It was an early rise for me on Saturday morning, the start of a long weekend and the first day of Golden Plains music festival. We packed up the car at 5.45am and headed to Meredith, a small town about an hour and a half from Melbourne. Meredith is the home of the goats that make my favourite goat’s cheese as well as a family-run farm that opens its gates to thousands of music fans and an impressive lineup of artists twice a year.
The early start was in aid of securing a prime camping spot near the (super)natural amphitheatre which is the centre of the weekend’s action. The strategy was successful, but we were left with time to kill between setting up tents and the first band picking up their guitars. Also, we were starving – getting up that early is hunger-making work.
Since moving to Kyneton my husband has taken to cooking scones, a country tradition. He had prepared a batch on Friday and packed it up with some butter and a container of home-made pear and vanilla jam (using pears from our own tree!), ready for morning tea on Saturday. Once our small tent city was established and the beer was chilling on ice, we gathered under the shade (it was hot, so very hot this weekend) and enjoyed a surprisingly civilised morning tea. The rest of the weekend wasn’t as classy, but it was a lovely way to kick off proceedings.
- Plain flour, for dusting
- 3 cups self-raising flour
- 80g butter, cubed
- 1 to 1 1/4 cups milk
- Jam and butter to serve
Preheat oven to 200°C/390°F. Lightly dust a flat baking tray with plain flour. Sift self-raising flour into a large bowl.
Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Barely knead. The dough should be *just* combined (kneading can make the scones tough).
Pat dough into a 2cm-thick round. Using a round cookie cutter, cut out your scones. Place them onto prepared baking tray, quite close together (about 1cm). Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack to cool.
Recipe from Taste.com.au
More traditional festival food was on the menu for the following two days. A gaggle of food trucks lined two fields set aside as food courts. The Beatbox Kitchen is a regular fixture on the streets of Melbourne and always has a long line at Golden Plains. The Stereo Sauce – a rich, slightly spicy mayonnaise – is what makes the burger and chips worth the wait. Raph, the chef of Beatbox, keeps the Stereo Sauce recipe top secret, but he did recently share a recipe for a Magic Mayo on The Design Files, so we can attempt to recreate it at home. Which is where I am now – exhausted from a lot of fun and grateful for cool showers and soft beds.