Cooked from Scratch – Fire & Ferment On the Granite Belt

Join us on Saturday 7th March for a soul-warming Fire & Ferment evening at Cooked from Scratch, where open flames, paddock-to-plate cooking, and the finest Granite Belt produce come together in a generous three-course dinner cooked over fire.

Fire & Ferment On the Granite Belt

Saturday 7 March · Cooked from Scratch · Glen Aplin

Join us for a soul-warming Fire & Ferment evening at Cooked from Scratch, where open flames, slow fermentation and paddock-to-plate cooking come together in a generous three-course dinner cooked over fire.

Set on our peaceful Glen Aplin property, this is an intimate, seasonal celebration of the Granite Belt – its growers, orchards, vineyards and paddocks – and the flavors that shine when food is kissed by smoke, embers and time.

What to Expect

• A relaxed, shared-table fire feast

• Three courses cooked over open flame

• Fermented elements woven gently through the menu

• Stories of local producers and seasonal ingredients

• A true paddock-to-plate experience in the heart of the Granite Belt

Entrée – Fire Meets Ferment

Charred Pumpkin Velouté with Ember-Toasted Seeds, Chive Oil & Fermented Chilli
Local pumpkins slow-roasted under coals until caramelised, blended silky and lifted with a hint of house-fermented chilli.

Baked Brie with Wine Grapes, House-Made Verjuice & Fermented Honey Drizzle
Golden, oozy brie topped with fire-roasted grapes, finished with our own verjuice and a delicate fermented honey drizzle.

Fire-Cooked Flatbreads with Smoked Cultured Butter & Preserved Lemon Salt
Hand-stretched dough blistered over the flames, served warm with smoky cultured butter and bright preserved lemon salt.

Main Course – A Shared Fire & Ferment Feast

Fire-Roasted Lamb Shoulder with Rosemary Ash, Smoked Jus & Fermented Garlic Paste
Local lamb roasted low and slow until it falls apart, finished with aromatic smoke and deep, savoury black fermented garlic.

Woodfired Roast Chicken with Herb Butter & Fermented Meyer Lemon
Succulent, golden woodfired chicken glazed with herb butter and lifted with the brightness of fermented Meyer lemon.

Flame-Grilled Tomahawks with Cultured Chimichurri
Impressive fire-seared tomahawk steaks served with our vibrant fermented-herb chimichurri.

Crispy Embers Potatoes with Rosemary & Ash Salt + Fermented Peppercorn Cream
Smoky, charred, fluffy potatoes tossed with rosemary ash, served with a silky fermented peppercorn cream.

Ember-Roasted Carrots with Burnt Butter, Thyme & Citrus Ferment
Carrots roasted in the embers until sweet and smoky, glazed with burnt butter and finished with a whisper of citrus ferment.

Fire-Baked Cauliflower with Tahini, Pomegranate, Dukkah & Fermented Green Tomato Relish
Whole cauliflower roasted low and slow over coals, finished with tahini, pomegranate and our house fermented green tomato relish.

House Fermented Sauerkraut with Caraway, Apple & Fire-Roasted Onions

A bright, crunchy, gently tangy kraut folded with shaved apple and ember-roasted onions — the perfect counterpoint to rich fire-roasted meats.

Dessert – Fire Sweetness Meets Ferment

Honey & Vanilla Panna Cotta with Wood-Fired Stone Fruits & Fermented  Honey Plum Coulis
Silky panna cotta paired with caramelised stone fruit and a gently fermented plum syrup for depth and tang.

Roasted Stuffed Apples with Spiced Ferment & Thick Vanilla Cream
Granite Belt apples filled with warm spices and a touch of cultured apple cider, baked into the coals until caramelised and fragrant, served with thick vanilla cream.

A True Paddock-to-Plate + Ferment Experience

Fire & Ferment is a celebration of the Granite Belt – its orchards, vineyards, paddocks, traditions, ferments and producers.
Every ingredient is sourced with intention, grown with care, and cooked in a way that honours both the land and the craft.

Please note: the menu may adapt slightly depending on what our farmers harvest – here, the season leads the way.

Seats are limited and bookings are essential.
Book via our Cooking School page or contact us directly to reserve your place.