The Pairing Method: Food and Wine Down to the Element

Last year we celebrated Good Food Month by hosting the ultimate dining experience: an opportunity to create your own dish with 2-hatted chef Tyson Bertoncello, based on which elements pair best with our Pinot Noir.

This year we’re bringing The Pairing Method back in June, and we’re upping the game with two chefs on board!

We’ll kick-off with a wine tasting by Master of Wine Meg Brodtmann, before exploring different ingredients and how they transform what’s in your glass. Then, 2-hatted chef Tyson Bertoncello will create a dish, based on the group’s favourite elements on the day – in front of your very own eyes!

After enjoying a custom-made creation as your entrée, The Farm Executive Chef Anthony Cutajar will step in and serve the perfect pairing for our White Label Cabernet, which has been reverse-engineered using The Pairing Method.

To finish, a dessert matched with our Two Barrel Batch Muscat. The sessions will be held in The Farmhouse, and limited to small groups for each event to ensure an intimate experience with our experts.

Due to our convenient location less than 30 minutes from the CBD, we recommend taxi or Uber. If you chose to drive, spittoons will be made available. Please clarify any dietary requirements in the ticket notes.

BOOKINGS REQUIRED | book tickets below | 1 ticket per admission | please notify us of dietary requirements | Please note, some guests might be seated on a shared table |
COSTING PER/PERSON | $160 |  Includes 5 wines and 3 courses |
DATES | June 4th (Lunch), June 18th (Dinner), June 19th (Lunch), June 25th (Dinner), June 26th (Lunch)

FIND OUT MORE | for further information, please contact: enquiries@robdolanwines.com.au

Welcome wine – Rob Dolan Black Label Sparkling Blanc de Blanc

Wine Tasting – White Label Chardonnay and Pinot Noir with Meg Brodtmann MW

The Pairing Method – Guests will be guided through different ingredients to test with the Pinot Noir

Entrée –Tyson Bertoncello will create a ravioli dish in a live demonstration, flavours dictated by you
White Label Pinot Noir

Main – Slow roasted Southern Ranges porterhouse, cafe de Paris butter, Jerusalem artichoke, capers
Mt. Zero wholegrain farro salad, tapenade, Basil, goat cheese
White Label Cabernet Sauvignon

Dessert – Coffee meringue, cardamom crème patisserie, Kahlua, coconut
Black Forest tartlet, kirsch, sour cherry
House-made doughnuts, Nutella, vanilla sugar
Two Barrel Batch Muscat

Includes 5 wines and 3 courses.