Gowings Bar & Grill October Menu

By Ben Stephens

Daylight saving means many things to many people. The farmers have to make sure their cows are okay with the sun rising early, pilots have to double check the local time before reminding you to wind your watch a certain way and overnight shift workers enjoy an extra hour before the sun rises. To those in the restaurant business, it means that the produce is at a peak freshness and the flavours hold that special something about them. This month, our QT Forager, Georgie Neal, has been out and about, talking to the people on the ground and has come back with a haul of goodness. From pastured Cornish chickens to Marrickville cheese, Georgie has found some delicious goodies that can be found scattered through the October menu at Gowings Bar & Grill. While you confirm numbers for your next table, let me run you through the new additions.

Carbeen Pastured Produce
Pastured Chicken
Rodger and Catherine Shannon are fourth generation farmers from NSW the Central West in Manildra. The farm has implemented farming practices that focus on regeneration of the land while using a diverse range of plants and animals helping to eliminate the need to use artificial fertilisers, taking the farm to a new level of organic. The chickens here are raised on fresh pasture in mobile coops, that are moved daily – ensuring that they’re pecking around in fresh surrounds and encouraging movement resulting in a dense meat. This month, the chickens will be marinated in a lemon myrtle and black truffle, paired with Paris mash potatoes and a lemon sauce.