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.
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.
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).
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.
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.
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)
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).
