Visiting Carroll Gap Farmhouse is like stepping sidewards into a utopian universe where the past and the future can coexist. It's homesteading with a modern twist and it is the only place I've been in real life (beyond the TikTok Realm) where their philosophy has been realised into an achieveable reality that also serves to make some income.
It's not really a cafe or a restaurant but a beautifully simple family home that also doubles as a 'cookery centre.' You can visit to have morning tea or lunch, participate in a cooking class, or - as we did- book the venue out for a small function. Jan Dircks and her husband Bob own and reside at the property, and are the most generous hosts. I can only describe the experience as similar to going to a friend's house - except you can just relax and let Jan and her team do what they do amazingly well - cook traditional Australian country style food to fill your belly.
If you've ever been to Keepit Dam, you've probably driven past and never noticed the property which is located on Rushes Creek Road, about 25 minutes from Gunnedah.
The original brick building at its centre was built in 1880 as Carroll Gap Public School and teacher residence, and has also operated as a Post Office, Telephone Exchange, and museum at various times over the years. My Grandfather actually used to go to the School on horseback in the early 20th century.
There's a rambling garden filled with fruit trees, a rustic croquet pitch, chickens, dogs, firepits and a beautiful Aga at the heart of the kitchen. The whole house and garden are filled with magical things and twists and turns- and you're free to explore. It's easy to forget this is their home because Jan and Bob will also welcome you into the kitchen to watch the cooking, sit by the fire and learn a little bit more about what they do.
Or,if you prefer, you can lounge on the wide verandah and sip champagne and feast on an entree of terrine and pate - all made from scratch. Or you could head into the garden, and play in the autumn leaves with the kids. Or you could have a look around the pantry that is lined with preserves and pickles galore - all, of course, made by Jan.
In fact, they cook from everything from scratch using raw ingredients and respect the recipes and cookery techniques used by past generations, while incorporating modern day technology and food science where beneficial. Their small farm aims to incorporate principles of sustainable agriculture, producing organically grown vegetables, fruit, herbs, and eggs for use in the kitchen. When seasons permit, they run dairy cows for milk to use in cheesemaking, and use locally grown wheat for sourdough bread. (this info is available here on their website if you want to learn a little bit more about their philosophy).
For functions, there are a number of menus to choose from, but it's all very casual and you can chat to Jan about your requirements. We cobbled together a few options from two menus and had a really lovely homely meal. A cheese plate was served early on and then entrees came around. Nothing is rushed so you can graze and enjoy the afternoon without worrying about vacating. Don't expect to get in and out for a rushed bite- this isn't a highway stop whilst travelling. There's way too much to enjoy for a quick visit. We even headed into the kitchen before mains were served to watch Jan cranking out the pasta.
Our menu
1) Cheese plate - a fave here was the smoked cheese and olives that were just special. The cheese was house made and I think the olives came from the extensive produce stash of beautiful things Jan has preserved.
2) Entree- Alternate drop Terrine and Pate. Jan showed me the terrine when it was snugly sitting in the cool room, and I was in awe at what was going on in there. Jan is obviously exceptionally talented and has somehow managed to do ALLLLLL of this. Like all of it. The butter, the pate, the bread, the olives, the preserves, the cheese. I mean- damn that lady is on fire because even coordinating a dinner party where you cook some of the things is a logistical feat. This is next level; fresh pasta being made from scratch on the day kinda level and it's just a real vibe.
3) Mains were ham and cheese ravioli with burnt butter and sage sauce and Baked scotch fillet with all the veggies. Again..... ravioli filled with heavenly garlicky cheese and ham and the beef was such a country meal- rustic but also so refined with silky gravy and homegrown snow peas and potatoes. Nothing like an earthy, home grown potato. If you know, you know.
4) Dessert - Citrus Tart with Ice cream
I was done eating by this point but apparently the ice cream (again- made from scratch)- was 'sensational'. Honestly, I was so filled with cheese and pate that I barely made a dent in the main, and couldn't eat the dessert. I will have to do a better pre game next time and have a small amount of each. You will not leave hungry- but it's all so gooood, it's hard to be tactical.
Regrettably, I was so busy multi tasking - finding two wee boys who were happily playing cooee, sipping wine, chatting to Bob about how he converted the aga, and just generally luxuriating in the atmosphere that I forgot to take photos of the beef- but did manage to find that my sister - who wants photo credit so here ya go RoRo - had taken some - including one of a half eaten main.
Anyway, that doesn't really matter because I know you're going to want to head to the Carroll Gap Farmhouse for what will, no doubt, be an adventure. A customised, choose your own type of adventure. It's the kind of place that exists in a fairy tale and somehow everyone gets something different from the experience but whatever you get, is just what you need.
For me, this was a really special afternoon, and not just because we spent it eating and drinking wine in the sun with the fam, but because the very existence of this place, especially so close to home, opens up a world of possibilities. Carroll Gap Farmhouse is rooted in tradition, but paves the way for a more diverse and interesting dining scene that we really don't see a lot of in Australia.
In my 20's when I was living in Brisbane, there were a clever group of people called the Gastronaut's food club, and I attended quite a few, but since then I haven't come across anything else quite like it.
I've always dreamed of visiting the famed NYC Supperclubs, or an Italian Trattoria run by Nonnas folding pasta - and here- right here- is a beautiful Australian version.
Dining is changing - even in the country. It should no longer be enough to serve crappy fried options and rely on huge portions as your selling point.
Local councils and Tourism agencies need to advocate for this type of experience- wildly different and enterprising options that the Australian dining scape has craved for so long. We have some of the most fertile country in the world - right here on our doorstep- yet so few options (that aren't huge scale productions) to showcase it.
All hail the Farm gates, the hidden Bnb's, the Carroll Gap Farmhouse. Jan and Bob are pioneers who are showing how the ways of the past can also pave the way for the dining landscape of the future and we're here for it.
For all the information on bookings and cooking classes: head to the Carroll Gap Farmhouse Website. Don't forget bookings are essential because Jan and Bob are welcoming you into their home so you can't just drop in.
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