Towri Sheep Farm presents local products on the ewenique menu | Queensland Country Life

Guests of the TOWRI Sheep Cheeses farm danced to the rhythm of the jazz band, snuggling up to sheep and tasting the local produce served at the Eat Local Week preview event, Jamming with the Lambs.

About 80 guests met newborn lambs Uno and Dos at Allenview Farm on Saturday and shared a plate meal with matching wine created by Scenic Rim Regional Cuisine Ambassador Cameron Matthews of Winston Restaurant and served at a long table in the paddock.

The menu featuring Towri Sheep Cheeses, Arthur Clive’s Family Bakehouse Bread, Tamborine Mountain Rhubarb, Green Lane Coffee, Scenic Rim Lavender Tea and Rathdowney Honey was inspired by Farm Lamb and Discovery the use of different local products.

It was accompanied by wines from Witches Falls Winery and The Overflow 1895 Estate and beers, including Scenic Rim Brewery’s new Ewe Brew stout milk.

Scenic Rim Mayor Greg Christensen and Scenic Rim State Deputy Jon Krause were in attendance with guests from the Taipei Economic and Cultural Office, Brisbane.

Towri Sheep Cheeses farm owner Carolyn Davidson said she was thrilled that her second Eat Local event was as good as last year’s lunch, promoting local producers and showcasing cheeses from Towri sheep.

“Everyone was really amazed and I think they appreciated the work and the atmosphere that we tried to create,” she said.

“Some locals didn’t know what we had here and where it is, so it was good to explain what we do on the farm and the products we make like cheese and soap.”

Mr Matthews, a regional culinary ambassador for Scenic Rim, served a Lebanese lamb tartare, Kibbeh Nayeh, to test guests beyond what they would normally try.

“I chose a Lebanese starter because the Awassi breed of lamb originates from the Middle East, so that made sense to me,” he said.

“I also like to challenge people to eat something different – raw lamb isn’t everyone’s first choice, but everyone enjoyed it.

“It’s also a dish traditionally served with yogurt, so it was the perfect opportunity to present the eweghurt Towri.”

Mr. Matthews cooked a lamb for nearly 12 hours on the farm’s new barbecue to create a traditional Roman-style roast with Scenic Rim winter vegetables, followed by Towri sheep’s milk pudding with local honey , macadamia nuts, rhubarb and oranges for dessert.

Guests were then invited to try Towri cheese with tea and coffee served in a pink tent on the property.

Mr. Matthews said he enjoys working with the Davidsons and their team.

“The Towri team go out of their way to make sure our guests have a great night’s sleep – nothing is too much trouble for them and they are raising fantastic lambs,” he said.

“The little things they do make a big difference and I look forward to working with them in the future if they have me again.”

Ms Carolyn said she thanked Chef Cameron Matthews for returning to his farm and his team and explained to guests at night the significance of Towri, which suited the dinner where locals met visitors.

“Towri is an indigenous word for a family reunion or a family home,” she said.

“We love to entertain people and we hope customers enjoyed coming as much as we enjoyed welcoming them.”

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