Gearing up for the 100 Mile Diet Dinner

It's a big week. My Style deadline looms (Style is a fantastic independent lifestyle magazine for regional NSW) and I have three stories left to complete this week. As soon as the stories have been submitted, I will hit the ground running with preparations for the 100 Mile Diet Dinner to be held in our historic main street this Monday night 12th April... and for our smaller local "Twilight Tasting" in Memorial Park on Saturday night, for which I have to make fifty dark chocolate and cardamom mousses (note to self - must post recipe).

Canowindra's historic main street all dressed up for last year's 100 Mile Diet Dinner

The inaugural 100 Mile Diet Dinner was held last year - 300 people seated at long tables down our main street feasting on amazing food and wine all sourced from within a 100 mile radius. The concept hails from the Slow Food Movement in Canada - the idea that locally grown and consumed organic produce is better for your health, better for local economies and better for the planet. The event is part of the Orange FOOD Week celebrations (Orange, a major regional centre, is about 40 minutes from Canowindra) and was such a huge success last year that tickets for this year's dinner sold out faster than an AC/DC concert!
The dinner is subtitled "Dinner with the Neighbours" because it features courses provided from the surrounding towns and regions of Bathurst, Cowra, Mudgee and Orange.
Tonight, the committee meets at Margaret Wallington's wonderful straw bale winery to fold napkins, string together menus and tickets and discuss any last minute jobs. I just recieved a draft menu - there will, of course, be small last minute changes - but it will go something like this...

On arrival - Rosnay organic olives, Nashdale radish served with local garlic aioli and a selection of 100 mile locally made breads and olive oils.

Entree from the producers of Canowindra - Asian duck broth with caramelised leek and corn wontons, bok choy and seared duck breast.

From the producers of Bathurst - Pot Roast of rolled Capretto, fig jam and Jannai goat's curd; Bramble Liqueur Panna Cotta & Walnut Biscotti.

From the producers of Cowra - Lamb rump in a lemon, cumin and coriander marinade with eggplant, potato and baby spinach; Hazelnut Whitie with rhubarb and raspberry compote.

From the producers of Mudgee - Beef, bacon and chive pie with tomato relish, turnip and kale; Blackberry and Apple shortcake with honey custard.

From the producers of Orange - Twice cooked pork belly with apple, fennel and parsley salad and verjuice dressing; Strawberry jelly, mousse and fresh strawberries with hazelnut toffee shards.