Jerusalem Artichokes @omyrestaurant
Meeting some of the happiest hens I’ve ever seen at the @omyfarm earlier this year begged the question - what are these stunning eggs used for?
@blaynebertoncello shares this dish on the menu that has stood the test of time, and for good reason too. Utilising these chicken eggs in a rich sticky sauce that perfectly pairs with the Jerusalem Artichokes prepared in a variety of ways served in their prime reminds me that not everything needs to be available all times of the year. Be content with what nature provides, and you’ll never go unsatisfied.
@__chugga__ , clearly a fan.
The Next Guide: In partnership with @broadsheet_melb & @bmw , we show you a small snapshot into the ethos of our restaurant and true farm-to-table dining. #omyrestaurant #beaconsfield
“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
Wine Slinger @__chugga__
This is what an average Saturday morning looks like in the heart of Beaconsfield at @omyrestaurant . Could you truly ask for much more?
Our menu is always evolving, so we don't really do 'signature dishes', but the Jerusalem artichokes with 2 hour egg is a recurring favorite that sticks around for a few months each year, and we've been perfecting it for almost 13 years.
From today, it’s back on the menu. #omyrestaurant
After a short Easter break, we are so excited to welcome you back into our dining room. Friday to Sunday, lunch & dinner. #omyrestaurant #beaconsfield
📸 @hughdavison_
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.
