Yering Station.
Victoria’s premier gourmet destination.
Following the success of its sell-out event with Shannon Bennett in 2015, Yering Station is excited to announce its next chef collaboration. On May 20, Yering Station’s head chef Maxime Croiset will team up with renowned chef Guy Grossi to create a mouthwatering five-course degustation, all matched to Yering Station’s most prized wines. This indulgent lunch will showcase the finest Yarra Valley produce, as Guy shares signature Italian dishes and Maxime presents his contemporary French cuisine. Winemaker Brendan Hawker and viticulturist Andy Clarke will be on hand to chat about the wine pairings, and proceeds from the lunch will be donated to the Children’s Cancer Foundation.
Guy Grossi and Maxime Croiset.
Fine food & wine combine at Yering Station. Regarded as one of Victoria’s leading destinations for fine food and wine, Yering Station celebrates local ingredients and premium estate wines. From long lunches in the restaurant to intimate wine tastings in the historic cellar door, Yering Station has long been a favourite destination for families and friends.
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To celebrate the launch of this event, Yering Station has partnered with Cooked to bring you an exclusive e-magazine, featuring interviews with the chefs, a recipe from Maxime’s restaurant menu, and food and wine suggestions for your next dinner party. We hope you can join us for this once-in-a-lifetime event.
Winemakers Brendan Hawker and Willy Lunn.
You’re invited to lunch with Guy Grossi at Yering Station. When: Saturday 20th May, 12pm-4pm Where: Yering Station Restaurant, 38 Melba Highway, Yarra Glen Bookings: visit yering.com/grossi Price: $210 per person Net proceeds will be donated to the Children’s Cancer Foundation
High flyer
“I’m really looking forward to this event. It’s a beautiful winery in an area surrounded by amazing fresh produce. We’re so lucky to have access to this calibre of food and wine and putting it all together for this charity is very special.” Guy Grossi, chef and restaurateur
Ask about return helicopter transfers to and from Melbourne for $399 per person.
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Meet Maxime Croiset. Following stints in Michelin-starred restaurants in France and London, head chef Maxime Croiset brings his contemporary French cuisine to Yering Station. Where did you learn your craft? I worked at two-Michelin-starred La Chevre d’Or on the French Riviera, before joining the kitchen at Michelin-starred Pollen Street Social in Mayfair, London. When I came to Australia, I worked at Public Dining Room in Mosman, Sydney.
What inspired the move to the Yarra Valley? I was drawn here by the lifestyle. I’d been working in cities all my life, so I wanted a bit of a change.
What do you like most about working at Yering Station? The freedom I have regarding the cooking and the menus. It’s a very family-oriented business and most of the team has been here for a long time. They’re hard-working and passionate about what they do.
How would you describe your cooking style? I like to use classic French techniques to create modern dishes.
What are some of your favourite local ingredients? Zucchini flowers, asparagus, heirloom tomatoes and the Wilhelmina trout. I love getting out there to chat with the region’s producers.
How have you embraced Australian native ingredients? I like experimenting with kangaroo, bunya nuts and wattle seed, but they have such strong flavours so I’m still working out how to best combine them with my style of food.
What’s your favourite food and wine pairing? Oysters with a sweeter style of wine. I love the late-picked Tariquet from Toulouse in the South of France.
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What excited you most about this event? The Yering Station Restaurant is a beautiful setting, and they have a very strong sense of hospitality there. It ties in well with what we do at Grossi Florentino in terms of celebrating local, seasonal produce. I’ve enjoyed a lot of their wines over the years, and they do a great range of nice, easydrinking wines right through to their premium selection, which is superb.
What makes the Yarra Valley such as special destination? It’s home to a fantastic food and wine scene and it’s such a picturesque part of our country. It truly is one of the most beautiful wine regions I’ve seen.
What are some of your favourite Yarra Valley ingredients? We use Yarra Valley Caviar and cheese from Yarra Valley Dairy. We also work closely with growers in the region, who produce nice things for us. And that’s what this lunch is all about – we’re very keen to showcase what those local guys are up to.
What can we expect from the menu?
Five minutes with Guy Grossi. Acclaimed chef Guy Grossi reveals a passion for Yarra Valley produce, and offers a sneak preview of what we can expect from his collaboration with Maxime.
Maxime and I will both grab two or three courses and go from there. I’ll do a pasta course to show my Italian heritage, and Maxime cooks really good French food, so I’m looking forward to working closely with him to develop the menu.
What’s your ultimate food and wine match? I can’t go past duck and pinot noir – I love the idea of a rich duck and porcini ragu with pappardelle pasta paired with a glass of Yering Station Estate Pinot Noir – it has beautiful fruit characters and it cleans everything up with that bright acidity.
I love the idea of a rich duck and porcini ragu with pappardelle pasta paired with a glass of Yering Station Estate Pinot Noir. 05
Pork jowl with bunya nut crumb. Serves 6
Try your hand at one of Maxime’s signature recipes, this pork jowl with bunya nut crumb, smoked ham hock terrine and sage cream.
Brined pork jowl 2L water 750g rock salt 500g sugar 10 cloves 8 bay leaves 1 bunch thyme 2 tbs black peppercorns 1.5kg ice 3kg pig’s jowl (with skin on) 2L rendered duck fat Olive oil, to drizzle
To make the brine, bring the water, salt, sugar and spices to the boil. Place ice in a large saucepan or heatproof bowl. Pour brine mixture over ice and allow to cool. Soak pork jowl in brine for 2 hours. Rinse and pat dry. Preheat oven to 120°C. Place jowl in a deep baking tray, cover with duck fat, then cover with foil and cook for at least 2 hours or until meat is falling apart. Allow to cool, then remove from the fat and peel off the skin. Slice meat 3cm thick. Before serving, sear the slices in a non-stick pan with a drizzle of olive oil until golden and heated through.
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Ham hock terrine 8 apples, peeled 4L veal stock 2L apple juice 3 ham hocks 1 leek, chopped 3 carrots, roughly chopped 3 celery stalks, roughly chopped 2 brown onions, roughly chopped 1 tbs cloves 2 tbs black peppercorns 10 garlic cloves 1 bunch thyme 1 bunch sage, chopped
Simmer apples in juice and 2 litres veal stock until tender. Once cool, cut into quarters and remove core. Place ham hocks in a stock pot of cold water. Bring to the boil, then drain. Repeat this process twice more, then return hocks to pot with vegetables, cloves, pepper, thyme, garlic, remaining veal stock and enough water to cover. Simmer for 3 hours. Carefully pour half of the liquid into a clean pan. Reduce over medium-heat until thickened. Allow hocks to cool in remaining liquid. Once cool, discard skin and pick the meat from the hocks, leaving it chunky. Fold the reduced sauce through the meat, add sage and apples, then season with black pepper. Press in a terrine for 24 hours.
Bunya nut crumb 200g bunya nut 200g cauliflower
Preheat oven to 170°C. Blend the bunya nuts in a food processor, then toast in the oven for 8 minutes or until light brown. Blend the cauliflower in a food processor to form coarse crumbs. Deep-fry until light brown and crunchy. Combine with bunya nut, then season to taste. Sage cream 300ml cream ½ bunch sage, chopped 1 sheet gelatine 135g mascarpone
Place 150ml cream and sage in a small saucepan over medium heat until warm, then allow to infuse for 30 minutes. Strain, discarding sage. Soak gelatine in cold water for 5 minutes. Stir softened gelatine into infused cream, along with remaining cream and mascarpone. Season, chill until cold, then whip until firm. Serve the pan-fried pork jowl with the sliced terrine, bunya nut crumb and sage cream.
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Your guide to food and wine pairing. Yering Station’s winemakers share their suggestions on matching Yering Station wines at your next special occasion. Click on the dishes to discover tried and tested recipes from Cooked.com.au.
Brunch Pop the bubbles! A decadent brunch is taken to the next level with a good glass of sparkling wine. I would pair our Yarrabank Cuvee with buttery croissants or scrambled eggs with smoked salmon. The wine cuts through the richness of these dishes – it’s a little indulgent, but could you say no?
Date night It’s time to pull out something a bit special, and Yering Station’s Reserve Shiraz Viognier is just that wine. This fuller bodied red will match a beef wellington as the higher acidity and balance of tannins will pair well with the richness of the meat and mushrooms. Keep the accompaniments simple to allow the wine to shine.
Easter lunch As the family gets together this Easter, fish is always a staple on the menu. King George Whiting in a butter sauce is a simple yet tasty dish that just needs a few sides, such as a green salad and steamed asparagus. To drink, serve Yering Station’s Estate Chardonnay, a slightly bigger wine style with complexity and texture to complement the food. When you pull those hot cross buns out of the oven, why not try a sparkling wine? Yarrabank’s Crème de Cuvee is a demi-sec style sparkling with a touch of sweetness. The citrus and pastry characters in the wine will complement the sweet spiciness of the buns.
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Dinner party Casual dinner parties with large platters of pasta, risottos, breads and salads allow guests to mingle and help themselves to an array of dishes. Crowd-pleasing pinot noir is the ideal drink for the occasion, effortlessly working with everything from eggplants stuffed with lamb and spices to a mushroom and cheese risotto or a prosciutto pizza. Yering Station’s most loved wine, the Estate Pinot Noir is elegant and silky, ensuring your guests will savour every drop.
Guy Grossi
comes to Yering Station
For tickets please visit yeri n g . co m/gro s s i
Charity Event Net proceeds donated to the Children’s Cancer Foundation
Saturday 20 th May 12 pm to 4 pm Yering Station Wine Bar Restaurant | 38 Melba Highway | Yarra Glen | VIC
Yering Station and its new seasonal, French-inspired menu
TASTE THE YARRA VALLEY