Tucked away on Mann Street, Gosford is Julie Goodwin’s delightful cooking school – Julie’s Place. Julie’s Place offers an array of special events and inspiring cooking classes that feature local ingredients and international cuisine.
Central Coast Weekender recently headed to the 20 Mile Lunch to enjoy amazing food, great wine and wonderful company.
The 20 Mile Lunch was held as a special event at Julie’s Place to showcase the best local ingredients from a 20 mile radius from Gosford. It exceeded our expectations in so many ways!
Julie’s Place is a funky industrial den that makes you feel welcome from the moment you walk through the door. At the 20 Mile Lunch, we were greeted with a sensational glass of Tambourlaine Champagne. Yum!
Julie Goodwin and Pauly Mac presented us with a six course lunch, cooked solely with locally sourced ingredients that included beef, kingfish, pheasant, cheese and fruit. Only the wine was sourced from further afield at Tambourlaine Wines.
Shop Local + Eat Local
The 20 Mile Lunch was held to encourage food sustainability and demonstrate the variety of food available on the Central Coast. We had no idea that the Central Coast had such wonderful local producers, some of which sell to the public. Did you think that the Central Coast only grew oranges at Mangrove Mountain? You’re wrong!
Green Mile Stud
Green Mile Stud is located in Mangrove Mountain and produces pasture fed cattle and goats. Pasture raised animals enjoy a free-range life and have healthier meat that tastes better. At the 20 Mile Lunch, the menu included a Pressed Beef Brisket with cauliflower puree and cavil nero. The dish was amazing! We have also recently discovered that beef from Green Mile Stud is one of the reasons why the burgers from the Hungry Traveller taste so good!!
Green Mile Stud sells meat at the Mangrove Mountain Markets on the last Sunday of every month. You can also purchase meat directly by contacting the stud on 02 4374 1130. Packs start at 20kg and include all primal beef cuts.
Our favourite dish of the lunch was the gin cured kingfish. Eating raw fish at the lunch was a first for us, so it is even more special that it was the best dish of all!
The kingfish was locally caught on the Central Coast, but the most notable ingredient of the dish was the gin! Sourced from Distillery Botanica, the gin was a surprising joy. A unique blend of ingredients that make a gin that you just have to experience for yourself.
Distillery Botanica is located at 25 Portsmouth Road, Erina and is open Wednesday to Sunday (10am to 5pm).
Little Creek Cheese
Little Creek Cheese is located on Alison Road, Wyong. As a world class cheese maker, Little Creek Cheese supplies the Central Coast and beyond with delicious gourmet cheeses. Little Creek Cheese regularly travels to markets held on the Central Coast. Check out their Facebook page for details or visit them in Wyong.
There was no resisting the cheese platter at the end of lunch, it was just too delicious!
Roses 2 Go Hydroponic Berries
Did you know that you can buy the best strawberries that you have ever tasted right here on the Central Coast??? We didn’t either! Head to Roses 2 Go Hydroponic Berries and you’ll never buy them in a supermarket again.
More @ Julie’s Place
The 20 Mile Lunch was a fantastic experience for us. The tickets were affordable at $120 each for a six course lunch with matching wines. A special treat that was well worth the cost.
Julie’s Place is a cooking school that offers a wide range of classes for adults, teenagers and kids as well as private functions and corporate activities.
Coming up between now and Christmas are Seafood, Mexican, French and Christmas cooking classes. Book here.
Why should the Central Coast be a foodie destination?
The 20 Mile Lunch showed us that the Central Coast has a lot to offer if you want locally sourced ingredients. Hopefully these ingredients are being used across the Central Coast in our cafe’s and restaurants. Next time you are out to enjoy food, ask where the ingredients came from, you might just be surprised!
With passionate foodies like Julie and Pauly Mac on the Central Coast, we have a bright future as a food destination.
Do you think the Central Coast has the potential to become a food destination?