Burgundy, Barolo, Barbaresco, Blaufrankisch and birds are on the menu at this super-indulgent long lunch at Midnight Starling in Kyneton. Chef Steve Rogers will create a five-course menu using pigeon, duck, quail, partridge and guinea fowl, with each course matched to some of the world's most luxurious wines. Think Domaine D’Auvenay, Domaine Jacques Prieur, GD Vajra, La Spinetta and more, all selected by wine importer Patrick Walsh. An event for people that don’t do things by halves.
12:30PM-4:30PM, 17 March, Midnight Starling, $1003
Lindenderry Estate chef David Green is enjoying exploring his new backyard in the Mornington Peninsula after many years at Lake House Daylesford. Now he'll share his passion for the produce of the region at a long-table lunch among the vineyards of the estate. Don't miss the chance to eat at one of the most picturesque settings on the Peninsula.
12:00PM-3:00PM, 17 March, Lindenderry Red Hill by Lancemore, $151
If you nerd out over prime cuts and dry-ageing, don't go past this five-course dinner devoted entirely to Australian wagyu. Showcasing various cuts and ageing methods from benchmark producers including Sher Wagyu and Robbins Island Wagyu, the team at The Woodhouse will match all five courses with premium wines from the region.
7:00PM-10:30PM, 15 March, The Woodhouse, $253
Art and food meet on the plate at this degustation by Paringa Estate chef Adam Beckett. Over five courses Beckett will use local and seasonal produce to depict an iconic location or visual element of the Mornington Peninsula. Wine selections by Paringa Estate owner and winemaker Lindsay McCall will amp up the X-factor.
6:30PM-10:30PM, 16 March, Paringa Estate, $195