Start your day the Latin way!

Come try the Rodriguez eggs at Richmond Hill.

Two free range eggs, baked in a rich ragu of chorzio, red wine & San Marzano tomatoes. Topped with fresh ricotta & Pebre salsa "a chillean salsa made from fresh tomatoes, coriander, lemon & red chillis.

One of our most popular breakfast dishes at Richmond Hill.

Five Things to do with Myrtleford Butter Factory Butter Milk

1. Marinate lean meat, the lactic acid breaks down the protein and helps tenderise
2. Bake with it, the active culture does a great job in aerating cakes and bread dough
3. Make Panna Cotta, a refreshing dessert
4. Make some pancakes
5. Drink it, Buttermilk aids digestion and is low in fat

Courtesy of The Myrtleford Butter Factory

www.thebutterfactory.com.au

Myrtleford Butter Factory Butter Milk and thier amazing Cultured Butter are available at Richmond Hill Cafe & Larder


Picture from www.essjay.com.au

Artavaggio

It's springtime and we have some beautiful Mauri Artavaggio in the Cheeseroom right now. 

Artavaggio is a washed rind cheese from the Robiola family of Italian washed rinds. You may know Taleggio which is the most famous member of this family. Artavaggio is softer, and slightly more intense than Taleggio.


Like its big brother Taleggio, Artavaggio is ripened in a pure and totally natural environment, inside caves carved into the mountainside which lie just below the snow line for most of the year. As the snow melts it dribbles through cracks in the rocks. This provides just the right amount of humidity and cool airflow to encourage wild yeasts present in the environment to grow on the rind. Sadly, global warming is causing some concern to the makers at Mauri as the snow line creeps higher and further away each year and less moisture makes its way into the caves. But we shall not despair just yet…the cheese is as good as ever and is still a favourite in the RHCL Cheeseroom.


To go with your Artavaggio, we have a specially created recipe for you to make the most of the cheese and this beautiful spring weather!

Asparagus, Almond & Artavaggio Risotto 
serves four

Ingredients:

• 2 tsp olive oil
• 125g butter
• 2 cloves garlic finely diced
• 1 onion finely diced
• 2.5lts chicken stock
• 125ml apple cider
• 400 g Carnaroli rice
• 150 G flaked or slithered almonds
• 1 1/2 bunches asparagus
• 400g Artavaggio
• 100g Parmesan
• Salt and pepper

Method:

• Bring stock to the boil.
• Slice and blanch asparagus in salted water for 1 minute, and set aside.
• Toast almonds in the oven at 180˚C for 5-10 minutes, and set aside.
• Melt 50g butter and 2 tsp of oil in a large heavy based saucepan over medium heat.  Add garlic and onion and sautee until soft but not coloured, approximately 10 minutes.
• Add rice and cook stirring constantly for 2 minutes to lightly toast the rice.  Add cider to deglaze the pot and simmer until the liquid has evaporated.
• Add a ladle of stock to the rice and simmer on a low heat stirring constantly until the stock is absorbed.  Continue this process until the rice is tender and creamy, approximately 25 minutes.
• Once the rice is tender remove from heat and add the Artavaggio and Parmesan, using a wooden spoon beat the risotto until creamy. 
• Add the asparagus, almonds and remaining butter.
• Season to taste and serve. Match with apple cider or pinot noir. 

Our Charcuterie Board

Here at Richmond Hill Cafe & Larder, we take great pride in the fact that we have been able to source some of Australia's best charcuterie products. From the free range Berkshire  Pork and Fennel Sopressa to the 100% grass fed Warialda Belted Galloway Beef Bresaola. Our home made Country Style Pork Terrine is full of generous chunks of smoked ham hock, prunes, apricots and pistachios. The Chicken Liver and Port Wine Parfait is the perfect accompaniment to our crusty baguettes and a glass of red wine.

Our Head Chef Franco says "At Richmond Hill we truly believe we have one of Melbourne's best Charcuterie Boards. We've worked hard sourcing some of the best produce Australia has to offer so you can come along, take it easy and unwind with friends".

 This morning in The Cheeseroom we opened some amazing new cheeses, and made a video, so you can share in the excitment! On show today are the amazingly buttery and nutty Ossau Iraty as well as the sweet little Tomme du Chevre Caprinelle. A real treat! Come in today to try these freshly opened beauties!

Welcome to the world of Richmond Hill Cafe and Larder

Good morning all,
We are all very excited here at Richmond Hill Cafe and larder about writing our first ever blog.  Its been a busy little fortnight here with fathers day yesterday and our Soiree to celebrate Spring last Friday night. Chef Franco Caruso put together a 5 course tasting menu inspired by Spring.

Holy goat fromage frais Panna cotta with a wild watercress mousse

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 Ocean Trout cerviche with white & green asparagus, shaved fennel & blood orange

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New Seasons Rutherglen milk fed lamb loin with fresh peas, mint and salsa verde

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A selection of Septembers finest Cheeses from our award winning cheese room

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Caramelised pineapple tart tatin with spiced sugar, szechwan pepper and lychee sorbet

Also a new addition to this months lunch menu is Twice cooked Western Plains free range pork belly with a char grilled pineapple chutney, Inca berries, sweet and sour carrot puree, dry cured bacon and straw potato.

HEAD CHEF FRANCO CARUSO SAYS: the inspiration behind this dish comes from child hood memories of a mixture of gammon and pineapple and sweet and sour pork both Scottish specialities LOL!. the sweet and sour matches the pork perfectly and the western plains pork is a real quality Victorian product.

We have some great events coming up at Richmond Hill Cafe and Larder check out our website www.rhcl.com.au to book for our next Soiree on Friday 7th October or to book one of our fantastic Cheese and Wine matching workshops, the next one will be held on the 18 th October. 

Come and visit of famous Cheese Room we have just cut open Coeur du Savoie a rich Alpine cheese from France full of nutty flavours with sweet undertones a real farmhouse cheese!!