The Long Paddock
What they say
“Zero waste in the kitchen is the ultimate aspiration. We find many people who have country grandmothers that have the same philosophy!”
Signature Dishes
Meat (beef shin) pie; gnocchi with blue cheese, leeks and vincotto; and lemon tart.
What we say
It helps to know that The Long Paddock is run by a couple of chefs who have major runs on the board. Something as simple as a meat pie is chunky with beef shin, cooked in the wood-fired Scotch oven, combined in a mustard velouté with local carrots and pickled onions and encased in buttery rough-puff pastry.
Tanya and Anton’s café in a historic bakery in the tiny East Gippsland town of Lindenow is one of those rare places you can call a labour of love – without stumbling into cliché. It’s also devoutly local and ethical with meat and seafood, organic fruit and veg delivered by locals, eggs from Forge Creek Free Range, and seafood from Lakes Entrance. Waste is reduced with food scraps going to the chooks. A true gem that’s a symbiotic part of its farming and town community.
What others say
"Their food is not just ordinary cafe food. It is exquisite food. The food you wish was served in your local bistro every day." –Richard Cornish, goodfood.com.au
What
Humble fifty-seater in an old bakery, with a scotch oven at its heart