Matt’s very poorly-concealed obsession is with growing, sourcing and presenting the best tasting produce he can – he’s kinda coocoo about it actually. Matt appreciates the importance of farmers and food producers to making his gastronomic plans a reality.
Mac is committed to his beloved Yarra Valley but also creates delicious Rieslings from both the Strathbogie Ranges and Tasmania along with his exciting EB (experimental batch) range.
An incredible Sunday lunch was had by all.
Thanks guys for your passion, generosity and good humor.
The following was enjoyed on the day!
2008 Miss Moss Sparkling Blanc de Blancs
Pretzel bread & butter
Magical roman bacon, cured duck
Hot & sour pickles
Carrots, ras el hanout
Fresh cheese, lemon myrtle
Charred brussel sprouts, almond & smoked maple bacon
2016 Wesburn Pet Nat Field Blend
Chamellia Reserve Selection Wild Ancient Black Tea
Slimey mack (Forbes)
Green octopus, green sauce
2009 Woori Yallock Chardonnay
Clamms that should have been cooked by Mac
Roti, mussel butter by Matt
2013 Fremont Argile Cidre du Fort Manel
Fire roasted goat; leg & loin
Cauliflower & Munster
Brown rice salad
Bread & herb salad
2014 Wesburn Pinot Noir
2014 EB17 Love Child Wesburn Cabernets
2010 Hugh Cabernets
Steamed pud, clotted cream, persimmon