Last night one of our stallholders, Lauren Langfield of Langfields Bakery treated the Baw Baw Food Movement Panel to such a delicious dinner, showcasing the produce of our region and our stallholders. She slow roasted pork from Wattlebank Park Farm and made seriously the best crackling we’ve ever tasted! and served it on a slightly citrusy pureed pumpkin with roast potatoes and a side of silverbeet and leeks cooked with fennel seeds all from Baw Baw Organics. Paired with a selection of Tarago River Cheese and wine from Wild Dog Winery & Cellar Door.
Dessert was rhubarb filled donuts of her own invention. Lauren sells these donuts at the Warragul Farmers’ Market – if you haven’t yet tried one, make sure you get in early this Saturday!
While she was cooking, we asked Lauren about her food philosophy and how she came to be such an amazing cook and she said this…
“I come from a family who live to eat; it’s all we talk about- good food we have eaten, and what we will eat next.
I grew up in New Zealand, my whole family are back there still. My husband and I moved to Warragul only 4 years ago. We sold everything and moved here with just our suitcases. We bought a house here and now have an 11 week old boy – George.
I trained in NZ as a winemaker, I have a bachelor of viticulture and oenology and have always had an interest in plant and soil health, so naturally sought out working in organic or biodynamic vineyards and wineries.
I’ve been working for William Downie and Rachel Needoba at Guendulain Farm (Yarragon) for over 3 years now, working in their estate vineyard, winery and helping with their farm. I’ve learnt to scythe hay and long reign a horse pulling a spray cart. I’m hands on with animal husbandry including the butchery. I brew compost teas and mulch the soil. Luckily for me, they are as passionate about food as they are for wine. It was actually their suggestion to sell the doughnuts at the farmers market after I made my first batch for Rachel’s birthday.
My doughnuts are made using the best quality ingredients I can source from local producers. The fruit I use for the jam fillings are grown by local farmers, organic certified when possible, free range eggs, organic unbleached flour, organic milk and cultured butter. Every market will have different fillings as it is completely seasonal.
My philosophy on food is simple. Eating well is not a privilege or something to save for special occasions. Sharing nourishing food with family and friends shouldn’t be occasional. It should be an everyday event. Eating isn’t just about fuelling our bodies. It is about family, traditions, history, creating memories, but most importantly, it’s about enjoyment.”
Thanks to String + Salt for the venue and the kitchen. The talk around the table and the conversation down at Vin Rowe Farm Machinery was inspiring. Hopefully we can all work together towards feeding ourselves and our community with all this region has to offer.