Lindenderry at Red Hill recently welcomed David Green as Executive Chef at The Dining Room. His extensive experience both internationally and locally, including 14 years at Lakehouse in Daylesford, brings a fresh vision to their new summer menu. It features seasonal produce, much of which is sourced from the Mornington Peninsula....
Igni is an unassuming performer. It’s all too easy to walk right past the nondescript entrance without realising what’s inside. The restaurant is small, pared back, and relatively casual for fine dining. It seats about 30, and diners are treated to the spectacle of the open kitchen: the smell of cooking butter, the sight of flames coming up during service, the sizzles and crackles from the wood-fire grill. ...
A short daytrip up to Echuca meant we were in need of a bite to eat for lunch. The American Hotel had been mentioned by a number of locals, so we planned a visit to satiate our hungry bellies after a morning of water sports on the river. The food really was quite good and everyone enjoyed what they had ordered, from the hearty Texan braised beef chilli, juicy burgers and tacos to the giant servings of succulent pork ribs. Although some might assume pub food fare isn't the...
We decided to take a short trip up to Traralgon to celebrate the end of our rural rotation, and seeming like one of the local favourites, Constancia looked like a good pick. [caption id="attachment_11007" align="aligncenter" width="800"] Two Way Duck - Slow Cooked Spiced Leg and Oven Roasted Breast, Stir Fry of Baby Corn, Shiitake Mushroom, Chinese Cabbage, Crispy Egg Noodles ($36)[/caption] [caption id="attachment_11009" align="aligncenter" width="800"] Seafood Linguini, Chilli, Garlic, Herbs ($29)[/caption] Constancia offers Mediterranean cuisine, and my choice tonight was the pork saltimbocca with apple jus, sprouts, Chinese sauce and a...
The former Isabella's Restaurant within Rochford Winery has undergone a renovation and a change of name. The kitchen of the new Rochford Restaurant is now helmed by Head Chef Raki Andriana, who is no stranger to winery restaurants having done his apprenticeship at De Bortoli Winery. Returning to his roots in the Yarra Valley, he is combining French style techniques and Italian and Middle Eastern influences to create a new menu, working with the wine experts at Rochford to match dishes with their award-winning wines. The central, open kitchen...