Tennis meets seasonal eats - T-Town Tennis and Mimosa Valley Lamb

Pulled lamb and slaw

Paul, Dan and Megan

Tennis meets seasonal eats

What do you get when you combine a local entrepreneur with two farmers who are passionate about real food? T-Town Tennis, Temora’s own foodie hub located inside a tennis clubhouse.

T-Town Tennis

The brain child of tennis coach Paul New, who has turned the local tennis clubhouse into a licensed café that dishes up some seriously delicious eats that incorporate local produce. He also does a mean coffee. “My wife and I have four kids and we moved back to Temora from Sydney to be close to family,” Paul says. “I knew a couple of the guys on the tennis committee and said, ‘what are you guys up to?’ Suddenly we were signing a lease! What’s great about Temora is that the Council is supportive, which enables people to have a crack at creating a business. I knew family and friends who were involved in farming, so I thought, ‘why not use this place as a farmers were selling their meat direct to the farm outside of Temora. Patrons of T-Town can

vehicle to promote that?’” For Meghan, who studied sustainable agriculture and market garden is a pleasurable sideline that she now

Mimosa Valley Lamb

Paul reconnected with Dan Reid, a sixth-generation Temora farmer and owner of Mimosa Valley Lamb. “I used to coach Dan in basketball when he was a kid,” Paul says. “We met again at a local food and wine festival, and it went from there. Now we use his lamb in many of our dishes and do a cracking lamb burger for our business house game on Monday nights. It’s great.” Mimosa Valley Lamb was born when lamb prices dropped a few years ago and Dan’s family wanted to “I was living in London for a while and saw how customer at the farmer’s markets,” Dan says. “We built a butcher room on the farm and we now process our pasture-fed lamb and sell it both online and at the farmer’s markets in Sydney,” Dan says. “What people value is meeting the farmer and hearing the story of how the lambs are raised.”

Combaning Larder

The fresh herbs and vegetables that adorn T-Town Tennis’ signature curries and stews come courtesy of Paul’s niece Megan Harris of Combaning Larder, who grows chemical-free produce on her 100-acre also pick up her farm-fresh free-range eggs and homemade soaps. works in natural resource management, tending a take back control of their product.

plans to expand on. She also helps out with the cooking at T-Town Tennis’ pop up café, a skill she learned by working in her mother’s Temora café. “I grew up here, went to uni, then got a job in Wagga, but it never felt like home,” Megan says. “I decided to buy a little farm outside of Temora in 2010, and things have evolved from there. It’s the simple life that I keep getting drawn back to.”

Visit www.facebook.com/ttowntennis for weekly menus and activities. Online lamb orders www.mimosavalleylamb.com.au