Jaaning Tree Restaurant

Filming !

clevbones@hotmail.co.uk — Tue, 01 May 2012 06:14:11 +0000

We have just completed 3 days of filming the best that the valley can offer with trips to collect seafood and bush tucker. We are creating a short pilot showing how to use the fabulous ingredients that we are surrounded by…. watch this space for more details.

Jaaning Tree Market Day

admin — Thu, 29 Mar 2012 00:58:33 +0000

We will have a market stall this weekend at Tallowood School, Bowraville. Come along and try our Chilli Jam and our great range of spices.

Closed for brekkie on Saturday and Sunday

admin — Tue, 28 Feb 2012 04:51:13 +0000

We will now be closed for brekkie on Saturday and Sunday as we have been lucky enough to be invited to some of the great local markets that have been blossoming all along the coast – see us at Bowraville, Macksville,Valla, Eungai (to name just a few) over the next couple of months !

Sydney Crave Festival

admin — Tue, 28 Feb 2012 04:50:44 +0000

The Sydney Crave Festival was a great opportunity for the Mid North Coast to show whats on offer – our team came second overall (by only half a point !) in the 100 mile challenge dinner – we did however win first prize for the entree which included our Nambucca River Oysters !!!

Lismore tourism Symposium

admin — Tue, 28 Feb 2012 04:50:17 +0000

Our visit to the Lismore tourism Symposium with fellow business man Trent Munroe was a great success, Clayton and Trent have established a new facet of their business by creating Fin & Food. This is a unique oppurtunity to experience a great day with a surfing lesson with Trent who was a former top 10 in the world surfer on one of the valleys great beaches plus a cooking class with Clayton on the banks of the Nambucca River at the Jaaning tree.Booking start for groups of 5 or more and start at $120 per person – this includes all the equipment you will need for both activities plus lunch that you create. Contact us now for more details.

Jaaning Tree Cooking Lessons

admin — Tue, 28 Feb 2012 04:49:58 +0000

March 2010 saw the start of our cooking lessons at the J.T with Clayton. These classes offer a unique opportunity to learn step by step quick, easy but delicious dishes to impress you friends and family. Our September class studied the art of smoking after several requests from Food and Wine club members so if there is something that you would like to learn to create just drop us a line. Our classes will resume after the Summer holidays – they make great gifts for food lovers as a voucher that can be redeemed at any point in 2011.

new catering menu

admin — Tue, 28 Feb 2012 04:49:24 +0000

We have launched our new catering menu – it is available in hard copy or in e mail format – contact us now for your copy. Take the stress out of hosting a party, corporate event or meeting – let us prepare and deliver our freshly made finger food to your door.

SBS Living Black

admin — Tue, 28 Feb 2012 04:48:49 +0000

Fancy a preview of the restaurant? – we were on SBS Living Black in May 09 Go to http:/www.news.sbs.com.au/livingblack online viewing – Nambucca Tucker.

Or visit http:/www.indigenoustourism.australia.com click on case studies and read all about our restaurant. We are also part of the Bush Sensations project, visit their site for more details at www.bushsensations.com. Or www.sydney.com/nambucca heads for a write up from Sydney Weekenders visit to the restaurant last June.

Aniseed Myrtle Lamb Shanks

admin — Tue, 28 Feb 2012 03:32:26 +0000

4 lamb shanks
1 onion – finely chopped
2 carrots – sliced
2 sticks of celery – chopped
1 small bulb fennel – chopped
2 tomatoes – chopped
2 cloves of garlic – chopped
1 bay leaf
1 cinnamon stick or 1 tsp powder
1 tsp black and white peppercorns
1 teaspoon of ground aniseed myrtle
1 tablespoon of Chinese five spice
beef / vege stock or water
2 glasses of red wine
1 star anise

Season shanks, seal in a pan in vege oil until nice and brown remove from the pan, brown the carrots, fennel, garlic, onion, celery and tomatoes with the five spice. Add the remaining ingredients to the pan with enough stock / water to cover the shanks. Simmer for 3 – 3 ½ hours 9 (check the bone). Remove shanks, strain the sauce and add a splash of red wine, reduce sauce until it thickens.

2011 AGFG Chef Hat Award Winner

admin — Wed, 09 Feb 2011 03:00:04 +0000