Authenticity, generosity and quality are the foundations of Kim Currie’s food philosophy, all of which have shaped her 30-year relationship with regional produce and cuisine. An icon of the Central New South Wales food scene, her skills and passion as an advocate, chef and restaurateur have received many awards and accolades over the years.
Step inside The Zin House and you’ll quickly relax with its warm and authentic ambience. Named for the zinfandel vines that grace the property, the rustic farmhouse provides communal seating amongst overflowing bowls of garden produce and eclectic vintage ornaments that tell the story of the area. Look out over the hills and you’ll see the flourishing kitchen garden, and a little further, the historical property of Tinja, whose soils provide the kitchen with organic and biodynamic produce.
In the summer months, figs, stonefruit and strawberries abound, while in autumn Tinja provides feijoas, persimmons, quinces, chestnuts and walnuts. As winter sets in, it is time to harvest citrus and forage for field and pine mushrooms, while spring brings an abundance of mulberries and rye corn.
All year-round, the kitchen sources honey from the Tinja beehive, fresh eggs from the chooks, and garden herbs and vegetables. Angus beef and Dorper lambs are also raised in the pastures. All The Zin House’s other needs are supplied by local producers: coffee from Yarrabin Roastery, dairy from Little Big Dairy Co, cheese from Jannei Goat Dairy and High Valley Wine and Cheese, and olives and olive oil from Alto Olives and Rylstone Olive Press.
Kim’s connection to the land and love for the local area shows in her culinary style. A more recent addition to the Zin House kitchen was Head Chef, Jeremy Metivier, who joined Kim in the kitchen in 2017. He brings a slightly more refined and elegant style of cooking to Kim’s classically rustic food. However, he holds true to her key values of cooking from scratch from the ever-expanding biodynamic restaurant garden. The five- or six-course lunch and dinner menu changes frequently according to the best of the week or day’s harvest.
Start with fresh bread made with seasonal ingredients such as a Potato And Rosemary Bread with house-made herb butter, Alto Olives, Thyme And Hazelnut Dukkah and Radish with nettle pesto. From here, your evening will take shape depending on what the Zin House and its trusty neighbours, producers and suppliers have grown that week.
The best accompaniment to your meal is a wine flight, carefully selected by Kim’s partner, David Lowe, from the neighbouring vineyard, Lowes Wines. He has curated the best of the region, showcasing the most outstanding drops from his own vines and other leading regional vineyards. There are also exclusive back vintages available for those interested in taking a sip of the area’s history.
The Zin House philosophy constantly connects the kitchen back to the land while Kim’s expertise and passion for produce have brought something very special to the hills of Mudgee.