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.