Much-loved radio and TV personality Simon Marnie is heading to the Shoalhaven — and this time he’s stepping into the kitchen. Teaming up with chef Stephen Santucci from Moonacres Kitchen in Robertson, the duo are putting a fresh spin on the classic Chef’s Challenge.

After spending 72 hours exploring the Shoalhaven and tracking down the region’s finest produce — much of it found within just a few kilometres of the stunning Terrara House — Simon and Stephen set themselves the challenge of creating a menu that perfectly captures the flavours, faces and stories of our own backyard.

And judging by the results… we think they’ve done more than OK! Working in true partnership, they’ve crafted something exceptional, brought to life in the grandeur of the magnificent Terrara House Estate.  Supporting them in the kitchen is Australia’s top wedding caterer, Jack Dinnie’s Bumpy Road Catering.

This event is one of the Premium events during the Shoalhaven Food Network's Autumn Celebration of Food. 

 The Menu 

Front Garden Arrival
 Enjoy a glass of bubbles and a graze beneath the garden oaks around the open fires...

• Oysters – freshly shucked by Simon Marnie (Jim Wild’s Oysters)
• Mussels – wood oven roasted (Jervis Bay Shellfish)
• Smoked Cabana – (South Coast Butchers Pantry)

Long Table Share Plates

Main meals served in the rustic charm of Chesters  

• Lap Cheong Sausage – tea-infused pork sausage by Stephen Santucci (Tea Journeys, Swamp Baby Farm)
• Smoked Luderick with Prawn Powder – inspired by Pelican Rocks (locally caught fish,  Jervis Bay Shellfish)
• Moonacres Farm Vegetable Plate (TBC) – Southern Highlands inspired (Moonacres Farm)
• Pasta al Forno – handmade pasta baked in the wood oven with whey-braised pork & old-world sausages (Tilba Milk, Swamp Baby Farm)
• Brisket with Coffee – slow-roasted, marinated in locally roasted Coffee (Mountainside Farm)

Dessert

• Tangelomisu – a local citrus twist on tiramisu featuring Terrara-grown tangelos, turned into tancello (Terrara House, Old Salt)

(NB : we regret that, due to the nature of this event, the menu is set and we are unable to cater for any dietary requirements)