December, 2018

September, 2018

August, 2018

  • Cracking the code on cheffy terms

    28 August, 2018 Cracking the code on cheffy terms

    Sometimes fine-dining menus can seem like more of a maze than a relaxing pre-dining experience. Here, we breakdown some of the cheffy terms you’re likely to come across and include recipes so you can test them out at home.
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  • Cooking the classics

    27 August, 2018 Cooking the classics

    We consider those classic recipes we go back to time and time again.
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  • IGNI: The first year

    06 August, 2018 IGNI: The first year

    VIDEO: Acclaimed chef Aaron Turner's stirring account of love, loss and starting again.
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May, 2018

February, 2018

  • How a chef cooks for those he loves

    13 February, 2018 How a chef cooks for those he loves

    Skipping the crowds in favour of a lovingly prepared meal at home is your best bet for a romantic Valentine’s Day. This is chef Jock Zonfrillo's idea of a nice night in.
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January, 2018

December, 2017

October, 2017

September, 2017

  • Win a pro toastie pack

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    Indulge in the ultimate comfort food with this kit, including a no-mess Breville press, a copy of Darren Purchese's Chefs Eat Toasties Too and a subscription to Cooked.
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August, 2017

July, 2017

June, 2017

  • Winter entertaining with Gill Meller

    08 June, 2017 Winter entertaining with Gill Meller

    Gill Meller is in the country, his first time to Australia, showcasing his beautiful book Gather with a series of dinners and classes. We caught up with him to find out what's on the menu for his Aussie guests.
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April, 2017

February, 2017

January, 2017

December, 2016

October, 2016

September, 2016

August, 2016

July, 2016

June, 2016

May, 2016

April, 2016

March, 2016

February, 2016

January, 2016

December, 2015

November, 2015

  • Christmas basics: the perfect custard

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    We're looking at those staple recipes that can make or break your Christmas spread. First up, the much-misunderstood sweet seductress, custard.
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  • Halfway Home

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    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
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  • Bubbles or nothing

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    Out to impress this party season? To take your entertaining game to the next level, we’ve teamed up with our friends at Halliday Wine Companion to share tips on matching sparkling wines to a range of show-stopping canapes.
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  • The anatomy of the perfect burger

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    Looking for your next weekend challenge? Why not have a crack at making your own cheeseburgers from scratch? Chef Daniel Wilson shares the secret recipe to recreating his famed Huxtaburger, from bun to patty and everything in between.
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  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
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October, 2015

September, 2015

May, 2015

April, 2015

March, 2015

February, 2015

January, 2015

December, 2014

November, 2014

October, 2014

September, 2014

August, 2014

July, 2014

June, 2014

May, 2014

April, 2014

March, 2014

February, 2014

  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
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  • Melbourne Food & Wine Festival 2014 | Our picks

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    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
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  • Philippa Sibley's expert guide to sweet pastry

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

    Master of the dough Philippa Sibley shares her step-by-step guide to making sweet shortcrust pastry, taking you through everything you need to know to perfect the art of peerless pâte.
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  • In season | Eggplant

    21 February, 2014 In season | Eggplant

    The unsung hero of the nightshade family, eggplant is found in cuisines the world over. From Sicily to South East Asia, the Middle East to the Mediterranean, many signature dishes feature the versatile aubergine. We sing the praises of the humble eggplant.
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  • Everything you need to know about cuts of pork

    17 February, 2014 Everything you need to know about cuts of pork

    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
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  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
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  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
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  • Guide to styling handmade edible gifts

    05 February, 2014 Guide to styling handmade edible gifts

    There's nothing more thoughtful than a handmade edible gift. April Carter shares her tips and tricks for making beautiful and delicious treats for those you love.
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January, 2014

December, 2013

November, 2013

Wining and dining in the Yarra Valley

Sarah Gamboni
07 January, 2016

Fabulous food and wine combine at Yering Station in the Yarra Valley, as we discovered when we sampled their new menu.

Yering Station

Just over an hour’s drive from Melbourne, the Yarra Valley has become my go-to for weekend getaways, one-day winery tours, and long, boozy lunches (with a designated driver, naturally).

For winery dining with a view, it’s hard to go past Yering Station in Yarra Glen. Victoria’s oldest winery is home to an historic cellar door and contemporary restaurant, which is still scoring architectural plaudits almost 20 years after it was built.

Yering Station cellar door

On a recent visit, hosted by Yering Station, I joined winemaker Willy Lunn for a wine tasting in the Devaux Room, followed by lunch with Brad Rathbone in the restaurant. The tasting kicked off with the 2010 Yarrabank Cuvée (sold out, I'm afraid), an elegant sparkling with crunchy acidity, green apple pep, and a creamy mouthfeel thanks to four years on lees. “I pick on flavour, rather than acid,” said Willy. “We’re not out to make Champagne, we’re just trying to make great Australian sparkling wine.” Mission accomplished, I’d say.

Next up Willy poured a pair of chardonnays. With its flinty, mineral aromas, and crisp palate of grapefruit pith acidity and a gentle lick of smoke, the 2012 Yering Station Chardonnay ($40) is my kind of chardonnay. Still quite taught and reserved on the nose, the 2013 Yering Station Reserve Chardonnay ($120) is one for the ages, with length and drive that will ensure its longevity, and body courtesy of mid-palate sweetness.

The pinot noirs are similarly en pointe, starting with the perfumed 2012 Yering Station Pinot Noir ($40), with its nose of black cherries and violets, followed by the 2013 Reserve Pinot Noir ($12). Made with 100 per cent whole berries (and very little whole bunch), the Reserve has savoury, briary notes, bright cherries and plums on the palate, and supple, silky tannins.

Another standout in the Yering cellar is the shiraz viognier. “In the Valley, shiraz can be a bit skeletal, a bit boney,” says Willy. “Viognier adds that body and plushness.” Willy's co-ferment of the two grapes, plus astute site selection, has resulted in wines that balance pepper and cooking spice with black fruits and floral perfume.

Tasting complete, it was over to the restaurant for lunch with Brad, where chef Tom Johnston presented his new summer menu.

Yering Station goat curd

Freshly made goat’s curd with a rubble of beetroot couscous, hazelnuts, radish and snow pea sprouts held a clever surprise: those ruby nubs that looked like pomegranate were actually sweet little pops of compressed strawberry. The earthiness of the beet and the lactic tang of the goat’s curd married well with the still-bright 2002 Yering Station Chardonnay.

Yering Station trout

For his next summer-perfect starter, Tom sourced Wilhelmina trout from the nearby town of Murrundindi. He brushed the trout with miso then torched it to a burnished, nutty glaze, before finishing the dish with a delicate horseradish foam, crisp kale leaves and freshly plucked herbs from the kitchen garden. To match, the bone-dry 2015 Village Nebbiolo Rosé.

Yering Station duck

Main course was blushing-pink duck breast and a crimson-hued collection of pureed and pickled beetroots, wafers of rhubarb and dollops of duck liver paté, the tart sweetness of the beets and ‘barb cutting through the richness of the duck. The 2012 Yering Station Pinot Noir was the pitch-perfect wine match to this flavourful dish.

Yering Station pavlova

To finish, Tom’s pavlova with charred stone fruit and roasted pineapple sorbet could well be my favourite dessert of the season. Not too sweet, and loaded with local berries, scorched meringue and the subtly smoky fruits, it was a triumph with the aromatic, tropical fruited 2015 Yering Station Cane Cut Viognier.

Yering Station
38 Melba Hwy, Yarra Glen

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