book a ta­ble

Country Style - - A MONTH IN THE COUNTRY -

SA The Salop­ian Inn The team at Mclaren Vale’s Salop­ian Inn are host­ing a lunch on the 11th with Plumm glass­ware and Matt Dunne, group som­me­lier for Aria restau­rants, whose se­lec­tion of four wines will be served in glasses that guests can take home. Chef and owner Karena Arm­strong will cook a meal to match the wines us­ing in­gre­di­ents from her or­ganic kitchen gar­den, which now pro­vides most of the pro­duce for the restau­rant and is cur­rently bristling with beet­root, kale, fen­nel and more. Book­ings es­sen­tial. (08) 8323 8769; salop­ VICTORIATHE Plough Inn While the his­toric ho­tel restau­rant at Tar­rawingee, in north-east Vic­to­ria, has a small menu, it al­lows the food on the plate to be cho­sen for its fresh­ness and lo­cal avail­abil­ity. En­tic­ing dishes in­clude the 12-hour bar­be­cued beef cheek with cauliflower puree and roast hon­eyed parsnips, when the weather’s right. Bread, but­ter, sauces, jams, chut­neys and pas­tas are made here, and the on-site Hid­den Gem Cel­lar Door fea­tures a se­lec­tion from lo­cal winer­ies who sell di­rectly to cus­tomers. Book ahead for this month’s Meet The Wine Maker Din­ner with Si­mon Killeen on the 6th — three cour­ses with match­ing wines costs $65 per per­son. (03) 5725 1609; the­p­lough­ NSW Sup­per Lane Man can­not live by bread alone and, for the Sup­per Lane own­ers, Novo­cas­trian baker Alice Lees from Upris­ing, and chef and cheese­mon­ger Kyle Lis­ton, the nat­u­ral match is cheese. There’s no go­ing past the savoury bread and but­ter pudding, a cus­tardy con­coc­tion of prawns, tar­ragon, saf­fron and sour­dough, or the pissal­adiere with onion and an­chovy. Kyle has his own cabi­net of de­lights, which in­cludes such won­ders as Fro­mage de Meaux, Cen­dre Royale and Epoisse, and will steer you to what’s ripe and ready for eat­ing. The menu is un­de­ni­ably a show­case for cheese and bread, but there’s plenty more, in­clud­ing a sir­loin with broc­coli and gruyère, and a snappy and re­fresh­ing salad of ice­berg and radish. (02) 4929 7299; sup­per­

Prawn dumplings in sweet corn soup, a dish from the sea­son­ally chang­ing menu at The Salop­ian Inn (left).

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