On Wednesday 13th we had a fabulous night at the Tuck’s Ridge Wine Dinner.
Ash from Tuck’s Ridge on the Mornington Peninsula kindly visited us to walk us through some wines and make sure everyone’s glass was full. Ash also brought us a gift. Being an old friend of our chef Paul Cooper (they were each others’ best man (men?)) he knows a thing or two about chef. Including his childhood nickname. We’ve promised not to tell anyone it’s ‘boofhead’.
Erez Gordon hosted the evening with Ash, and together they made quite the double act.
Testing the crackling. It works.
48hr slow cooked Gundooee Organics Wagyu short rib, Heirloom carrots, potato butter
Corned Pork, lemon verbena and salt crackling, quince, chestnut puree
Ash from Tuck’s Ridge on the Mornington Peninsula explaining the wines
Plating up our marinated scallops with cucumber, lime, avocado and ginger beer sorbet
Chef Paul Cooper hard at twork
The food was excellent (we don’t like to say that ourselves but our lovely guests did tell us that). Surprise dish of the night was the corned pork jowl – an amazing texture that fair melted away into the accompanying chestnut puree.
We’ve got a great calendar of dinners coming up… and next is the ever-popular pork dinner on 18 April. Five courses including a dessert which has been christened ‘bacon, bacon, bacon’.
If you’d like to come – give us a call and we’ll save you a seat!