Get your fascinators out ladies & grab your man, best friend or significant other, mother, brother, sister or father to see in an afternoon of racing, amazing food, wine & … well, more wine?

Thyme at the lakes are hosting a fun but seriously fashionable luncheon & if you don’t go we’ll post photos & you’ll be kicking yourself.

Big screen. Yep. We have one.

Sweeps. 

Hats. 

Photo booth

Champagne, wine or beer if you so desire … all 3 if you like … 

Best dressed & pulled pork.

Pana cotta.

There’s 8 seriously legit reasons to come.

Tuesday 7th of November 1130am start

Mc Matthew Tilby from Penley wines will talk his way through a reasonably organised afternoon of racing, a 3 course luncheon & something something fashion? 

If races and fancy pants ain’t yo thang; come for the food for crying out loud. Have you ever eaten at thyme !? Nom nom nom! The delectable menu for the day is nothing short of an extravaganza of flavours, ooohs and aaahhhs personally crafted by our very own now tv famous head chef nick Katris. Yay nick!

If you want to do yourself a favour contact the thyme team ASAP by phone, Facebook or our website  

www.thymeatthelakes.com.au 

limited spots available !

Good luck punters. We’ll see your pretty faces soon. 

Recently Nick Katris was approached by an Australian television production team to talk about and demonstrate how he cooks local produce; what drives him and what his food philosophy is. 

This story will air on a popular television show in China to entice them to visit our region and wrap their laughing gear around some of our now internationally famous produce. 

At thyme, we all take nick for granted but his passion (backed up by some hard work, a nothing short of fantastic, supportive wife and fantastic staff!) has led to 2 successful businesses that continue to grow everyday. 

Working with Nick; we have all been able to learn SO MUCH about food and continue to do so every day. We all very proud of our “king of the castle” and are all super stoked to see him succeeding on every level.

Here’s what he has to say:

​Being a member of a Greek family, an abundance of food was always something that brought the family together.

I remember when I used to go to work with my dad as a child,( who delivered frozen food to the limestone coast)in & out of kitchens & being fed a wonderful selection of foods from the creative chefs this is where my passion began, including the restaurant I now am executive chef of,

Thyme @ the Lakes

At Thyme, I had the opportunity to create a menu with my team that have a passion for food very similar to that of my own.

This is an exciting and inspiring thing about our restaurant.

At thyme, our aim is to bring back the dining experience which has been a little lost in our area. Everyone is so eager to be doing the next thing on their ‘to do list’ that they forget to stop & smell the roses so to speak. So, we have created a menu that brings back that relaxed but sophisticated style of dining.

Cooking is my career, hobby & creative outlet. To experiment & play, with new and exciting foods & kitchen equipment, which I fondly refer to as my “toys!”

I am influenced by Heston Blumenthal & love his philosophy of “question everything”. This is what I do when creating menus and dishes for our restaurant. 

Recreating classics into something I can be enthusiastic about; but also keeping in mind the region we live in and the local produce. Mixing flavours, experimenting with techniques and always looking for new and alternative ways to present, cook and mix foods. Dishes that are not only spectacular to look at but flavours that leave you wanting more every time.

We are spoilt here with local fresh ingredients, & fantastic wines which complement the Thyme experience.

Food is a way of life for me. When I dine I always look for the unusual & different, right down to the cooking techniques & menu design.

I enjoy making food exciting. I love to hear & see people’s reactions to my food, it drives me to push food to its limits and beyond.

​I love food with a difference and theatrical, relaxed dining. Food should never be boring or rushed. I’m taking food to the next level and the thyme for that is now!

​

​As the famous saying goes..”too much of anything is bad, but too much good whiskey is barely enough.”

It was my night for cigars and some exquisite single-malt Scotch paired with some flavoursome food from Thyme@thelakes restaurant.

The theme for the night would be peated malts in which barley grain, or damp malt, is exposed to the smoke of a peat fire in order to arrest germination which enhances the flavour ..wait..wait…all this talk about slow burning coals and vapors takes me back to the moment I had the slow roasted beef ribs paired with my Bowmore, dare I say a match made in heaven for our mains.

Lets rewind time or should I say ‘thyme” to where little parcels of delight greeted us as we sat down with our single malts. There were the duck cigars( I wanted more of those , and I had to be restrained from the kitchen ), braised lamb with cous cous and mushroom tartlets together with the Irish Connemara and Ardmore. All great on their own, but better together. Off to a good start then!

The order of the night progressed from lightly smoked to Yes ! You thought it, full cigar drowning in my whiskey ‘The Laphroaig’, guaranteed to make the hair (or for some, hairs) on your chest tingle.

Slow braised pork belly with apple, pear slaw and my Achilles heel ‘pork crackle’ came next paired with my favourite fairly subtle whisky on its own (an easy and enjoyable everyday whisky I reckon) The Auchentoshan . No wonder the Scottish have it for breakkie due to its sweet and delicate nature.

Sad thing was the night was coming to an end, the chocolate pudding with hazelnut ganache played brilliantly well with the rich sweetness of my favourite, (I’m allowed to have 2 favourites ) the Japanese Hibiki Harmony.

The night was an absolute winner, as we walked off praising the chefs, whiskies and Erica Richards to the bar wanting a night cap, I’d applaud and say bring on a cocktail night guys!.

Cheers;

Shyam

Scotch & Ribs aint no frank and beans.

Who doesn’t appreciate the decadence in a good scotch and rib combo?

With Fathers Day creeping up on us like a perve at a disco … I’ve decided to treat my daddyo and my little big brother to an experience that they can look back on for years to come.

Thyme for scotch… thyme for ribs… thyme for an unforgettable experience.

On the 5^th of September, Thyme at the lakes presents “Thyme for whisky” where guests will have the pleasure of tasting 6 top shelf whiskies from around the world; Scotland, Ireland and Japan. With canapes and a 3 course luxury menu personally crafted by head chef Nick Katris, thyme for scotch is what I considered to be the perfect Fathers Day gift!

Erica Richards, the South Australian & Northern Territory premium spirit ambassador will be here to talk up her products and discuss all things scotch related. We hear she likes a cheeky scotch – and not just with ribs!

The night will commence with eatable, smoked cigars… I personally ate one of these last night and it was indescribably delicious – not like a regular cigar which leaves a bad taste in your mouth the morning after!

With slow braised pork belly, slow roasted beef ribs and backed up with a chocolate pud, it will be a full festive meat market! People love meat and scotch as much as seagulls love chips. Missing out on this event will leave you disappointed in yourself for months to come.

If you do yourself an injustice and miss out however, do not cry. This will be the first of many “thyme for spirits” nights hosted by the Thyme at the Lakes team.

Who doesn’t like a good drop with some fabulous food?! Keep an eye out for “thyme for bourbon” I hear it’s going to be super rad.

–Jimmy