City Lim­its

Luke Man­gan heads out of the big smoke and into re­gional Aus­tralia to se­lect some of his favourite pro­vin­cial din­ing ex­pe­ri­ences.

Virgin Australia Voyeur - - CON­TENTS -

Luke Man­gan seeks out the tasti­est spots in re­gional Aus­tralia.

THE ZIN HOUSE, NSW

Mudgee’s food and wine scene has ex­ploded in re­cent years and The Zin House is just an­other ex­am­ple. This hat­ted coun­try restau­rant, on hectares of or­ganic and bio­dy­namic farm­land, ex­udes the pad­dock-to-plate ethos.

Dine in a re­laxed and un­pre­ten­tious set­ting, with com­mu­nal ta­bles and large win­dows over­look­ing Zin­fan­del vines.

Fresh local pro­duce is the star on this menu of five to six cour­ses — with op­tional wine pair­ing — which changes depend­ing on sup­ply from local pro­duc­ers. Start with house-made sour­dough, cul­tured but­ter and chick­en­liver pâté, fol­lowed by car­rot tagli­olini and Wagyu beef tri-tip, and fin­ish with a dessert of local raw honey, fresh milk ice-cream and basil oil.

327 Tinja Ln, Mudgee; www.zin­house.com.au.

YARRI RESTAU­RANT AND BAR, WA

Lo­cated at the gate­way to the Margaret River re­gion, Yarri was one of Western Aus­tralia’s most an­tic­i­pated open­ings. Still in its first year, it’s liv­ing up to the hype as a restau­rant and wine bar by co-founders of Snake + Her­ring wines, Redmond Sweeny, Sal and Tony Davis, and ex-Vasse Felix ex­ec­u­tive chef Aaron Carr.

The in­te­rior re­flects a bush­land pal­ette — the Yarri wood and burnt tim­ber gives it a worn-in feel. There’s a chef’s ‘theatre’ bar for de­gus­ta­tion din­ing, com­mu­nal ta­bles and an area of­fer­ing bar snacks for a quick bite.

The menu is based on the six sea­sons of the Noon­gar peo­ple and coun­try, with in­gre­di­ents sus­tain­ably sourced from both land and sea; think wood-grilled prawns with burnt miso but­ter and salt­bush, or pump­kin with nori and tog­a­rashi. If you can’t de­cide, or­der the five-course chef’s menu and let the team do the choos­ing for you. Cyril­lean Way, Duns­bor­ough; www.yarri.com.au.

D’AREN­BERG CUBE RESTAU­RANT, SA

The five-storey d’Aren­berg Cube is a multi-func­tion cen­tre which houses the win­ery’s cel­lar door, tast­ing ar­eas, art gallery and the d’Aren­berg Cube Restau­rant.

Set among Mourvè­dre vines, the restau­rant of­fers sea­sonal de­gus­ta­tion menus and an ex­pan­sive drinks menu fea­tur­ing more than 550 wines.

Hus­band and wife team Brendan Wes­sels and Lind­say Dürr are at the helm of the kitchen. Guests are in­vited to ar­rive with an open mind — no menus are pro­vided prior to the din­ing ex­pe­ri­ence, adding an el­e­ment of sur­prise. There’s sim­ply no bet­ter way to take in the breath­tak­ing views of the McLaren Vale re­gion.

58 Os­born Rd, McLaren Vale; www.daren­berg.com.au.

PI­AL­LIGO ES­TATE, ACT

Set on the banks of Can­berra’s Mo­lon­glo River, the Pi­al­ligo Es­tate is home to herb gar­dens and olive groves, a vine­yard with a cel­lar door, bou­tique smoke­house and the es­tate’s own restau­rant.

Gar­den Pav­il­ions is a ca­sual din­ing space with an al­fresco area and sweep­ing views. The menu fea­tures pro­duce sourced from the es­tate’s gar­den and smoke­house. In­dulge in dishes such as zuc­chini flow­ers stuffed with ri­cotta and pump­kin, along with an im­pres­sive se­lec­tion of char­cu­terie, in­clud­ing wood-grilled chorizo sausage, pork co­gnac and prune ter­rine, and smoked duck breast.

Larger share plates in­clude a half Ban­nock­burn chicken with pick­led mush­room, and a whole rain­bow trout stuffed with gar­den herbs and lemon, baked in a wood oven.

18 Kal­la­roo Rd, Pi­al­ligo; www. thep­i­al­li­goes­tate.com.au.

CLOCK­WISE FROM TOP LEFT d’Aren­berg Cube Restau­rant; prawns at Yarri Restau­rant and Bar; The Zin House; views of Pi­al­ligo Es­tate.

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