A Day in the Yarra Valley

September 30, 2015

A Day in the Yarra Valley - Part 2

After our visit to the Yarra Valley Regional Food Group Farmers’ Market, we headed over to Yering Station’s Cellar Door for a private wine tasting. The Cellar Door and Wine Store are situated in the original winery building (circa 1859). We sampled some wine from the Yering Station ‘Reserve’ and ‘Estate’ collections. Chardonnay, Pinot Noir, and Shiraz Viognier were tasted and I must admit that I found them all spectacular even though I am a white wine enthusiast. I learnt so much during the tasting about the different characteristics of wine and was given a greater appreciation of the wine tasting process. Next time you are in the Yarra Valley, I strongly suggest booking you and your friends in for a wine tasting...

Whilst we were learning about wine during the tasting, Shannon Bennett touched down in a red helicopter to come and say hello to me... Oops, I mean he stopped by to catch up with Yering Station’s Head Chef, Tom Johnston...

The Cellar Door is open Monday to Friday from 10.00am to 5.00pm and Saturday and Sunday from 10.00am to 6.00pm. Don’t forget to grab some Yarra Valley Regional Food Group goodies from the shop on the way out...

After the wine tasting, we ventured upstairs to Matt’s Bar where you can enjoy more of the Yering Station wine collection with some delicious share plates and tapas. Try a ‘Sticky Pork Slider with apple and celeriac remoulade ($7.00 each)’ or a ‘Cheese plate ($26.00)’ with a glass of your favourite Yering Station wine... However, the menu changes daily so expect something different every time. Sit indoors or out on the amazing deck area where you can take in the magnificent views. Matt’s Bar is open Saturday and Sunday from 10am.

To visit the Yarra Valley, check out Wine Compass...

Address: 38 Melba Hwy, Yarra Glen, VIC

Phone: 03 9730 0100

After our visit to Yering Station, we were escorted by Yarra Valley Transfers over to Locavore Studio in Lilydale. Locavore Studio is hidden away in the backstreets of Lilydale. My friends that live nearby have been very excited to hear that they have a cooking school right on their doorstep! Chef Jessie Rae Crossley started off her career in the Yarra Valley and has now returned to share her culinary knowledge at the Locavore Studio. Her experience and tales from working in London, France and for the rich and famous on the Super Yachts, is clearly evident in her fun and engaging classes. Jessie’s dishes are simple for you to replicate and are delicious too! Her recipes highlight the wonderful produce from the Yarra Valley. Participating in one’s of Jessie’s classes in this modern cooking studio would be a great experience for you and your friends or family. Private catering is also available so keep Locavore Studio in mind for your next event...

We were greeted by Jessie with a glass of champagne. We then learned more about the Yarra Valley Regional Food Group from Martin Cheney.

We congregated around the main cooking station to watch Jessie demonstrate the dishes that we would later recreate. Jessie’s passion and stories made the class an absolute joy. First up was the ‘Yarra Valley Chilli Linguini with ashed goats cheese, Buxton Trout and capers’...

Then we learnt how to make the perfect steak with a recipe for ‘Dry aged steak with Chimichurri salsa’...

Next up was the side dishes. A simple micro herb and red sorrel salad followed by ‘Oregano and garlic focaccia’...

Then it was time for dessert... Strawberry and Stroopwafels trifles! We had seen these Stroopwafels earlier in the day at the Farmers’ Market.

Now it was the bloggers’ turn to recreate Jessie’s dishes. I was paired up with the lovely Dani from Eat My Street to cook the ‘Yarra Valley Chilli Linguini with ashed goats cheese, Buxton Trout and capers’. I’m a big fan of Yarra Valley Pasta and was excited to be on this workstation.

Once we all had completed our dishes, we sat down at the gorgeous rustic table with equally beautiful table decorations, to enjoy our creations. It was very scrumptious indeed...