Eltham pub thrives on local produce
NORTHERN RIVERS locals pride themselves on living in one of the most diverse food bowls in the nation, and now our switched-on eateries are taking full advantage of the asset.
Eltham Hotel head chef Graeme Stockdale lives a philosophy of buying local wherever possible - together with his young family he already raises ducks and chickens and grows vegies at his Bexhill home.
Now his menu has garnered the attention of the picky judges of the 2013 Good Pub Food Guide, with the restaurant winning an accolade for its use of local produce.
Yet according to the kitchen maestro, it's the local producers of the region which deserve the praise - he's just their curator.
"Chefs in some of the bigger cities would be crying out to have access to the products that we can find just down the road," Mr Stockdale said.
Luci Black, who runs the pub alongside husband Toby, said the pub's use of local produce was a source of pride.
"It's great when you look at a menu and can see where each item comes from," Ms Black said.
"All the produce comes in fresh... it hasn't been refrigerated or frozen... in fact a lot of the produce has been picked the very day it's served on the plate."
A little sample of the Eltham Hotel summer menu:
Pan-fried Fresh Fish of the Day
Served with fennel puree, saffron and pea arancini,
chorizo crisps and a cherry tomato vinaigrette
Sticky Bangalow Pork Belly 'on the bone' (gf)
Thai-style three flavour sauce (hot, sweet and sour).
Steamed rice and a salad of pickled cucumber and green papaya 24
Housemade Spinach & Ricotta Gnocchi (v)
Cherry tomato sauce with roasted Summerland olives, salsa verde
and Bangalow Cheese Co. parmesan 18