granite belt goodies

Miss Morag had no idea the Granite Belt has so much to offer in the way of food. Most people know they grow lots of apples out that way, but those folks certainly make the most of their apples; apple juice, apple brandy, apple cider, apple cider ice cream, apple and sultana chutney, conserve, apple cider vinegar, caramelised apple balsamic vinegar, apple butter, and some rather impressive apple pie at Sutton's Farm. Just look for the sign on your way into Stanthorpe (if you're travelling from Brisbane). As the sign says, you can even head out the back to the orchard and pick your own apples (although there aren't too many left on the trees at this time of year).

If you manage to get through that slice of pie, you might think you'll never eat again. Until you see the sign a bit further down the road for Granite Belt Dairy and Cheese Shop. It's an old-fashioned set up with a herd of fat, happy Jersey cows in the pasture behind the shop. The entire process from milking to cheesemaking is done on this humble little property and the results are delicious. Pop in for a taste.

 

MM particularly likes the mild, creamy 'Brass Monkey Blue', the 'Snowflake' camembert and 'The Bastard Tait'.

Many of the vineyards have cafes and restaurants attached, so after a spot of tasting you can settle in, warm yourself by the fire and enjoy some of your chosen wine with lunch. Ballandean Estate's Barrel Room Cafe is a cosy spot for Italian. MM recommends the wild mushroom and truffle-infused soup as a starter - it's a pungent, intensely mushroomy, yet creamy dish that packs a huge flavour punch.

The beef ragu ravioli is also hearty and flavoursome. The ravioli itself is very rustic and most certainly hand made, encasing a rich meat and tomato reduction with lashings of tomato. It's finished with a lovely sharp pepato (which MM suspects is made just down the road at the very same dairy mentioned above). 

A glass of the Reserve Cab Merlot is the ideal accompaniment.

For a bird's eye view of the Glen Aplin Valley head up to Felsberg Winery and the Bell Tower Cafe for a spot of lunch. 

The duck pie is an absolute treat - flaky pastry encasing finely minced duck braised with mushroom, leek and red wine, naturally. It's served with marmalade and a chunky warm vegetables.

    

If you sit for long enough enjoying the conversation and the view you might even find room for the sour cherry cheesecake, which is tart, light and fluffy and topped with shaved white chocolate.

You'll need a few days at the very least to sample the array of glorious food on offer in the region.

When your jaunt comes to an end, don't forget to stop for some lovely local produce on the way out of town.

MM is still trying to figure out what to bake with the last of these beautiful Stanthorpe apples, and suggestions will be gratefully received, dear readers.

 

View of Sutton's apple orchards in the distance



Pretty ornamental cabbage in Sutton's garden

Felsberg Estate vines in July