Towri Sheep Farm showcases local produce in ewenique menu

TOWRI Sheep Cheeses farm guests were dancing to the beat of the jazz band, cuddling up to sheep and enjoying the local produce served at the Eat Local Week preview event, Jamming with the Lambs.

About 80 guests met new born lambs Uno and Dos at the farm at Allenview on Saturday and had a shared plate meal with paired wine created by Scenic Rim regional food 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 the farm’s lamb and the discovery of using different local produce.

It was paired with wines from Witches Falls Winery and The Overflow 1895 Estate and beers, including the new Ewe Brew milk stout from Scenic Rim Brewery.

Scenic Rim Mayor Greg Christensen and State MP for Scenic Rim Jon Krause attended with guests from the Taipei Economic and Cultural Office Brisbane.

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

“Everybody was truly amazed and I think appreciated the work and atmosphere we tried to create,” she said.

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

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

“I chose a Lebanese entree because the lamb breed Awassi is from the Middle East so it made sense to me,” he said.

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

“It’s a dish traditionally served with yoghurt as well so it was the perfect opportunity to showcase Towri eweghurt.”

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

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

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

“The team at Towri go above and beyond to ensure our guests have a great night  – nothing is too much trouble for them and they grow 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’ll have me again.”

Ms Carolyn said she thanked chef Cameron Matthews for returning to her farm again and and her team and told guests on the night of the meaning of Towri, which was fitting at the dinner where locals were meeting visitors.

“Towri is an Aboriginal word for family gathering of family home,” she said.

“We love entertaining people and we hope guests enjoyed coming as much as we liked hosting them.”