It’s a long way from Devon to Dimboola, but Dan Evans thinks it’s worth it for the olive oil. After coming to Australia from Devon in the UK a little over a year ago to work as Head Chef and Kitchen Manager at Little Desert Nature Lodge, Dan is impressed with the quality of the local olive oil, meats and produce he sources from producers and suppliers in Nhill, Dimboola and the wider Wimmera region.
Food with a Twist
With a strong focus on local and seasonal produce, Dan and the team at Little Desert Nature Lodge enjoy creating cosmopolitan dishes with Aussie twists, including this spring’s favourite of Sous vide local lamb rump with buttered seasonal spring broad beans and asparagus, Dauphinoise potatoes and a red wine jus, called Celebration of Spring (pictured). And it’s not just meat that’s in focus – an eclectic selection of delectable desserts is being crafted from scratch in the Lodge’s kitchen, like the raspberry and white chocolate parfait with raspberry sorbet, handmade shortbread and raspberry coulis pictured at the top of this page.
Catering to groups of 20 or more is the Lodges’ speciality, and Dan can work with you to create the perfect menu for your next event or group holiday. The Lodge offers an ideal venue for groups, business conferences and weddings with accommodation for up to 120 people.
Having access to fantastic local produce and the inspiring landscapes and cultures of the Little Desert has got Dan thinking about the future. He’s looking forward to incorporating campfire cooking into the Lodge’s menu, and is even considering an on-site smoke house. There’s no doubt the new dishes will be using plenty of that delicious Dimboola olive oil, which Dan reckons is the best he’s ever had.