Eurambeen Historic Homestead

Located at 232 Eurambeen-Streatham Rd, 9.4kms from Beaufort, the Eurambeen Historic Homestead is a beautiful, welcoming location. The site is located in historic gardens designed by Edna Walling adding to the feel of serenity and comfort Eurambeen Homestead gives.

The high standards of the Eurambeen Homestead offer comfortable, convenient, and self catering accommodation, all the while respecting the privacy of their guests.

The accommodation includes Mrs Beggs Apartment, The Managers Cottage, and The Old School House. Eurambeen Homestead not only offers accommodation but is also available to host functions and events.

For more information and details head to their website
Eurambeen Homestead

Delicious Wood Fire Pizza

Come in and enjoy some wood fired pizza with our 1.5hr workshop on the 19th March. The workshop starts at 9:00 and finishes at 11ish ๐Ÿ™‚

This is a hands-on experience in which you will learn how your own pizza bases, and in whole 2 of your own wood fired pizzas.

A glass or 2 of Sub Rosa Nebbiolo from Mt Cole is our drink of the day, and is accompanied by some anti-pasto nibbles. Take home notes and a basic recipe will be handed out.

Limited spots available, book now for $35 p/head.

Don’t forget to push the Submit button below! ๐Ÿ™‚

Delicious Wood Fire Pizza
First
Last
Sending

Housemade Salami and Sausages

Does making homemade cured meat and sausages take your fancy? On the 30th July we are holding a workshop in which we will teach the basics of salami and sausage making.

Starts at 9:00
Finishes at 1:00

You will have hands-on experience in learning to cut, stuff, and flavour your sausages. Food safety issues in this process will be discussed on the day. 3 varieties of pork salami will be made; chilli, fennel, and plain. Alongside these we will be making some fresh pork sausages.

A glass of Sub Rosa Nebbiolo, coffee, and nibbles are provided. On the day, you will be able to take home approx. 2kg of fresh sausages and some basic notes and recipes. 12 weeks later you are invited back to collect approximately 2kg of the completed salami to take homes.

Please note that any salami not collected, will not be held waiting.

Limited spots available, $90 p/head.

Don’t forget to push the Submit button below! ๐Ÿ™‚

Housemade Salami and Sausages
First
Last
Sending

Housemade Spaceman IPA Beer

Come join us on the 5th of February for a 3hr workshop on beer making, from 9am โ€“ 12 pm.

On the day, we will be making a Spaceman IPA from grains and numerous different hops. We will discuss the importance of these grains, and how to make your own wort from them.

While a majority of this workshop is hands-on, part of this course is online, so you will have photos of the inoculation and fermentation of these grains that canโ€™t be witnessed during processing. On the day, beer, coffee, and wood fired soft tacos will be provided.

This workshop is in 2 parts and those available are welcome back 2 weeks later to assist in the bottling process. There will be 6 take home bottles of beer, alongside notes, and 2 weeksโ€™ notice will be provided when they are almost ready for pickup.

Please note that any beer not collected, will not be held waiting.

Limited spots available, book now at $55 p/head.

Don’t forget to push the Submit button below! ๐Ÿ™‚

Please select a valid form

Housemade Sourdough Bread

Ever wanted to know how we make our delicious sourdough bread? Come to our workshop on 8th January 2017 from 9am -12pm!

During our workshop we will discuss the process of bread making, as well as having some hands-on practical work in forming and baking the bread.

Coffee, snacks, and a glass of wine are provided and there will be some bread to take home at the end of the workshop. A take home pack of notes and the recipe will also be handed out.

Limited spots available, book now at $55 p/head.

Don’t forget to push the Submit button below ๐Ÿ™‚

WE ARE NOW FULLY BOOKED FOR THIS EVENT! THANK YOU TO ALL THOSE WHO ARE INTERESTED AND HAVE BOOKED ๐Ÿ™‚

Lunch

Vegetable Burger -served with Green Salad $16.50

Massive Steak Sandwich – Steak, Bacon, Onion, Egg, Tomato, Cos lettuce in House-Made Bread served with Salad $22.50

Steak and Chips – Porterhouse Steak 350gram with Oven Roasted Potatoes $26.50

Bangers & Mash -Beaufort made Pork Sausages with Mash potato and Onion $19.50

Oven Roasted Potatoes -served with Mayo and Tomato sauce $8.50

Nicoise Salad – Cos Lettuce, Tuna, Tomato, Potato, Egg $14.50

Caesar Salad – Poached egg, Bacon, Croutons, and Cos Lettuce in a Mayo Dressing $16.50

Soup of the Day – served with House Made Bread $12.00

Toasted Sandwiches

BEC: – Bacon, Fried Eggs, Cheeseย  $12.50

BLT: – Bacon, Cos Lettuce, Tomato, House-made Relish $13.50

BLAT: – Bacon, Cos Lettuce, Tomato, Avocado, House-made Relish $14.50

Tuna Melt: – Tuna, Cos Lettuce, Cheese, Tomato $14.50

The Traveller: – Ham, Cheese, Tomato, Cos Lettuce $12.50

The Greenie: – Avocado, Spinach, a little Grated Parmesan Cheese (V) $14.00

Salad Sandwich: – Cucumber, Cos Lettuce, Carrot, Cheese, Tomato (V) $13.50

Vegemite: – Toasted House-made Bread with Vegemite and Olive Oil Spread on the side. (V) $7.50

Jam: – Toasted House-made Bread with a choice of 2 Jams and Olive Oil Spread on the side. (V) $7.50

Grilled Cheese: – Grilled Cheese on House-Made Bread $7.50

Extras:

Cheese, Tomato, House-Made Relish + $1.00

Mushroom, Spinach, extra Toast + $2.00

Bacon, Avocado, Ham + $2.50

Sparrows – Robert Woods

  • Looking down the room

 

 

Robert Woods is a Beaufort local and composed the poem Sparrows for the first meeting of the Beaufort Poetry Group on the 10th February 2014. We hope you enjoy listening.

Sparrows- Robert Woods

Beaufort- Robert Woods

 

Robert Woods is a Beaufort local and composed the poem, Beaufort, for the first meeting of the Beaufort Poetry Group on the 10th February 2014. We hope you enjoy listening.

Beaufort- Robert Woods

Empanadas

Empanadas are somewhat an obsession of mine.

Each week we have a range of empanadas and emapandillas, think no tomatoes, which we make by hand and with love each week.