Last week I asked all Rockpool head chefs what produce they were loving right now, and maybe something they were looking forward to coming into season…because I want to explore these great products and the great producers and suppliers we buy them from in more detail.
Phil is loving the salsify from Richard Kalina at Berridale Farm near Blackheath in the NSW Blue Mountains. An amazing story we will share one day of a man who thought he would invest in a hobby farm, a lifestyle, as such – no such luck! He accidentally grew a few things that had the chefs of Australia salivating and that hammock became a distant vision. Richard also grows organic rare heirloom radishes, eggplant, artichokes, fennel, berries and a whole lot more.
Dan has the feelers out for the sweet and truly incredible Genoa figs from Manjimup. Awesome…his words! They are on the Rockpool Bar & Grill Perth menu in the form of Charcoal roasted figs with Serrano ham, witlof, hazelnuts and Ramandolo jelly. King George Whiting from down South also rates a mention with Dan – coming to the menu…soon.
Back East now and Andy at Spice Temple in Sydney is all over fresh bamboo shoots from the hinterland of Byron Bay, and Melbourne Spice boy Ben is loving organic red jalapenos – used in the Spice Temple chilli sauce. Will, in Melbourne – always a man of few words says simply – pine mushrooms, Mornington Peninsula. Thanks Will.
Over to Brendan now at Rosetta who is waxing lyrical about the famous White Rocks veal from WA, a product we have used in our restaurants since day zip.
The White Rocks story…White Rocks has been a dairy farm for 126 years, being settled by the Partridge family in 1887. Back then they were milking half a dozen cows a day to make butter and cheese for home use and sale to the neighbours. Named after the white boulders at the entrance to the property, a few hours drive South of Perth, it was current farmer Michael’s great grandfather that settled here from England. The farm these days is a thoroughly modern dairy, milking 600 cows twice a day in a 50-stand rotary.
White Rocks veal is a humanely produced meat, a far cry from the veal of Europe that is a white meat from young calves that have been starved of sunshine, fed entirely on milk or milk powder to achieve the look and the tenderness, and kept isolated. It is illegal to do so in Australia. Here here.
The Partridge family raises only the highest calibre animals. White Rocks veal is the product of healthy animals grown in a natural and cared for environment. They live outdoors, they are fed milk from the White Rocks own dairy herd until their digestive systems develop naturally and are then offered grass, rolled barley and lupin as well. Natural probiotic yoghurt cultures are given to the animals to protect them from disease instead of commonly used antibiotics.
The meat itself is delicate in both flavour and texture, lean and milky. The pale pink of the meat reveals its true veal character.
Currently on the menu at Rosetta – Pan-fried crumbed White Rocks veal leg with lemon. And at Rockpool Bar & Grill Perth – Sautéed White Rocks veal sweetbreads and marron with onions, dates, cashews and watercress; and Wood fire grilled White Rocks veal cutlet.