SHORT OR­DER

The Weekend Australian - Travel - - Indulgence -

ALIS­TER Pur­brick, chief ex­ec­u­tive of Vic­to­ria’s Tahbilk win­ery, was in­ducted into the Mel­bourne Food & Wine Le­gends pro­gram at this year’s Mel­bourne Food & Wine Fes­ti­val. Best re­cent din­ing ex­pe­ri­ence: An old — ac­tu­ally, very old and rare — wine din­ner with friends at The Point restau­rant on Al­bert Park Lake. The old­est wine drunk was a 1939 Sep­pelts Para Liqueur Port, but the best was the 1966 Chateau Mar­gaux. Must-buy in­gre­di­ent: Bal­samic vine­gar. Most em­bar­rass­ing pantry item: Tomato sauce. But I love it. Can’t live with­out: Lamb chops on a reg­u­lar ba­sis . . at least weekly. What I’m cook­ing at home: I’m a

. hope­less cook but my wife is su­perb, so why com­pete? Rosa is Ital­ian and we cer­tainly sup­port her home­land. Next big thing: Quinoa is a big hit in our house. I hate: Main meal plates shaped as a bowl. Favourite cui­sine: Chinese by the prover­bial coun­try mile. Favourite cook­book: We use Feel Good Food by Tony Chiodo a lot at home. My last sup­per: Lamb chops and mixed salad with all my favourite in­gre­di­ents: bal­samic dress­ing, two roast pota­toes in but­ter, mint sauce and red­cur­rant jelly.

tahbilk.com.au

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