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Vinocotto Figs with Prosciutto

Vinocotto Figs with Prosciutto

by Mornington Peninsula Tourism - 12/11/2015

Figs ripened in the late summer sun never tasted so good with this home made Vinnocotto from the talented team at Foxeys Hangout Winery. Figs ripen gradually on the tree so they are around for a while, but at their most delicious when picked ripe and warm from the tree. Sweet succulent figs ripened in the sun and local grapes make this simple dish from the team at Foxeys Hangout Winery all the more delectable. And if you grab some Proscuitto from Wollumbi Farm it's all the more delicious. Use this recipe to create your own Wine Food Farmgate menu, then share all of your delicious creations with #winefoodfarmgate. We would love to see what you make!


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Crispy skinned Port Phillip Bay Snapper

Crispy skinned Port Phillip Bay Snapper

by Mornington Peninsula Tourism - 10/10/2015

Try this crispy skinned Port Phillip Bay Snapper - served with sesame scented soba noodles floated in Asian broth. 

Use this recipe to recreate your own Wine Food Farmgate menu, then share all of your delicious creation with #winefoodfarmgate

Top Tip - pick up your Port Phillip caught snapper from Peninsula Fresh Seafood in Safety Beach and your vegies from Peninsula Fresh organics in Baxter or Benton Rise Farm in Tyabb.

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Duck Breast with Parsnip, Red Wine Lentils and Cotchino Sausage

Duck Breast with Parsnip, Red Wine Lentils and Cotchino Sausage

by Mornington Peninsula Tourism - 5/10/2015

A richly flavoured dish perfect for a romantic dinner for two, or totally impress at a dinner party. Use this recipe to recreate your own Wine Food Farmgate menu, then share all of your delicious creation with #winefoodfarmgate

Top Tip - pick up your vegies from Peninsula Fresh Organics in Baxter, Kings Fresh Vegetables in Rosebud,  or Benton Rise Farm in Tyabb, your bacon from Woolumbi Farm in Tyabb and your olive oil from Harts Farm in Red Hill, or Green Olive at Red Hill.

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Max’s Tuscan Stuffed Pork

Max’s Tuscan Stuffed Pork

by Mornington Peninsula Tourism - 15/09/2015

An Italian classic - just like mama makes, but better! Max's Italian heritage comes to the fore in this classic dish. Simple flavours cooked slow to bring out the flavours.

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The art of creating an edible landscape from Farm to Fork

The art of creating an edible landscape from Farm to Fork

by Mornington Peninsula Tourism - 1/09/2015

Sue and Greg O’Donoghue came to the Mornington Peninsula in 2002 when, after spending a weekend in Sorrento, they decided to drive through Main Ridge and Red Hill on the way home, saw a property with a big ‘for sale’ sign and on impulse took a walk around it.  They quickly realised it was a beautiful place to bring up their young children, who were both less than 2 years old at the time, and an ideal place to fulfil their passion – to grow olives, grapes and have a food business.   So they did the sea-change; buying themselves 27 acres in Red Hill, planting an olive grove the next year, and continuing to evolve the property into what it is today.

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