Dorrigo’s Canopy Cafe, situated at the stunning Dorrigo Rainforest Centre Skywalk, describe themselves as “very much old school”, serving traditional hearty meals such as corned meat with white sauce. In winter you will find hearty stews on the menu as well as soups and in the summer fresh salads and open burgers. Mind you, there is a fair sprinkling of contemporary cooking as well, twice cooked pork salad being a local favourite. The secret to their success is their predilection for only the finest of local Dorrigo produce.
Canopy Cafe proprietor Sue Doyle is part of local farming heritage. ‘Booma Family Farm‘ has been her family’s farm for 5 generations, currently owned and managed by her brother Justin. Situated on the fertile plains just outside of Dorrigo, Booma Family Farm produces antibiotic-free pastured meat and local produce. “Our family have been growing and caring for animals for over 120 years”, says Sue. The recent development of their meat processing facility in Dorrigo has allowed the farm to grow, process and distribute their products regionally- a wonderful local example of the ‘paddock to plate’ model.
“My menu at Canopy Cafe is created around current seasonal availability from the farm” says Sue. “Justin might ring up and say he has some pork roasts and cabbage left for the week so I will come up with a special item that incorporates these ingredients. This means our special menu can change very frequently. It also means we are utilising the freshest of ingredients. Booma Family Farm supplies me with all my beef, lamb, pork and goat as well as free range eggs. We have total accountability of all my meat products from PADDOCK TO PLATE. Booma also supplies me with a selection of local vegetables from tomatoes to cabbage to garlic. There is nothing better then knowing I’m supporting a local farmer, who then employs a local worker, who buys locally thus enhancing the local economy.”
Canopy Cafe cater for all dietary requirements including vegetarians, lactose and gluten intolerant. “We aim to cater for everyone that visits our cafe. As I’m a cook, not a chef, I would say that my biggest cooking influences have been my two grandmothers and my mum. Between the three of them I learnt about making stews and soups, sauces and pickles. Keeping meals hearty and wholesome and using fresh seasonal ingredients. The main advantage I have is that I’m working with my two loves- food and people, in a beautiful place,” says Sue.
BBQ Pork Spare Ribs a la Canopy Cafe
1kg pork spare ribs sourced from Booma Family Farm
2 tblesp honey sourced from Mt Coramba Apiculture
2 tblesp BBQ sauce
2 tblesp vinegar
1/2 tblesp chilli sauce
¼ teasp spices
¼ cup stock
1 tblesp soy sauce
½ clove garlic sourced from Booma Family Farm
1.5 cm ginger
Boil pork ribs, simmer for 20 minutes.
Combine all other ingredients.
Place pork in baking dish. Pour sauce over the top. Stand 1 hour , turn occasionally.
Bake in moderate oven for 1 hour. Baste frequently. Serves 2-3
Serve with jacket potatoes and a coleslaw made from fresh local cabbage.
To book or make event enquiries call the Canopy Cafe on 02 6657 1541
or email firstname.lastname@example.org