January Harvest Lunch — Gazpacho with poached Skull Island prawns
Long sunny days mean tomatoes are at their peak ripeness right now. To celebrate, our chefs are preparing a gazpacho with poached Skull Island prawns. At the heart of the dish are Ramarro Farm tomatoes, sourced from our friends Oliver Shorthouse and his wife Lisa in the Dandenong Ranges.
Served chilled, have some gazpacho with an equally cold glass of the 2022 DC Shaw Cabernet Franc Rosé. It's a bright and textural Rosé inspired by the great Rosés of the Loire Valley and made with grapes from the McLaren Vale.
Our Producers
Our relationships with local producers and suppliers is what makes Cumulus Inc. what it is, keeping us motivated and enthusiastic about the next great flavour combination or how a single, fresh ingredient can sometimes be enough.
We sourced January’s tomatoes from Ramarro Farm in The Patch outside of the Dandenong Ranges. Established by former Cumulus manager, Oliver Shorthouse and his wife Lisa, also a Cumulus alum, they grow extraordinary leaves and vegetables for us in the wet and volcanic soil of The Patch, deep in The Dandenongs. Initially working part time in both businesses, Oliver became a full time farmer about 5 years ago.
