David Moyle

David Moyle joined us from Franklin in Hobart.

It's was such an exciting experience as Dave explores the region cooking from what he finds along the roadside, train tracks and in the ocean.

Giorgio de Maria Fun Wines

The one and only Giorgio de Maria showcased his wines along with David's food. We got to see some real interesting stuff.

Here's what was served:

NV Quaglia Vermouth del Professore

Purslane with potato sauce

&

Lightly smoked mussels with finger lime

 

Buckwheat with fermented

cabbage, nettle, lovage butter & saltbush

2014 Le Coste Bianchetto Procanico, Malvasia, Moscato

 

Grilled southern calamari

with roasted squid sauce & garlic

2014 Cantina Giardino Sophia  Fiano

 

Pickled shiitake with

cured whiting & duck tongue

2014 Le Coste Rosato  Aleatico

 

Raw peppered beef hanger

with potatoes cooked in smoked marrow

2008 Bressan Schioppettino

 

Baked pear with

goat’s milk sorbet, pine & fennel

2013 Cantina Giardino Metodo Olimpia  Greco