Dishes and featured hosts from across the seasons.
The Autumn garden is a crudite of seasonal vegetables, served with a roasted carrot cream and a rye bread and kalamata olive soil.
This spectacular risotto is made using Sweet Sapphire grapes, grown in Mildura. The grapes and red wine, give it a glorious colour and vibrancy. Garnished with locally grown Husk & Harvest walnuts, Welshman's reef blue vein cheese from Goldfields Farmhouse, brown butter and sage.
Zuchini flowers, from local producer George, are stuffed with blue cheese and ricotta, and served with a tangy lemon gel.
Cinnamon pana-cotta with vanilla poached pears, rhubarb gel and edible flowers.
Beef rib, on a bed of orange scented polenta, beside broccolini with lemon panko crumb, and chive gremmolata.
Spice poached apple, almond crumb, vanilla crème fraîche and a savoury thyme oil.
Handmade angolotti, with a roast pumpkin filling.
Tools of the trade.
Grape harvesting with local producers.