From glazed ham and turkey roll to gingerbread biscuits and pavlova, here are the best recipes from the RACV Club kitchen to help make your festive season extra special.
Food & Wine
Award-winning olive oil adds to Mornington Peninsula's top dining experiences
Cape Schanck Olive Estate is more than just a supplier to some of the Mornington Peninsula’s most-loved dining establishments, with the estate’s organic farming practices and principles helping to produce an award-winning olive oil.
Located on the Mornington Peninsula, Cape Schanck Olive Estate started from humble beginnings, turning an abandoned flower nursery to a sustainable farm.
While many admire this region of Victoria for its beautiful coastline and family-friendly experiences, the Peninsula’s environment also makes for ideal farming conditions and olive oil production.
Estate owner Sue Tham says the area’s Mediterranean-like climate meant it was “natural progression that we grow olives.”
The estate now features 2,000 olive trees, with five variety of olives grown – including Coratina, Leccino, Frantoio, Picholine, Picual. “Each olive exhibits a different tasting profile,” she says.
The fruit is harvested and sent straight to their on-site mill to be pressed. This practice is one of several ways the estate commits to organic and traditional farming, leading to worldwide recognition. Two years ago, Cape Schanck Olive Estate was the winner of two Gold and two Silver Awards at the 2020 NYIOOC World Olive Oil Competition.
“We do not waste,” Tham explains. “We let the compost become the fertiliser for the growth.”
Cape Schanck Olive Estate supplies its acclaimed olive oil to RACV Cape Schanck resort. Diners at the resort are offered bread and the locally produced olive oil as a tantalising dinner starter.
"Customers have come back and requested for the oil, so that’s really pleasing,” Tham says.
RACV Cape Schanck Executive Chef Brunno Melo says it’s important to source sustainable and local products from passionate local growers and producers for its menu of contemporary classics.
“We want to deliver a high standard dining experience, where we are able to use local suppliers from the Peninsula.”
RACV Cape Schanck resort draws inspiration from its natural surrounds and the kitchen is proud to incorporate the Peninsula’s finest produce.
“We're using products that works for everyone, not only for us, but for our environment,” Melo says. “Amazing olive oil is a plus.”
Five varieties of olives are grown at Cape Schanck Olive Estate. Image: James Braund
