The love interest between Ichabod Crane and Katrina Van Tassel appears in. Identical plot points are shown in both narratives. The film's portrayal of Gunpowder matches the written account.
A minor yet descriptive character existent in the book and movie is Ichabod's horse Gunpowder. Scoring is paused while the industry gets back on its feet.Ost_Ichabod Crane is the main character in the two stories.
The bounty of these gardens, plus produce from beloved farmers forms the basis of seasonal meals at the venerable restaurant. Just six kilometres from lovely Lake House, the Wolf-Tasker family's Dairy Flat Farm has two hectares of vegetable gardens, plus glasshouses, an orchard and olive grove. Whether it's greens from Ramarro Farm or free-range pasture-raised eggs from Springfern, this menu walks the eat-local talk.ģ77 Belgrave-Gembrook Road, Emerald, 03 5968 3580, Given its community and sustainability focus, it makes sense that local producers are openly honoured at this Dandenong Ranges cafe. For five months, Stone and Barrett will live in the house that feeds them.įederation Square, Melbourne,
The closed-loop building is habitation and farm, sustaining 250 species of plants, insects, snails, fish and chickens. But La Pinta is also a thoughtful treatise – about how people should interact with the world and each other – in the entirely palatable form of a tapas bar.Ī collaboration between sustainability activist Joost Bakker and chefs Matt Stone and Jo Barrett is almost complete. This is unfussy, farmer-focused food served without artifice. Mackerel is topped with broad beans, capers and a dressing with garum, the ancient Roman version of fish sauce, fermented by Racina for eight months. Beef heart is also brined before searing and tossing with pickled shallots to create a bright nose-to-tail salad. "Spent hen" fettuccine makes a treat of tough laying birds, brining, browning and braising the meat into a deeply flavoured ragu. A broccoli salad comes with florets and stalks plus raw cauliflower and its pickled stalks – not much hits the bin here.īeef heart and shallot salad. The food is free-wheeling, though more Spanish than anything else. La Pinta feels casual but it is very deliberate, a balance of utter rigor and disarming informality that means labour and costs are reduced and prices stay low.
The counter is a captain's bridge from which Chauchat can pour $5 vermouth and wine from tapped barrels, sling plates from the kitchen and tortilla from the cabinet, talk about the important stuff – wine, humans, farming – and keep things humming. They kept the kitsch murals and installed a large central bar with open kitchen.
Together they hatched the plan for La Pinta and found an old Italian espresso bar to bring it to life. She came back, studied psychotherapy and fetched up at Pinotta in North Fitzroy, where she met chef Adam Racina.īroccoli salad with raw and pickled cauliflower. It closed in 2013, and Chauchat returned to her native France for two years before realising Australia is the country of her heart. In its pocket-sized simplicity and direct connections to farmers and diners, it's the perfect restaurant to take us into 2021.Ĭhauchat's last restaurant was Boire, a 60-seat Collingwood darling known for its tight menu (three mains), milk ban (black coffee only) and easy warmth. Not Catherine Chauchat, whose new 30-seat tapas bar is smaller than anything she's done before. Some restaurateurs open successively bigger, grander enterprises.