I'd be lost without my food bibles. They can be found in the car, in my handbag, on the bookshelf and on my lap top...
The food philosophy at the River Moruya is to housemake what they can and source everything else locally.
These gloriously fresh salads leaves made every other salad leaf we'd had before taste like grass clippings.
oh to be a rabbit!!!!!
This was an entree of three delicately tempured oysters served on discs of house-made black pudding with a piquant tomato relish. The black pudding was rich and smokey.
House-made bread with nigella seeds
Pan-fried blue eye cod with blue swimmer crab-filled tortellini
Mustard vegetable pickle (Mark's favourite)with Maffra cheddar cheese and biscuits
The River Moruya doesn't follow trends. It sets them. Fresh, local. Quietly letting the ingredients shine not the chef's ego.