“yea, it’s not sh*t” - @__chugga__@blaynebertoncello brings a whole other level of appreciation to what the humble cauliflower brings to the table @omyrestaurant . If you haven’t watched this film yet, go visit our YouTube channel @storybites._ and you’ll understand why O.MY spends half their time tending to the land and all that inhabits the rich nourishing soil @omyfarm
And that’s just the onions & garlic.
Instant gratification is the thief of appreciation, and @blaynebertoncello & @__chugga__ of @omyrestaurant@omyfarm understands this more than anyone.
To endure the uncertainties of climate, harvest, and the roller coaster of how life could unfold in the span of a year, there are many reasons not to make a lamb ragu that requires a year of patience.
However how often do you remember a ragu, not by how fast it took to make, but by appreciating the dedication of the makers, growers, and producers that had a hand on what ended up on that plate?
This is where we stand now. Some will understand, others won’t, but that won’t stop this passionate team of chefs from locking into the mission they’ve been called to steward.
XIAO LONG BAO @bewwerxiii
A beautiful moment we had to pleasure of witnessing as a brigade of chefs from @omyrestaurant spend the morning picking flowers, collecting eggs, and tending to the crops at @omyfarm
But little did we know that @blaynebertoncello and @__chugga__ and Attuiet began their working relationship in the most organic of ways. Beginning as a guest, then helping out on the farm, and eventually becoming a chef who is as passionate as he is happy.
What did we deserve to receive such wholesome energy, team? Go watch the doco, children.
Pushed by our own rules @omyrestaurant
We’ve never been one to turn our noses to turnips, but never did it occur to us that there were just so many varieties.
Meeting Will, someone who is both passionate about the environment and the intersection with hospitality pick fresh turnips out of @omyfarm was truly inspiring. On his days at the restaurant, serving the finished dish that @blaynebertoncello and his team creates means so much more knowing that everything has come from the land.
Over 7 years on, they’ve still never had to order vegetables for the restaurant. How good.
Pumpkin, orange, and calendula come together in perfect harmony. Reducing waste, maximizing flavor in this sweet and savory finale to the tasting menu.
📸 @hughdavison_
This is such a beautiful time of year on the farm. With all our fruits, vegetables, eggs, and honey coming from our 2.5-acre plot and nourishing around 500 guests each month, our menu is constantly evolving with the seasons.
Great shots @bewwerxiii 📸
Welcome to Walk-ins Only.
Let us start by saying this has been quite the process, from the beginning our mission was to do something creative, work with people we love, tell their story and create with freedom.
This is the result of that wanting, the result of understanding that everyone is different.
Welcome to Walk-Ins Only Episode 1 - O.MY
Head to youtube for a full experience, link in bio.
Some of the amazing things happening at the farm at the moment. Possibly the best growing year we have ever had.
Exciting menus to come
•strawberries
•raspberries
•blueberries
•green tomatoes
•onions
•paprika capsicum, chilli, eggplant
•3 varieties of zucchini
•garlic and shallots
•mouse melons plants
•radish and carrot varieties
•mint julep and diamond tomatoes
•4 year old caper plant
One of the first bites to start the meal: A spring flower and labna tart. This changes throughout the year based on what edible flowers we are growing at @omyfarm . #omyrestaurant #beaconsfield 📸 @hughdavison_
One of the first bites on the tasting menu: Cured rock flathead, salted radish and miners lettuce on a skewer of seeded kale. #omyrestaurant #beaconsfield
📸 @hughdavison_
Ten minutes down the road is our farm in Cardinia. For 11 years, we have put so much into this amazing place to get it to where it is today. Blayne, Robbie & Willem continue to push the boundaries of growing and we so all so proud to see their hard work reflected in the kitchen and dining room. #omyrestaurant #beaconsfield
