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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; salopian.com.au 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; theploughinn.com.au 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; supperlane.com