Highlife Magazine, Downs Living

The annual Southern Downs Harvest redefines the notion of paddock to plate. Nestled amid the picturesque Killarney hills and under grey, winter skies, foodies and locals came out to play, and eat, in the paddocks of Melrose Station on Saturday 2 May. Guests were treated to a three-course lunch created from local goods and enjoyed the dedicated hospitality of volunteer producers, hosts, kitchen and wait staff. The luncheon was tended to by veteran chefs, Jocelyn Hancock, of Jocelyn’s Provisions fame, Bev Ruskey, from Killarney’s Spring Creek Cafe, and The Wild Canary’s Glen Barratt.

Past years have seen the harvest menu kept a secret until the event, when organisers can be sure they have sourced the finest possible produce for the day’s menu. This year, those lucky enough to snag a place at the table were treated to home made pork and royal gala apple sausage rolls and Melrose Station ultra black eye fillet-en-croute for entree. While shared mains of roasted, Lirah balsamic caramelised pumpkin with green beans and apple potato salad with dill pickle and bacon chips, added to the community feel. Lunch on a paddock has never been so good.

Words by Julia Baker | Images by Andra Bite and Jane Hodges