Foodie Field of Winter: A Fungi Feast at The Loch in Berrima

The cool winter air in Berrima lends itself perfectly to an indulgent mushroom and truffle feast. On a brisk but sunny Sunday, we make our way to The Loch in Berrima for a Foodie Field Day celebrating A Fungi Feast with exotic mushrooms from Li Sun Mushroom Tunnels, premium Yelverton truffles and produce from the fields of the Loch Farm.

A delightful canapé marks the start of our feast. The mushroom shots with parsley oil and Li Sun deep fried enoki gets our taste buds excited for what’s to come.

We sit down for the next course at the long communal table. Packing a punch, the gruyere fondue with Loch pine mushrooms and Li Sun shiitake beignets with cornichons is fantastic. Li Sun exotic mushrooms are farmed in a historic railway tunnel buried beneath the hillside of Mount Gibraltar near Mittagong. Paired with a glass of St Mour The Saint Series Chardonnay, it’s indulgence at its peak.

Homemade gnocchi with sage and burnt butter and Yelverton truffle shavings is one of the standouts of the degustation. Rich and flavoursome, the gnocchi is accompanied by Sutton Forest Estate Pinot Grigio. It’s also a treat that we’re joined by the growers and winemakers who speak passionately about their produce. The exceptional, local truffles from Yelverton truly give the hearty gnocchi that extra earthiness and indulgence.

Next is the boldest choice of the feast. A bowl of Li Sun king brown mushroom bavarois is served with a side of apple smoked trout. While it’s normally seen on a dessert menu, this savoury bavarois worked a treat with a glass of Tertini Riesling.

Another highlight dish, the lamb shank ragu with truffle risotto is outstanding. The comforting risotto is the perfect winter dish and pairs impeccably with Cherry Tree Hill Cabernet Merlot.

The final savoury dish is a Beef Wellington with cavolo nero and wood ear mushrooms. I was especially impressed with how much flavour was packed into the cavolo nero. A glass of Tertini Nebbiolo rounds off our reds for the day.

A study in tastes of Loch rhubarb ends our feast with a touch of sweetness. A board of candied rhurbarb with baby pavlova, rhubarb fool and rhubarb crumble pie tops off our incredible feast with a glass of Joadja Estate Autumn Botrytis.

The experience is completed with an overnight stay in one of the lavish guest suites above the original stables. Kitted out with a beautiful communal room and open kitchen, it’s a quiet country dream.

The Loch Farm Tasting Room is open every Sunday during Winter from 10am-4pm. Shop the farm stall, browse farm-restored antiques and taste farm-fresh produce, overlooking the farm gardens.

For more information about accommodation and events, visit The Loch website.

The Loch
Address: 581 Greenhills Rd, Berrima NSW 2577


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