Cooking over an open fire sounds romantic, but pulling it off is a true art. This July, Chef Alexia Brown partners with Flame Grilled Catering to bring a smoky, long-table winter feast to the Woollamia bush. Leave the fire-tending to the experts and gather for a spectacular local meal. Here’s what you can expect.
Many of us dream about cooking over an open fire, imparting smoke and char into seasonal produce plucked from the land and hung over the hot coals, but the romantic vision is much harder to achieve in reality—unless you are Chef Alexia Brown at Bay and Bush nature retreat and seasoned fire-cooks Jeff and Nicole Thompson from Flame Grilled Catering.
Their collaboration, Flame to Plate, ensures you can revel in all the romantic aspects of a long-table, flame-cooked feast out in the pristine bushland of Jervis Bay without having to worry about any of the details.
We spoke to Lexi and Jeff as the tickets to two events went on sale, for Saturday sunset on 11 July and mid-morning for lunch on Sunday 12 July, to find out what they are planning for this wintry gastronomic delight.
The proteins
Our first thoughts when imagining food cooked over fire is the meat. Chef Alexia says that the carefully-chosen local cuts were recommended by Jeff, for specific characteristics that make them perfect for this style of cooking.
Jeff says, “We are using cattleman’s cutlets, ideal for cooking over an open fire beause they are highly marbled, thick scotch fillets with an attached bone that transfers heat evenly to the centre of the meat. The marbling and fat cap protect the meat from drying out over the intense heat of the fire.”
He says the finishing technique is called a “reverse sear”.
“Once the meat reaches the correct temperature, it is seared directly over the coals. The end result is a crispy yet juicy, tender smoky meat that melts in your mouth.”
Also slow-cooking over the coals will be a whole, succulent pig from a Pyree farm, sourced by Jeff from one of his favourite local suppliers, along with Jervis Bay mussels and prawns, with house-made sauces by Alexia (to be revealed on the day for a tastebud treat).
The veggies
On the 27 acres of Bay and Bush’s property in Woollamia—around 10 minutes from the seaside town of Huskisson—the team nurtures a kitchen garden and a working apiary, both of which will supply this feast.
Lexi says, “I always start from the fruit and veggies and work backwards.” She describes winter celeriac, twice cooked smashed potatoes finished in duck fat, whole cauliflowers and pumpkins stuffed with miso butter and aromatics, nestled into the coals. She finds the perfect way to honour each vegetable during its peak growing season, and honey gathered from the hives.
In the kitchen, Alexia and the team will be creating every marinade, sauce, side and garnish to bring out the best natural flavours of the produce.
The bread
It wouldn’t be an Aussie flame-cooked feast without damper. The kitchen is shaping up a real treat with damper seasoned with native saltbush, which will be perfect for mopping up all the smoky goodness.
The location
Alexia envisions the open-flame dining experience will leave diners with a lasting impression that goes far beyond a full stomach. She loves the idea of guests chatting with Jeff and Nicole, discovering the artistry behind the fire, and sharing a meal with new faces.
Bay and Bush is putting up soaring tipi tents on the lawn for the long-table setting, where guests will likely be greeted by the locals—wallabies and kookaburras among them—and tune in to the sounds of the bushland around them.
Alexia says, “Food is healing and food is for sharing, and what better way to enjoy than in a beautiful landscape like this.”
The essentials
Guests (12 and over) are encouraged to wear warm winter layers and closed-toe, comfortable shoes to walk across the natural bush terrain.
Tickets are $176 which includes a welcome drink.
Bookings can be made directly via Bay and Bush Jervis Bay.
