Recipes
black mission figs with holy goat fromage frais...
Seasonal and sensational - the Masons of Bendigo way!
black mission figs with holy goat fromage frais...
Seasonal and sensational - the Masons of Bendigo way!
roasted eggplant & cherry tomatoes w/ burrata m...
Sam Smith of the Porch and Parlour seeks out our organic olive oil and red wine vinegar for the finishing touches on this menu favourite.
roasted eggplant & cherry tomatoes w/ burrata m...
Sam Smith of the Porch and Parlour seeks out our organic olive oil and red wine vinegar for the finishing touches on this menu favourite.
olive sourdough
We are very proud to be the provider of the pitted kalamatas and pitted green hardy mammoths in Tivoli Rd Bakery's ever popular olive sourdough. Head baker Michael James provides...
olive sourdough
We are very proud to be the provider of the pitted kalamatas and pitted green hardy mammoths in Tivoli Rd Bakery's ever popular olive sourdough. Head baker Michael James provides...
tivoli road's spring freekeh salad
Spring is the perfect time for simple salads. This rotating menu special ticks all the boxes with Mount Zero olives and the super high fibre, low G.I. grain, Freekeh.
tivoli road's spring freekeh salad
Spring is the perfect time for simple salads. This rotating menu special ticks all the boxes with Mount Zero olives and the super high fibre, low G.I. grain, Freekeh.
chopped tomato, barley, almond & sumac salad
This is a great salad on it’s own, or garnished with feta, or with any grilled meat straight off the bbq, it also is great with a baked fish. I...
chopped tomato, barley, almond & sumac salad
This is a great salad on it’s own, or garnished with feta, or with any grilled meat straight off the bbq, it also is great with a baked fish. I...
roast pumpkin, olives, radicchio, quinoa & gree...
A big generous salad perfect for friend or family gatherings.
roast pumpkin, olives, radicchio, quinoa & gree...
A big generous salad perfect for friend or family gatherings.
matt stone's kimchi
Fermented foods are not only delicious but great for us. Oakridge head chef Matt Stone gives us his famous Kimchi.
matt stone's kimchi
Fermented foods are not only delicious but great for us. Oakridge head chef Matt Stone gives us his famous Kimchi.
la madre's focaccia
Make your own delicious focaccia at home with this delicious recipe from Geelong artisan bakery La Madre. Tez at La Madre will only use the best extra virgin olive oil...
la madre's focaccia
Make your own delicious focaccia at home with this delicious recipe from Geelong artisan bakery La Madre. Tez at La Madre will only use the best extra virgin olive oil...
sautéed pine mushrooms, pickled rye grains & go...
Pine Mushrooms (or Saffron Milk Caps) are a seasonal mushroom that grows in mid-to-late autumn, so get out there and forage (or just head to your local farmers market) and...
sautéed pine mushrooms, pickled rye grains & go...
Pine Mushrooms (or Saffron Milk Caps) are a seasonal mushroom that grows in mid-to-late autumn, so get out there and forage (or just head to your local farmers market) and...
mount zero pearled farro, roasted cauliflower, ...
Roasting cauliflower is the only way to eat it! This is a sustaining and wholesome salad with the addition of pearled farro. Finish off with some crumbled fetta or ricotta...
mount zero pearled farro, roasted cauliflower, ...
Roasting cauliflower is the only way to eat it! This is a sustaining and wholesome salad with the addition of pearled farro. Finish off with some crumbled fetta or ricotta...
honey roasted carrots with labneh & pomegranate
Sticky roasted carrots with the hum of honey, creamy labneh and the pop of pomegranate seeds come together to make a lovely side. I often finish this dish off with...
honey roasted carrots with labneh & pomegranate
Sticky roasted carrots with the hum of honey, creamy labneh and the pop of pomegranate seeds come together to make a lovely side. I often finish this dish off with...
burrata with artichoke & olive tapenade
The Burrata dish has been a signature menu item since we opened at the Fitzroy Town Hall Hotel. We use Mount Zero green Hardy’s Mammoth olives along with marinated artichokes...
burrata with artichoke & olive tapenade
The Burrata dish has been a signature menu item since we opened at the Fitzroy Town Hall Hotel. We use Mount Zero green Hardy’s Mammoth olives along with marinated artichokes...
haricot beans with slow roasted tomatoes & buff...
The classic combination of tomato, basil and mozzarella is reimagined into a light but sustaining salad with haricot beans. You can vary the herbs with whatever soft herbs you have...
haricot beans with slow roasted tomatoes & buff...
The classic combination of tomato, basil and mozzarella is reimagined into a light but sustaining salad with haricot beans. You can vary the herbs with whatever soft herbs you have...