By Tyler Wright
Residents in the Dandenong Ranges will have no shortage of food destinations to satisfy their hunger this winter.
After all, there is no season that keeps locals from making and eating great food.
Many restaurants; Indian, Modern Australian and Italian, are nestled among the Hills
Local markets are also a perfect location to source quality produce and feast on hearty goods; whether that’s from the comfort of your home or the seats of a local restaurant.
Head Chef and Owner of a Modern Australian restaurant in Belgrave, Kevin Cerquiglini, said there is something deeply comforting about sitting with loved ones by a crackling fire, with a glass of wine and slow-cooked comfort food.
“When [us chefs] are at home, we love to cook for our families. Some of our simple go-to recipes are Potato and Leek Soup, or Gnocchi with Beef Ragu,” Kevin said,
“It just so happens that the Dandenong Ranges are home to some of the most delicious seasonal winter produce. As the months grow colder, root vegetables come into season. You’ll find markets full of the freshest carrots, turnips, parsnips, leeks, cauliflower, kohlrabi, beetroots and potatoes. Mushrooms, chestnuts and truffles are also harvested in the winter months.”
Some of these local markets include the Belgrave Big Dreams Market held on the second Sunday of each month from 9:00am to 2:00pm in Reynolds Lane, and the Gembrook Market at the Gembrook Community Centre on the fourth Sunday of each month except September.
Sibel Canver, Emerald resident and mushroom trader, said Emerald Lake Park is ideal for foraging.
Sibel also runs mushrooms foraging workshops and warns foragers to avoid organ failure sickness by only picking what they know.
“What people shouldn’t do when they’re looking for mushrooms is push them over…maybe take a mirror and look underneath…Mycelium is running underneath us and it is proven scientifically they connect trees with each other,” she said.
Restaurant owner Kevin was born and raised in a small village in the south of France helped his parents grow, forage and preserve food from a young age.
He has also foraged for Saffron Milk Cap Mushrooms during visits to the Dandenong Ranges.
“They are delicious simply sliced and sauteed with butter and garlic on a pizza. We love to celebrate these ingredients; some of our newest dishes include our Wood Fired Leeks served with a Black Truffle Crema, Macadamia and Herbs, or our Vadouvan Spiced Roasted Cauliflower served with Chickpea Hummus, Golden Raisin and Almond Salsa,” he said.
Emerald Lake also provides a great opportunity to personally source other edible goods.
Take the kids on a day out and pick fallen chestnuts to roast them on a wood fire later – what a way to make the most out of a cold season.
To do so, place prepared raw nuts on baking tray in preheated oven and cook at 200 degrees celsius or on a barbeque grill (medium heat) for 20-25 minutes or until shells are dark and split and flesh is soft, turning over every 15 minutes. Serve plain or with butter and salt.
