Jake's Menu

Jake lives in Bonny Hills and wanted to try the locavore challenge where he would exclusively eat food from within 100km of his home. At first this prospect seemed challenging, but not impossible. His first action was to create a meal plan, and this exposed many gaps in the knowledge of locally produced products that would substitute and replace everyday products used and showed the amount of food consumed in an unconscious/ taken for granted way. As Jake kept working on the menu and finding more local products to substitute in, he realised how time consuming it would be and that this would be the most challenging part for future participants.

There are several “cheat” products that we have sourced from as close as possible to Bonny Hills (but outside of 100km) and these include coffee (Ewingsdale Estate, Byron Hinterland) and flour (Demeter Farm Mill, Gunnedah). Also, while there are local bakers, breweries etc…most ingredients that these businesses use will come from outside of 100km. We still consumed beer and or wine and opted to support the local businesses making the artisan product within our community such as Black Duck Brewery, Little Brewing Company and Moore Beer. Alternatively, support one of the local wineries such as Long point vineyard who exclusively use their own grapes.

Day 1

Breakfast

Bacon and eggs (Chef to Farmer)

Snack

Macadamias (Hand ‘n’ Hoe Organic Macadamias)

Lunch

Sausage and seasonal salad (Grazed and Grown and Sohip Organics)

Snack

Stewarts point bananas

Dinner

Seasonal roast Vegetable Stack with Avocado on side (Masters of Fresh and Avocado Joe)

Day 2

Breakfast

Avocado and balsamic with cheese (Avocado Joe, Bago Bluff, Ewetopia)

Snack

glass of milk or coffee (Norco organic – supplied by Oxhill Organics and Benmar Farm)

Lunch

Seasonal salad with boiled egg and macadamia oil, honey and lemon dressing.

(Ricardos Tomatoes, Sohip Organics, Hand ‘n’ Hoe Organic Macadamias, Amberdrop Honey, Oxhill Organics eggs)

Snack

Strawberries (Ricardos Tomatoes)

Dinner

Roast dinner - local meat cut with seasonal veg. (Near River Produce, Masters of Fresh)

Day 3

Breakfast

Potato and seasonal veg patties/pancakes (Masters of Fresh)

Snack

Comboyne culture blue cheese (Comboyne Culture)

Lunch

Steak and veg (Meander Black Welsh Cattle, Masters of Fresh, Sohip Organics)

Snack

Local oysters (Armstrong Oysters – Laurieton, The Big Oyster Seafood – Port Macquarie)

Dinner

Ham salad (Chef to Farmer, Sohip Organics, Masters of Fresh, Bago Bluff)

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