Cooking with Saffron + Lunch: Saturday 29 June 11.45 - 12.45

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Dunolly’s Rosie Pamic reveals how she grows and harvests saffron and demonstrates how to enhance dishes with it. Gen Barlow will talk to Rosie during a cooking demonstration at the Millhouse in Burke St, Maryborough. Rosie will be using her saffron in delicious dishes. 

Just for your information, flavours that complement saffron are orange  - cardamom  - honey  - vanilla bean  - cinnamon  - garlic  - fennel  - ginger  - 

smoked paprika  - turmeric  - rosewater - quandong - lemon myrtle - muntrie berries - finger limes   

Rosie Pamic began an off-grid adventure in 2014 with a dream to follow a path less travelled. She and her partner made a tree change from Melbourne to Dunolly, in Central Victoria’s “Golden Triangle”. For Rosie, growing saffron was a natural progression from her years working as a chef in the kitchens of Melbourne and the Mornington Peninsula. Her focus was to grow the kind of chemical free food she wanted to eat. Rosie also wanted to grow a food crop that other adventurous cooks would be excited to use. Saffron ticked all the boxes- an incredible versatile ingredient with low energy and water requirements and well suited to Central Victorian frosty winters and hot summers.