We were excited to host the first of our Winter Producers Lunch Series with our food partner, Vineyard Seafood on Sunday, June 3, 2018. Held in the barrel room of our solar powered winery, this was an intimate lunch celebrating our fabulous local produce.
On arrival, our guests were greeted with a glass of Moores Hill Sparkling Blanc de blancs to stimulate the taste buds.
Guests were seated at 2 round tables, dining alongside barrels of wine from the 2018 vintage. The first course was confit of abalone with oyster cream and crispy kale. The dish was matched with the zesty Moores Hill 2016 Riesling.
It was a delight to have the producers on hand to talk about their work, Nick from TasAb spoke about his passion for farming abalone.
Next up was a 24 hour cooked blade of beef with creamed leeks and carrot pureé. Luke from Real Beef at Glengarry was on hand to chat about the family business.
The cheese course of Westhaven dairy persian feta with merlot jelly was served with a wine from our sister vineyard, the Native Point 2014 Pinot Noir and Tim of Native Point was on hand to explain the nature of Swan Bay vineyard and approach to making wines that are built for ageing.
The meal concluded with Anvers Fortunato no 5 Chocolate Fondant, burnt orange, Van Diemens Land Creamery salted caramel ice cream. Jan and Paul of VDL were present to talk about their moreish products. This decadent dessert was accompanied by Moores Hill 2016 Cabernet Merlot.
A palate cleanser of Moores Hill 2017 CGR Late Harvest Riesling was served to finish.
The meal was cooked and served by Charlotte Brown and Don Monk of Vineyard Seafood, our food partner for our Sparkling Seafood Sunday events . Don and Charlotte used to host Producers Lunches at their property, the Old Cable Station in Stanley, North West Tasmania. We were thrilled they were happy to revive the producers lunch concept- they even bought down tables and chairs from Stanley for us to use!
We are looking forward to the next lunch on Sunday July 8. Tickets are $95 per person and can be booked online.
Images by Renee Hodskiss.