Last Friday Campbelltown Catholic Club Executive Chef Paul Rifkin cooked up a fantastic event, bringing together some of Australia’s top food and beverage producers as part of The Sydney Morning Herald Good Food Month.

The 8-course degustation with matched craft beers and organic wines showcased Brasserie Bread, Pepe Saya Butter, Fishtales Seafood, Vic’s Meat, Country Valley Milk, Dessertmakers, Young Henry’s Beer and Lowe Wines. Paul dished up a culinary exploration of artisan, sustainable and Australian-made produce for Macarthur foodies.

Fishtales frontman John Susman took on the role of MC (and comic relief), interviewing all producers who told their stories. Paul revealed to us that he was “very excited to be able to use products sourced from some of the best producers in the industry, their commitment to achieving the highest quality possible has resulted in the most amazing products.” He was determined to capture the produce on a plate without burying it under or “over-cheffing” it.

The eight-course degustation began with a glass of organic Lowe 2009 Sparkling Merlot and Brasserie Bread sourdough with Pepe Saya butter. Brasserie Bread’s Matt Brock unearthed the mysteries of sourdough bread, speaking about our 18-year-old sourdough starter and the long process of sourdough baking, including cold fermentation to draw out the unique flavour and crumb characteristics.

Delicious sustainable seafood dishes like Kinkawooka mussels were next, followed by a delicate beef tartare served with Brasserie Bread pane croccante, adding plenty of texture. Anthony Puharich from Vic’s Meat enthused, “It was a fabulous evening of food, fun, friends and plenty of great information.” He was particularly impressed with how Paul handled the produce expertly, devising thoughtful and well-crafted dishes.

A standout dish was the Glacier 51 toothfish, boasting delicate flavours and a buttery texture, perfectly complemented by the celeriac puree and balanced with acidity from the pickled cucumber. The evening ended on a high – a dessert platter of Dessertmakers‘ finest desserts, and then a wonderful Country Valley cheese plate with charred date & apricot toast, paired with Young Henry’s beer.

Always full of energy and passion, Pierre from Pepe Saya declared that he’d do this again in a heartbeat! And I daresay so would we.

All photos in this post were taken by the fabulous Rafael De Leon from Ramen Raff.

Brasserie Bread Sourdough Bakers Round

Pepe Saya cultured butter

John Susman and Pierre Issa

Kinkawooka mussels with mild chilli, lemongrass and coriander, paired with Lowe 2013 Organic Headstone Rose

Matt from Brasserie Bread speaking about artisan bread

Ranger’s Valley 300 day grain fed Black Angus eye of rump beef tartare with Brasserie Bread Pane Croccante, paired with Young Henry’s Real Ale

Anthony from Vic’s Meat

Glacier 51 tooth fish with celeriac, pickled cucumber ribbons and lemon myrtle salt, paired with Tinja 2012 Mudgee Chardonnay

New Season Riverina rack of lamb, white polenta, pistachio dukkah, beetroot relish with butternut pumpkin puree, paired with Tinja 2010 Mudgee Organic Shiraz

David from Lowe Wines

Serving up the dessert plate

Dessert tasting plate of Dessertmakers brioche bread & butter pudding, fig & ginger pudding with Pepe Saya mascarpone and panna cotta with lime and passionfruit jelly, paired with Tinja 2012 Late Picked Riesling

Charred Brasserie Bread Date & Apricot Loaf with Country Valley cheese plate of Caerphilly, Stefan Blue and washed rind cheeses, paired with Young Henry’s beer

Young Henry’s Beer

Dan from Young Henry’s and MC extraordinaire John Susman

Executive Chef Paul Rifkin