Lazy River Estate hold Flavours on the Farm

MOUTH-WATERING FOOD: Lazy River chef Stephanie Hendriks preparing the four course meal for the atendees of Sunday afternoon's Flavours on the Farm. Photo: BELINDA SOOLE
MOUTH-WATERING FOOD: Lazy River chef Stephanie Hendriks preparing the four course meal for the atendees of Sunday afternoon's Flavours on the Farm. Photo: BELINDA SOOLE

Native ingredients were featured on the menu of Sunday’s Flavours on the Farm.

The focus on native ingredients was a first for the Lazy River event, said owner Pam Scott. It was also the first time the long lunch had included live music and the first time wine consultant Sally Wilson was on hand to educate the guests.

Ms Scott said since Lazy River had stopped opening for Sunday lunches, the Flavours on the Farm was one of the few occasions visitors could see the venue without attending a wedding or corporate function.

The long lunches, which are held twice a year, had continued to grow, Ms Scott said.

DINING AND EDUCATION: Wine consultant Sally Wilson was on hand to share her expertise on the Mudgee and Orange wines. Photo: BELINDA SOOLE

DINING AND EDUCATION: Wine consultant Sally Wilson was on hand to share her expertise on the Mudgee and Orange wines. Photo: BELINDA SOOLE

While previously they were held on the banks of the Macquarie River it had become a logistical nightmare to serve the lunch and keep in warm. Now diners had a much better lunch inside while still admiring the view out the huge glass windows, Ms Scott said.

The four course meal for Flavours on the Farm used locally sourced ingredients.