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The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

GT reader lunch: Oakridge, Victoria

There's something to be said for doing things in situ. You're going to love cooking from Matt Stone's new book (see page 106), and the ways he makes minimising waste an exercise in generosity.

But you'll also love seeing how Stone does it back at his place, when "his place" in this case happens to be the stunning Oakridge estate in the Yarra Valley.

Here Stone has enviable resources at his disposal - stunning local produce and the occasional edible insect among them - and puts them to great use in one of the country's most progressive new restaurants.

See for yourself at a four-course lunch to celebrate his first book, The Natural Cook. It'll be an afternoon of great ideas framed in great food. (And the wine's no slouch, either.) "My ethos is not only what I cook but what I choose to cook with," says Stone. "Australian cuisine is all about embracing our native ingredients."

That translates on the day to the likes of whitebait seasoned with crushed ants, and foraged greens with kangaroo and indigenous spices.

Duck breast, beetroot, fermented turnip and kale.


"In the Yarra, you're surrounded by amazing produce, which helps in making ethical choices," says Stone. Add in splendid views, two stunning desserts, and estate wines selected by Oakridge winemaker David Bicknell, and we think you'll agree that a little green living is good for the soul.

Join us for lunch at noon on Sunday, 28 August at Oakridge, 864 Maroondah Hwy, Coldstream, Vic. The cost of $120 includes four courses and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (03) 9738 9900. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au

Oakridge Reader Lunch Menu

* Chickpea falafel, sour cream

* Spiced cauliflower

* Whitebait, ants, myrtle 2012 Oakridge Blanc de Blanc, Yarra Valley

* Barbecue flatbread

* Smoky eggplant dip

* Fermented vegetables

* Pickled vegetables

* Chicken broth 2015 Oakridge LVS Chardonnay, Willow Lake Vineyard, Yarra Valley

* Kangaroo, native fruits, herbs and spices

* Pork loin, fermented pear sauce, Brussels sprouts

* Greens, weeds, myrtle

* Witlof, citrus, date and coriander salad

* Roasted broccoli, ancient barley and almond salad

* Beetroot, stalks and all 2015 Oakridge LVS Pinot Noir, Willow Lake Vineyard, Yarra Valley

* Lemon mascarpone parfait, frozen cumquats

* Cinnamon doughnuts 2016 Oakridge LVS Botrytis Gris, Yarra Valley

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