Wine Food Farmgate Trail

Find Mornington Peninsula wineries, farm produce, restaurants and more

One of life's greatest pleasures is the Mornington Peninsula - a place where you can eat, drink, forage, shop, learn, and tour. Wine Food Farmgate reveals the Mornington Peninsula’s most delicious secrets. How do you get a sensational seasonal snapshot of the Mornington Peninsula? Just follow the Mornington Peninsula Wine Food Farmgate trail, where you can eat, forage, sip, shop, learn and tour the very best of this region.

Just drive through our region, and the Peninsula's love affair with wine, fresh produce, seafood and bountiful food on the table is quickly revealed. Taste it, sip it, pick it, catch it, take it home with you. Summer brings berries and cherries, while autumn is time for apples and pears.  In winter, forage through the hinterland for seasonal produce, warm up with a meal beside a roaring fire or enjoy your favourite tipple overlooking glorious countryside. Stride out on a beach walk then reward yourself with hot soup or a woodfired pizza and a glass of red wine in a seaside village. Return in the Spring for crisp, fresh vegies and cherry blossom. 

You will find many wine, food and farmgate experiences hidden away throughout the Mornington Peninsula. You just need to know where to look. To help you discover them, we've brought the finest together to create the Mornington Peninsula Wine Food Farmgate Trail.

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Cured Port Phillip Bay Snapper, Pickled Rhubarb and Avocado

This recipe from the team at Port Phillip Estate offers delicate flavours that enhance the local fish, and with local avocadoes that ripen slower and have richer creamier texture it is even better!

INGREDIENTS - SERVES 4

 

500g sashimi grade fresh snapper  fillets (boned and thinly sliced)

For Pickled Rhubarb
1 bunch rhubarb (shaved length ways)
1 cup Mock Red Hill apple cider vinegar
1 cup water
1 cup castor sugar
½ tsp salt
2 tbs mustard seeds
½ tsp black peppercorns
½ tsp clove
2 star anise

For Avocado Purée
1 Mornington Peninsula avocado
1 lemon (zested and juiced)
1 tsp crème fraiche

For Ceviche Dressing
1 birds eye chilli (finely diced)
4 limes zested and juiced
Half bunch of chopped coriander 

Garnish
thinly sliced red onion
micro greens
salt and pepper

METHOD
The day before:  boil together water, sugar, vinegar and spices. Pour over the rhubarb and leave at room temperature for at least 12 hours. 

On the day: Drain the rhubarb. Purée the avocado, lemon and crème fraiche to a smooth texture. Mix all the ceviche dressing ingredients together.

TO SERVE
Place the snapper on a plate. Pour the ceviche dressing over the sliced snapper just prior to serving. Top with rhubarb pieces. Add avocado puree alongside.  Garnish with micro greens and sprinkle with freshly ground salt and pepper.

MATCHED BEVERAGE
Kooyong Single Vineyard Faultline Chardonnay 2012.

ABOUT PORT PHILLIP ESTATE
The Dining Room at Port Phillip Estate is a refined space offering exceptional food and wine. The cuisine is infused with a strong European sensibility. The menu changes regularly with the best of the season. The relationship between food and wine is symbiotic, in both pursuits we strive to highlight terroir and seasonality.

263 Red Hill Road, Red Hill South
Tel: 03 5989 4444
www.portphillipestate.com.au

 

 
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