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In the wake of the bush fires at the start 2020, regional communities were relying on the support of tourist visitation to help bounce back quickly. Fast forward to now, and regional Victoria needs our help more than ever.
We’ve linked up with Empty Esky to produce a series of Masterclasses created in some of Victoria’s most iconic venues – stretching from the beaches of Lorne to the Mornington Peninsula and into the heart of Gippsland – each episode features the creation of an iconic dish paired with a hand-picked local wine to match.
Over a six week period, we’ll be releasing an episode each week – from a classic beef burger & rosé combo to a fancy mille-feuille paired with a 2016 cuvée brut.
Watch the videos and get the recipes below! And start planning your next trip to regional Victoria.
Join Matt and Sarah from Albert & Co as they show us how to re-create their famous Gippsland Beef Burger, paired with a 2018 rosé, courtesy of Wyanga Park Winery.
Join Dallas Riley from Merricks as he shows us how to make a lemon thyme and meyer lemon mille-feuille. And sit down with Sam, Lawrence and Kerry as they enjoy this paired with an Elgee Park 2016 cuvée brut made from pinot and chardonnay grapes.
Join Aaron from Pizza Pizza and Roger from Blake’s Estate for a masterclass in pizza and perfectly paired pinot.
Con from Poppies shows us how to make their famous raspberry and white choc muffins, featuring brown sugar, cinnamon and yoghurt, and Talia from Poppies sits down with Bellbrae’s Shae to tuck into these beauties paired with a unique contemporary sparkling Shiraz.
Learn how to make delicious Lakes Entrance Barbecued Octopus with Smoked Potato with Mark from Sardine Eatery. And sit down with Rob from Lightfoot & Sons to pair this with a lovely, modern Chardonnay.
Join Exec Chef Craig from Tinamba Hotel as he takes us through how to make a traditional Souffle using fresh Maffra Red Leicester and Garlic Cheddar. Damien and Tony sit down to enjoy these with a Glenmaggie sparkling pinot noir.