RESTAURANT legend Frank Camorra is on the hunt for surprising ingredients in the North East this week.
Head chef and co-owner of MoVida restaurants in Melbourne and Sydney, Camorra and his team of chefs and sommeliers met King Valley producers on Monday to sample regional produce.
It is part of their second annual High Country Harvest-MoVida Road Trip.
Camorra said last year’s team of chefs and sommeliers met a range of innovative producers.
“Last year we discovered Tolpuddle goat’s cheese, Myrrhee goat and local chestnuts,” he said.
“This year we want to be surprised again.”
Camorra said North East produce discovered in last year’s road trip now featured on MoVida restaurant menus.
“Long Lane Capers (Mansfield), some Tolpuddle cheese and Myrrhee Premium Boer Goats have been on and off the menus,” Camorra said.
Camorra said they were impressed with organic garlic grown by Rushnot Garlic at Tolmie on Monday.
“We’ve tasted absolutely delicious chorizo (Gamze Smokehouse),” he said.
“Pork is very important in Spanish cooking and we’ll be trying locally-grown saffron, also important in Spanish cooking.”
Camorra cooked regional produce by the King River at Dal Zotto Wines on Monday.
He also met producers and makers from Dal Zotto, Pizzini Wines, Brown Brothers, Milawa Cheese and Gamze Smokehouse.
The High Country Harvest-MoVida Road Trip is part of a series of in-region and in-Melbourne events, including a MoVida-style dinner on May 20 at Mansfield Coffee Merchant, showcasing the produce of the High Country and put together by chefs from MoVida and Mansfield Coffee Merchant.
The High Country produce sampled and selected during the MoVida Road Trip will be showcased at a High Country Harvest lunch at MoVida Aqui, 500 Bourke Street, Melbourne on May 26.
The road trip precedes the High Country Harvest festival, which starts on May 4. A total of 53 events will be held throughout the region between May 4 and 20.
For details visit highcountryharvest.com.au.