The ‘Bécasse Producers Lunch Forum’ has been created to support and champion our passionate and sustainable local producers and put us all in touch with our ‘terroir’.

Every 6 weeks we hold the ‘Producers Lunch Forum’ based around our innovative local producers, the lunch is a celebration of the biodiversity of great Australian produce. We invite some of our amazing producers along with representatives of the media and public to gain an insight into their unique farming methods, fascinating lives and wonderful stories.

Today we are joined by special guests from Vogue Entertaining + Travel, Slow Food Australia and Slow Food Founder and International President Carlo Petrini.

Canapé
Goats’ curd, olive and lemon thyme biscotti sandwich
Freshly baked Bécasse bread
Pumpkin brioche, stout and garlic rosemary
Amuse Bouche
Spring Bay scallop with organic garlic stems, green chilli and black pepper

Brian Freeman from Freeman Vineyards
2008 Freeman Rondo rose

Phil Lamb from Spring Bay Seafoods
Spring Bay mussels, abalone with braised peri winkles, bouillabaisse mousseline and
sea urchin jelly
2007 Freeman Fortuna

Rob Lennon from Gundooee Organics
Roast rib of Gundooee organic grass fed wagyu beef with osso bucco of shin, broad bean puree and crushed Bauer Organic Dutch cream potatoes
2004 Freeman Secco Rondinella Corvina

Lynne Tietzel of Australia on a Plate
Sutton Grange Organic Farm Holy Goat la Luna with caper and raisin puree, baby beets and
fresh almonds

Rob Bauer of Bauer Organics
Bécasse organic carrot cake
2007 Vinden Estate Botrytis Semillon

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