The do is done, seems like we are now open…

The do is done…


Thanks to those who came and I am pleased you enjoyed the hospitality…

Here is the list of goodies we had on offer…


Cheese – all Australian

Milawa Tomme… a white hard goats milk cheese, very much liked.

Berry’s Creek Tarwin Blue, a soft, but full and rich tasting blue

Enterprise Double Brie, a rich and OTT Brie to be loved.

Butter – 2 sorts

Lescure Sea Salt Butter – good butter

Myrtleford Butter – this is FABULOUS butter that is made in Victoria


From Anna Kelly of <> – dammed fine lamb, I used a new marinade we are doing called Char Siu on the butterflied leg. It was delicious


was from Gippsland area of Victoria and from a breed called Chianina.. an Italian breed that in fact is the meat used for the famous steaks of Italy. Much loved by all, I cooked it rare and drizzled with some fine olive oil and a scattering of salt. Some loved it too with the new Australian Dijon Mustard we are making. Quite hot!

Daniela Mollica <>



From Brasserie Bakery in St KIlda, recent bakers in Melbourne and simply delicious.

call 1300 966 845 for more detail on availability.


Seryn (daughter and also nekta) made a delicious traditional Terrine that was given rave reviews.

Smoked Trout Pate

Whipped up by YT, with some wasabi, sour cream, lemon juice and capers. Always good.

Sweet Treats


Again Seryn (daughter and nekta) came to the party with a divine chocolate cake that looked sort of crest fallen yet decadent, but tasted amazing. She also offered some Alfajores, biscuits from South America sandwiched together with an wonderous caramel … dulce de leche. Much loved.


From Amanda Kumnick <>

A free rangeham from old breed pork, a small and rich flavoured ham.. think Xmas.


This was great fun and made by a local young wine maker.

Le Blanc Plonk 2010

A barrel fermented aromatic white blend of King Valley Gewürztraminer (40%), Great Western Riesling (40%) and Yarra Valley Chardonnay (15%) and Sauvignon Blanc (5%). Indigenous yeast ferment, left sur less for 6 months and bottled unfined and lightly filtered. Some skin contact experiments on Chardonnay and Riesling.


Madame Chard 2011

50-50% Yarra Valley/Beechworth Chardonnay – this portion is from the Warner Vineyard, that’s right, of Giaconda fame. Whole bunch pressed, racked and fermented in barrel (30% new) with indigenous yeasts. The wine is unacidified and left sur lees for 8 months. Bottled unfined and lightly filtered. 


Jose the Rose 2011

50-50% Syrah/Pinot Noir rose. All saignee from the 2011 cuvees bled off at the pre-ferment stage. Some of the most expensive Jamsheed single vineyard Syrah juice is used in Jose! Barrel fermented in older puncheons and bottled unfiltered, unfined after 8 months sur lees.


Pepe le Pinot 2011

Single vineyard Yarra Valley from the Coldstream sub-region (Coombe Farm vineyard). 45% whole bunch ferment, the rest whole berry, no additions other than small amount of sulphur at the crush and at bottling. Three weeks on skins then pressed to new (25%) and older barriques and hogs. Eight months on lees. The wine is bottled as a ‘Village’ style Pinot for early drinking.


La Syrah 2011

Syrah from three different Yarra vineyards (70%) and from the old Taltarni Pyrenees Syrah block (30%) planted in 1969. The wine has 80% whole bunch, long (40 day+) extended maceration on some components. Barrelled for 8 months with no racking in 30% new oak hogsheads and puncheons. Bottled unfined, unfiltered and designed for early drinking. 


We also had some French wines from a Frenchman, Daniel Arioldi who is richly knowledgeable and has some great wines.

All in all a great day.

Peter Watson and family.




















~ by peterwatson on August 26, 2012.

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