Winter is the time for slow braises and this one is a beauty; tasty and finger licking good. This recipe is matched with our Heathcote Shiraz – a warming combination.
Click here for the recipe Braised Beef Short Ribs
For the last few years we have celebrated a family tradition by holding a salami making day in June. In true celebration of the provenance of our food, we had hands-on salami making followed by a delicious luncheon feast, featuring the humble pig. This was all done in an old dairy at the top of our Yarra Valley vineyard complete with a rustic pop-up ‘restaurant’ in a marquee set up for the occasion. A good chance to get together with family, friends, staff and enjoy a good day just for the hell of it.
This year, we have decided to reverse the party and invite you to join us for a rustic dining experience in our ‘pop-up’ shed at our Locale restaurant. For one week from the 21st August, enjoy platters of Salami, prosciutto and some other delicious porky dishes such as gnocchi with pork ragu and roasted suckling pig along with our normal a la carte menu. And to keep in the theme, we’ll be serving carafes of wine straight from the barrel, specially selected by our winemakers. (We are open every day for lunch and Saturday night for dinner).
Friday night 22nd August will be a special celebration that is completely about the pig; communal tables with generous salumi platters, delicious suckling pig with winter vegetables, beautifully matured cheese, all washed down with carafes of wine. Cost: $85 per person for three courses and wine.
To make a booking for lunch on any of the days we are open from August 21st to the 25th or for our special Friday night dinner (22nd August) phone (03) 5965 2271 or email yarra(at)debortoli.com.au.
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