My first olive oil pressing
Chris, our chef, and I were lucky enough to be invited to join some of Brisbane’s best chefs and foodies on a recent field trip organised by Fino Food and Wine.
The day started off with breakfast at Fino’s headquarters with freshly made coffee by our rep Kai accompanied by Byron Bay muesli and Colony honey. What a delicious start to the day! We were then ready for our three-hour road trip to Murgon, north-west of Brisbane.
In Murgon we toured through the olive pressing plant where all of the olives are collected, washed, separated, turned into tapenade and then transferred to machinery that sorts the liquid from the pulp. Once the liquid is separated you have freshly pressed extra virgin olive oil. When tasted, it left a subtle aromatic favour on your tongue. Amazing.
We then visited the olive grove owned by the Heading Family that boasts over 36,000 olive trees where lunch was ready and waiting for us. With a selection of Clovely Estate wines, we feasted on Woombye cheese, Mount Zero olives, smoked Berkshire ham and so many other delectable goodies.
But our day didn’t end there, we then had a fantastic cheese demonstration from Giuseppe from Vannella Cheese Factory who showed us how to make mozzarella.
We were also treated to the musical talent of Andrew Morris who has worked with many Austral artist including Bernard Fanning. Andrew has many talents and he also allowed us to try his new killer hot sauce.
Thank you again to Fino Food and Wine for putting on such an amazing day and what a great display of local produce. We loved it.
Alex Mitchell, Functions Manager, Sassafras canteen