This was paired with Krinklewood’s Verdelho 2014.
“Krinklewood green eggs and goose ham” was up next, which reminded us of our childhood, but quickly transported us on our adult culinary adventure. This was designed with a 62.5-degree organic Krinklewood hens egg, wild goose ham, consommé, and stinging nettles. They paired this dish with their Basket Press Chardonnay 2013.
Meat and three veg were put to shame when the dish “Beef & Roots” was designed. Smoked beef was plated with garden vegetables that were cooked in the earth they were from and served with pickled unripe berries. This was cleverly paired with their Shiraz, 2014. This dish really showcased the farm’s ingredients from all sources.
The night rounded on a sweet and sour note as Krinklewood’s citrus’ were showcased with their tastes and textures. “Bees, Drunken Cheese and Grapes” ended the night on a high with Testun di barolo, Krinklewood hives honeycomb, and Madeira. We were in organic heaven and can’t wait to taste all these fresh flavours again soon.
The Powder Keg were the perfect hosts for the evening and we continued the night with creatively designed cocktails from their team. If you’re looking for a place with superb cocktails, beautifully presented and authentic food plus great service make The Powder Keg your next dining destination.
The Powder Keg
7 Kellett St, Potts Point NSW 2011
Open Wednesday – Sunday
Krinklewood Cellar Door & Vineyard
Open Weekends 10am-5pm
712 Wollombi Road, Broke, NSW, 2330