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New Cafe Menu Features Wraps and Salads

Expanded cafe menu with new wraps, salads, and more.

Bowl of smooth brown soup topped with a small dollop of cream, black pepper, and a parsley leaf. A slice of buttered bread rests on the rim of the bowl on a wooden table.

If you have stopped by the farm recently, you may have noticed a few changes at Gathered as we rearrange the kitchen to step up the offerings from the cafe. Starting tomorrow and increasing over the coming weeks, the range will be expanded from cakes, toasties and soups to include wraps, salads, juices and breakfast options too. The range of take home meals and housemade condiments like pesto and dips will be increasing as well, so be sure to have a look next time you’re stopping by.

All the food in the cafe is made from scratch using organic fresh produce whenever it’s available, including from Wagtail’s Garden on the farm, supplemented by locally sourced ingredients and free range meats.

Many of the items available in the cafe can also be pre-ordered online. Hit the big red button at the top of this email to be taken to our website where you can see what’s on offer, ready for pick up this week.

Overhead close-up of a white scalloped bowl filled with roasted cauliflower florets, leafy greens, and mixed seeds or nuts in a dark sauce, with a spoon partially visible. The bowl sits on a speckled blue surface.

Cauliflower with Garlic, Vinegar and Capers (Coliflor con Ajos Vinagre y Alcaparras) by Omar Allibhoy

1 large cauliflower, broken into florets and leaves reserved

200ml (3/4 cup) milk

extra virgin olive oil, for frying

5 garlic cloves, sliced

50g (5 tbsp) drained capers

1 tsp cumin seeds

1/2 tsp sweet pimentón (sweet smoked paprika)

50ml (3 1/2 tbsp) sherry or other white vinegar

salt

Place the cauliflower florets in a large pan, cover them with water and then add a pinch of salt and the milk (this will make the cauliflower whiter and prevent odours). Cook over a high heat until al dente, about 8 minutes in total (from the time you put the cauliflower in the pan), drain and refresh under cold running water. Set aside.

Pour a good drizzle of oil into a cold frying pan, add the reserved cauliflower leaves, sliced garlic, capers and cumin seeds and then turn the heat to high. When the garlic turns golden, add the pimentón and then the sherry vinegar. Reduce the liquid for 30 seconds and then toss the cauliflower into the pan. Make sure the ingredients are well mixed and serve.

Recipe taken from Spanish Made Simple by Omar Allibhoy

Close-up of several fresh cauliflower heads with green leaves still attached, arranged on a wooden surface. The pale florets and leafy stems fill most of the frame.

Seven golden-brown muffins in paper liners sit on a white plate on a metal surface. They’re dusted with powdered sugar and topped with small slices of red-orange citrus.

Close-up of green pea plants with white blossoms growing along a row in a field. In the background are cloudy sky and blurred polytunnel structures.

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We honour the traditional owners of this land, the Wadandi (Saltwater) people, and their elders past, present and emerging. We acknowledge the Wadandi people's 60,000-year custodianship of this special place, and we thank them for generously sharing with us their immensely deep cultural knowledge and connection to the land.

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