Each menu is designed so that you can easily heat and eat your meal each week without fuss. Find specific preparation and heating instructions direct from the head chef.
About the menu... we hope you enjoy the special story behind each of the products you're eating tonight. Please read more about Scott's philosophy behind the dishes.
1 Mar | Scott McComas-Williams
Preheat oven to 170 degrees. When hot, place covered foil tray of delicious rotolo into the oven. Set the timer for 15 minutes, take off the lid and heat for 6 minutes and brown to your desire, you'll know it's ready when the centre is hot.
Heat the sauce in a pan (or in a microwave) until warm whilst the rotolo is browning. Pour the sauce into a your vessel of choice and plate up the rotolo by putting them in the sauce.
About the sausage in the pork ritolo, Scott gets in whole pigs from Tathra Place a fantastic regenerative farm in Wombeyan, run by husband and wife, premium product, all free range, winners of Delicious award. Scott breaks down the whole pig and makes sausage from the shoulder, leg and back fat. We love his zero-waste philosophy which makes this dish even more special.
About the pasta, unlike many Italian eateries in Australia, Scott only uses flours from NSW. Even the 00 flour is Australian. The pasta you're eating has been hand-rolled and made with lots of love and care.
About the rotolo sauce - Scott uses the bones from Game Farm to make the stock/sauce.
The vegetarian sauce uses premium Marcona almonds from Spain as well as saffron from Spain, very few ingredients from the restaurant are from abroad.
Signature Fabricca Baguette
In the last 5 minutes of the rotolo warming up, cut your baguette in half lengthwise, place the the baguette in the oven to warm up. When the baguette is warm, slather chive butter on baguette and top with anchovies or piquillo peppers.
The handmade baguette which uses wholegrain milling flour from an incredible family owned flour mill from Gunnedah. Sustainable approach in all their milling practices, hands down the best flour in Australia. Each baguette is hand made in-house.
About the butter - cultured from Meander Valley Dairy based in Tassie
Cabbage & Parmigiano Reggiano
Dress the shaved cabbaged and reggiano with the delicious aged cava dressing-dress to your desire!
The dressing uses a base of Australian EVOO and vinegar from Spain made from late-harvest grapes that undergo natural dehydration on the vine. Free from additives, sulphites and colourants – 100% natural balsamic produced in limited amounts.
If you ordered the “Extra” you will be treated to:
Panna Cotta, Strawberries and White Chocolate
About the dessert – ricotta is from Paesanella, local small-business cheesemakers based in Marrickville. St David dairy cream and milk – artisan milk from Victoria, no permeates no hormones
If you’ve ordered an extra, keep this white chocolatey goodness in the fridge until ready to devour.
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