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Your curated menu

Station One

Food

Carp Crackers with a native spice seasoning. Prawn crackers are the classic starter to any Chinese meal. They whet the appetite, they have an excellent texture without filling you up, like eating air. Ours are made using carp, which is a prolific pest of the Lachlan River - the best way to deal with it is to eat it! Seasoned with pepper berry, bush tomato, Illlawara/Davidson plum powder. 

 

Catered by Eat Your Greens, Eugowra NSW.

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Beverages

Alcoholic

Sparkling Pinot Rose, See Saw (Cargo, NSW). A pretty pale pink blush, strawberry fruit with subtle brioche characters.

 

Non-alcoholic

Italian Orange Soda Spritz, Lyres. 

Station Two

Food

Ginger and shallot scroll. Combined with saltbush, these ingredients are a classic combination in many of China’s regional cooking flavours. 

 

The pastry is rich and buttery, the ginger sharp, the onions mellow and the saltbush earthy and salty.

Catered by Dougal Muffet of A.P Bakery, Darlinghurst NSW. 

Beverages

Alcoholic

Semillion, Rosnay (Canowindra, NSW). Dry citrus palate with sight oak.

Non-alcoholic

Sparkling Seedlip Herb.

Station Three

Food

Grazing's Kangaroo Dim Sum is based on the fish and chip shop namesake. A hybrid of the more delicate Chinese steamed shumai. This is a heartier deep-fried dish is stuffed with kangaroo mince, pork and vegetables, served with a fermented chilli sauce for a little bit of kick. Heavy on the pepper seasoning - featuring both Sichuan and native pepper berry. 

Catered by Donna's Table, Forbes NSW. 

Beverages

Alcoholic  

XPA Beer, Pioneer Brewing Co (Bowan Park, NSW). Rich brown in colour with a nice creamy head and a velvety mouthfeel.

Non-alcoholic

Pepper Berry zero-alcohol Beer, Sobah.

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Station Four

Food

Inspired by local Chinese migrant descendant, Esme’s traditional family soup. A clear broth made with chicken and pork trotter with scatterings of deep-fried tofu and 3 small wontons stuffed with shiitake mushrooms, kumbungi, quandong coriander, ginger and a smattering of native spice.

Catered by Jo Robson Catering, Canowindra NSW. 

Beverages

Alcoholic 

Riesling, ChaLou (Orange, NSW). “Off dry” style with a lovely sweetness upfront, lime and orange blossom with a dry finish.

Non-alcoholic

Blood Orange & Raspberry Kefir Water, Bianca's Kitchen (Orange, NSW).

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Station Five

Food

Ants Crawling on Trees draws inspiration from two classic Chinese dishes. A  simple but hearty dish made with rice vermicelli and minced meat - the noodles representing the tree branches and the mince representing the ants, much like the river red gums along the Lachlan River. Utilising lamb mince, with the classic flavour combination of sweet and sour. The sweetness comes from honey and the sour from native fruits (muntries, rosella and lili pili). 

Catered by Eat Your Greens, Eugowra NSW.

Beverages

Alcoholic

Shiraz, Heifer Station (Orange, NSW). Succulent fruit on the nose and soft savoury tannins underpinned by spice and earth tones.

Non-alcoholic

Hibiscus Flower Cordial. 

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Station Six

Food

Burnt bloodwood honey and star anise gelato with a macadamia and Sichuan pepper praline. Served in an edible wafer cup.

Catered by Spilt Milk Bar, Orange NSW. 

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Beverages

Alcoholic

Apple Cyder, Small Acres (Orange, NSW). Fresh pressed apple flavours with a medium dry finish and a crisp clean taste. 

Non-alcoholic

Non-alcoholic Apple & Pear Cyder, Small Acres (Orange, NSW)

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Station Seven

Food

A crisp and sugary wafer fortune cookie. Inside, your Grazing prophecy.

Beverages

Alcoholic

‘A Sloe Walk Down the Lachlan’ Gin Cocktail, Jones and Smith Distillery (Milthorpe, NSW). Sloe berry gin gives a fruity sweetness combined with pepper berry and szechuan pepper for an Asian-inspired twist.

 

Non-alcoholic

Grazing Cuppa (Jasmine & Black Tea), CWA (Forbes, NSW).

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