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Page one of Ondeen’s lunch menu gets straight to the point, listing the number of kilometres between the restaurant and the patch of land or water from which ingredients came. Among them Hidden Valley Eggs (12 kilometres), Laucke Flour (34 kilometres) and Section28 Artisan Cheeses (13 kilometres).
Some are merely metres away. Pine needles used to marinate green olives were plucked from trees visible across the paddocks and lake framing the exquisitely renovated 1850s…
