Grazing at Gundaroo is celebrating the bounty of its vegetable garden this month with a ‘‘garden assiette’’ menu. The mini four-course degustation will showcase ingredients such as heirloom chioggia beetroot cooked four ways (braised, relish, gel and fresh); and zucchini blossoms filled with smoked potato and ricotta with pickled green tomatoes.
Chef Kurt Neumann is also doing something pretty radical with figs – using the flash to make ice-cream that he stuffs back into the skin, then the whole is beer-battered and fried. He is also using fig leaves flavour to make panna cotta ($60).
On Saturday, February 23, Grazing will host a riesling dinner, with 12 wines from Canberra, interstate and overseas, designed to show the variation in wines from the grape ($100 food, $40 wine).