First thing’s first, you’ve probably noticed that this event didn’t end up being held amongst the vines on account of some fairly ominous looking clouds and a very nasty, gusty wind situation.
However, it was still AMAZING. The team at Lindenderry got their contingency plan into action and the day’s proceedings were seamlessly moved indoors.
Designed to showcase local produce, the luncheon is part of the Melbourne Food and Wine Festival, which runs until the 25th of this month. (You can check out the full events program on their website – http://www.melbournefoodandwine.com.au)
They absolutely nailed the brief, serving up the most delicious selection of meals. Plus, the seating arrangements (one long table) meant that we were able to have a good old yarn with the people around us. We left with numbers and social media contact details of new friends – which was really lovely.
- An entree of either ‘Flinders and bass distillery’ gin cured King Fish, cucumber, lime and avocado or smoked duck breast with ‘Cape Schanck’ fig and mozzarella salad (served alternately)
- A main course comprising of herb crusted ‘Petuna’ ocean trout, smoked ‘Cape Grim’ beef short ribs, charcoal roasted ‘Saskia Beer’ chickens, green beans with olive tapenade, dill pickle slaw, creamed corn, roasted pumpkin and caramelised walnut salad (served as share platters)
- A dessert of either estate grown apple and blackberry pie with clotted cream or chocolate duo tart with salted caramel (served alternately)
- A selection of Lindenderry wines and Mornington ale and lager
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