For the second year in a row Jack Rabbit Vineyard will showcase the Bellarine Peninsula’s rich and diverse bounty of fresh, local produce at a very special event.
The vineyard’s 10K Gourmet will present a five course-degustation complete with matched wines this month.
The event forms part of Melbourne Food & Wine Festival’s regional program for 2018.
Every morsel of food – and every drop of wine – will be grown or crafted within 10km of Jack Rabbit Vineyard, located at picturesque Bellarine, between Drysdale and Portarlington.
Jack Rabbit Vineyard general manager Lyndsay Sharp said Melbourne Food & Wine Festival’s theme for 2018, ‘Community’, was a perfect fit for the 10K concept.
“What’s exciting is the fact that the brilliant gamut of producers here on the Bellarine has enabled us to confidently activate such a closed circle supply boundary event like this. It really is a true celebration of all things fresh and fabulous available here on the Bellarine Peninsula,” Ms Sharp said.
“Last year, the event sold out very quickly – the level of interest in local, sustainable dining is both dynamic and gratifying for all whose passion abounds in growing, crafting and delivering our community abundance onto a plate”.
Under the creative culinary direction of executive chef Dwayne Bourke, the 10K Gourmet evening will feature five delicious courses – from just caught seafood to succulent lamb, local goat cheese to fresh local produce.
Sophisticated cool-climate Jack Rabbit wines, perfectly matched with each course by winemaker Nyall Condon, will complete the epicurean experience.
Mr Bourke said the level and quality of produce now available from within the Bellarine Peninsula community was exhilarating and was paving the way for an ongoing, sustainable paddock to plate supply chain.
“The energy and support from local community producers is incredibly positive, they are proud of their produce and thrilled for it to be showcased,” he said.
“I love the fact that this region is now producing seriously interesting menu components – no longer are we talking just plain essentials. We are now privy to a range of more obscure, ‘left of centre’ produce – from local saltbush, exotic herbs, lamb and multi coloured cauliflowers to local butter churned and its bi products such as whey and buttermilk.”
“Of course we are also blessed with the bay directly in front of our restaurant – the array of fabulous seafood on our doorstep is second to nowhere in Australia.”
“We look forward to welcoming patrons to enjoy a great, sustainable dining experience”.
10K Gourmet will be at Jack Rabbit Vineyard form 7pm on Friday16 March.
Tickets, costing $120 a head, are available from Jack Rabbit’s website, jackrabbitvineyard.com.au, or by phoning 5251 2223.
