The Bendigo Club is combining The Sunday Roast Collection with the celebration of their 100th birthday and what better way than by showcasing the tradition of the Australian Sunday roast.
Manager, Adrian McMahon and his team have developed the event 100 Years of the Sunday Roast to be held on Sunday, June 24.
Adrian viewed the event as a great way to showcase regional meat, fruit and vegetable suppliers.
“We will be working with businesses such as Erindale Farm, Leverton Park, B & B Basil, PepperGreen Farm and others to deliver a fantastic four course gourmet Sunday lunch,” he said.
A Sunday roast would not be complete without wine so Adrian will carefully match local wines to each course with wineries such as Mandurang Valley and Pondalowie already guaranteed to be featured on the menu.
“It will be a day to help celebrate the Bendigo Club’s 100th birthday and, it will help recognise and further reinforce the fact our local produce and wine is as good as anything you can buy anywhere,” Adrian said.
Where: Bendigo Club,
22 Park Street, Bendigo
Cost: Limited tickets are $75
Bookings: Phone 5443 0780.
Other local participants in “The Roast Collection” include Masons of Bendigo.
Chefs/owners Nick and Sonia Anthony are thrilled to be involved with this year’s Roast Collection as the event aligns with the restaurant’s core values of using high quality, local produce.
Masons showcased dish during June will be Rockwood Cottage Spit-roasted Lamb Shoulder served with caramelised onion, broad bean and pistachio nut pilaf, tzatziki and fried vine leaves.
Rockwood Cottage farm is in Sutton Grange, about 30 minutes from Bendigo.
Masons of Bendigo presents dishes in a shared style, therefore this dish is designed to share and enjoy for two people and will be accompanied by two glasses of Pondalowie Heathcote Tempranillo made by master winemakers Dominic and Krystina Morris of Bendigo.
Where: Masons of Bendigo, 25 Queen Street, Bendigo
Cost: Spit roast is available for dinner 6pm to 9pm, June 1 to 30, at $45 for two people. Bookings: Phone 5443 3877.
The Dispensary Enoteca will also be featuring their interpretation of the Roast Collection each night.
The Rare-breed Winter Roast will be a slow-roasted, central Victorian, rare-breed, free-range, Berkshire suckling pig, with roast crackling, chef’s garden and foraged vegetables, daily changing trimmings and local harcourt apple cider jus.
Where: The Dispensary Enoteca, 9 Chancery Lane, Bendigo
Cost: Available for dinner 6pm to 10pm, June 1 – 30, at $75 per couple.
Bookings: Phone 5444 5885 or online at: email@example.com.
Domaine Asmara, at Toolleen is promising an explosion for the senses with their Deep Winter Wine Dinner on June 23 between 6.30 and 11pm.
Award winning chef Fred Thies has put together a multi-course dégustation menu to tickle the taste buds as you immerse yourself in the fine wines of Domaine Asmara. Meet the winemaker and share the passion for excellent food and great wines.
Where: Domaine Asmara, 4 Gibb Road Toolleen
Cost: Seats are limited to 34 guests with tickets $120 all inclusive.
Bookings; Phone 03 5433 6133 or online at: firstname.lastname@example.org.
Feast on suckling pig with local produce and enjoy some of the region’s best drops in a day at McIvor Estate’s contribution to “The Roast Collection” on Saturday, June 30 between 10am and 4pm.
McIvor Estate winemaker Gary Harbor will be joined by chef Stephen Drake from Rose Diner and Bar, Port Melbourne, to celebrate some of Heathcote’s finest produce.
The day will focus on pigs and pork. As lunch is roasting away you can join Gary on a short journey to McIvor Farm Foods to see how the rare-breed pigs are raised before returning to McIvor Estate’s cellar door for a glass of wine before sitting down to a rustic feast of pork teamed with organic veggies from the neighbours at Glenora Heritage Produce and some cheese from local dairy Holy Goat.
Chef Stephen will share his carving secrets and answer any questions.
Where: McIvor Estate, 80 Tooborac-Baynton Road, Tooborac
Cost: Seats are limited to 25 with tickets at $145 for a pork filled lunch, a cookery demo, question time and accompanying wines
Bookings: Phone 03 5433 5266 or online at: email@example.com.