- Jun, 26 2020
Food and Wine
I’ve discovered that you can define the very joy for a business that shares food and wine with people as it sprawls out of hibernation.
The very nature of this delight, was initially, not so easy to articulate but after close to 4 months of mastering sour dough bread (once or twice) and making many, many variations of Florentines (with an Australian icon of cornflakes) it has come into sharp focus.
It is quite simply the stories of the fabulous wine regions of Australia and how they came to be.
Not just the taste of wine but the taste of the varying terroir, not just the taste of the food but the abundance of the produce and the skill of the dedicated artisan producers.
It is the connection with the families and small business owners that run wineries, winemakers, culinary artists and chefs who feed and nurture their local communities and food and wine lovers hungry to explore.
These stories add an essential ingredient to the life long practice of sharing food and wine Visitors into these world class Australian food and wine destinations leave with an appreciation of the quality, innovation, hard work and determination that sits alongside the beautiful romance of wine and the love of good food.
Every great wine has a story, every label, every varietal, every vintage
Every memorable meal has a sense of place and an authentic connection to the region, a dedication to perfect a craft and an ongoing philosophy to refine it.
The Seville Estate restaurant delivers an ever changing menu that is influenced by their long history with the Yarra Valley. Vines were first planted at this site by Dr Peter McMahon in 1972 making Seville Estate a major player in the rebirth of the Yarra Valley.
With unrivaled views of the upper Yarra Valley, over the vineyards and surrounding vistas, Seville Estate are proud of the award-winning wines, consistently awarded 5 star James Halliday rating.
Their long history at this site has seen them develop close friendships with producers and these friends now deliver produce directly to the chefs as they ripen. Therefore, a dish may be available for only a small time as the produce will dictate the menu for the week, month or season.
Bread is baked daily, pickles, chutneys, and ferments take pride of place with locally sourced meats with a strong focus on the Kitchen Garden vegetables and herbs grown onsite. The menu is based on locally sourced produce that changes on a weekly basis. The event menu is crafted around the season and changes with the availability of fresh produce.
You can read about exploring more our featured destination the Yarra Valley and how to explore with a Private Luxury Tour here or make an enquiry below