The homestead kitchen features home grown and locally sourced produce with a menu that has an Italian, Mediterranean Australian homestead influence – Freshly baked breads, pizza, pastas, risottos, spanish tapas, fresh salads, with home made mustards, relishes, preserves, baked cakes and pastries, all prepared in the Spring Spur Kitchen. Lin and Clay have traveled the world and though their experiences have fused together campfire menu’s with ingredients inspired by their travels. Meals prepared at the Spring Spur kitchen can be transported, miraculously, into the Bogong Horseback Adventures pack horse load and be prepared on the campfire in our remote area camps.
Our passion for cooking has been an integral part of our family life and business since it began in 1986, growing our own veggies to supply our dinner table has evolved over time from feeding our family to welcoming our guests for meals at Bill’s big table here at Spring Spur to share the fruits of our labours, inspiring friendly banter and shared stories.
The garden was always a part of Kath’s farm life and planting a veggie garden was a family affair, determinded to feed her growing boys and trying to avoid petisides and hormones commonly used in produce today, the veggie garden became a passion and delight. Although we are unable to grow ALL food for the homestead kitchen our aim has been to grow as much possible and we design the menu around the seasons, harvesting and preserving the produce from our established orchard and garden. We have been collecting heritage seed for planting, and pride ourselves on serving unusual varieties when in season.