Montville residents, Elizabeth and Tony Craig-Holmes believe in root-to-shoot, nose-to-tail, product integrity and sustainable practices and bring it all together in unique outdoor events.
Elizabeth tells us, “You have heard restaurants talking about paddock–to-plate. Well, People, Plates & Places reverse that concept and we take the people and the plates to the places where the food is grown.
“Every lunch is at a different location. We are a restaurant without walls! Our menus are one-off because it depends on the produce available on the day,” Elizabeth continues.
“Our chef prepares everything on site in our purpose-built outdoor kitchen, and our guests get to tour the property, interact and learn from the producers and the chef.”
So how did a fashion manufacturer/ international learning consultant, and a management consultant/war veteran end up in creating one-off long table foodie events?
By combining their love of the outdoors and environment with the enjoyment of simple dining experiences and savouring wines. People, Plates & Places became a natural choice for their next business venture.
Tony believes in improving food knowledge to help with nutritional awareness. “Healthy eating flows from fresh, local seasonal and trustworthy food sources and consistent and ethical food production practices which promote sustainability.”
According to Tony there is a trend to ‘clean eating’, suggesting more people are leaning towards health and wellness. Instead of staid food brands, the couple say fresh, local, seasonal and sustainable are the four benchmarks they use.
“By learning from our local growers, producers, and chefs we can all share in this effort for our future generations.”
What better way to do this than sitting in the middle of a paddock, on a mountain side or at a beach and savouring the freshest of food and wine?
People, Plates & Places invite you to sample Chef Dale Chapman’s five-course tapas style communal meal at internationally acclaimed nutritionist, Cyndi O’Meara’s Changing Habits Farm on March 3 at 4.30 – 8.30pm.
Having grown up in Dirranbandi, Dale has become a champion of native foods in everyday cooking. Renowned for her creative use of ancient indigenous ingredients, Dale’s First Food Co will feature as an official merchandise supplier during the Commonwealth Games at the Gold Coast this year.
The business develops a range of jams, teas, relishes and curry sauces for the export and home markets, among many other products.
Owner of the farm, Cyndi O’Meara, an internationally acclaimed nutritionist, and her husband Howard are collaborating with Scott Robinson from Polyculture to develop a showcase permaculture property.
Their vision is to create an organic food landscape, that includes many native plants, using the principles of holistic management and permaculture in order to feed our family, friends and community an organic source of local, fresh, produce.
They do this by nurturing the soil and the microbes that live within, to create health for those that depend upon its bounty. Their animals are treated with kindness, fed a natural diet free from chemicals and GM goods, and they are allowed to enjoy an outdoor life.
Taste the traditional bush tucker ingredients and food, carefully matched Woongooroo Estate wines, and a taste of Sunshine Coast Cider, while talking with all those involved in making this a memorable food experience.