PROFILE: Quince & Clove
Q&A with Katherine Lockyear, Co-owner, Quince & Clove
Who is Quince & Clove?
Quince & Clove is myself and my husband Andy. We met David (co-owner of Comptoir) when we all worked together at Rockpool – I was front of house and Andy was in the kitchen. We used to lament how we couldn’t get a decent restaurant quality meal when our shift finished in the early hours of the morning, so that gave us our business impetus. That was eight years ago now when we first started delivering high quality, home cooked meals to family and friends in the hospitality industry, and David was one of our first customers.
What makes your meals special?
We create higher-end take home meals that have restaurant skill behind them. We make everything from scratch - pastas, breads, curry pastes, sauces, spice mixes; the lot. There are no sugars and no preservatives, and where possible we strive to use organic produce. We have a kitchen garden where we grow produce that is harder to source – organic leafy greens and more seasonal vegetables.
What’s on the menu at Comptoir?
The meals we supply for Comptoir aren’t available anywhere else. We create two offerings for Comptoir – take home meals, as well as dishes to eat in. On the take-home menu currently is Roast Chicken & Baby Vegetable Pie, Moroccan Lamb Soup and a Mushroom Lasagne - a dish that David has been ordering from us for years, I am surprised he’s not sick of it! We have created these for the season and for wine drinking in mind. As our ingredients are premium and we want to retain their flavour and the nutritional benefits, we create our dishes delicately; we don’t ruin them with hard and fast cooking. Our bar dishes include Lamb Ribs as well as Chicken with Chickpeas. We’ll change these dishes as the seasons and customers dictate.
What inspires you?
Some time out! If ever we have any, we go fishing. We have a tiny shack in Port Albert, three hours away from Melbourne, where there’s a jetty. We sit on that jetty with our kids Sonny (7) and Mikey (4) and we fish for eight hours a day. There’s no TV, just a scratchy radio. We don’t do anything, we just wind things right back.
It’s summer. You’re at the bar. What do you order?
I’d order a glass of riesling from the Clare Valley. Zippy, clean and the perfect hot day tonic.