Earl’s ceviche highlights the natural freshness of the fish. — ABIRAMI DURAI/The Star
In many ways, Steve Earl is the ultimate face of the farm-to-table concept. When he opened his restaurant La Bimba 11 years ago in Apollo Bay, located midway along the breathtaking Great Ocean Road stretch in the Australian state of Victoria, local produce wasn’t as accessible as it is now.
So Earl decided to take matters into his own hands and started Otway Farm, a working farm which produced Welsh Black cattle, vegetables and black truffles (at one point, he was the largest producer in Victoria).
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