The next hottest food and wine destination down under is a hop, skip, and kangaroo jump away from Sydney in a town called Mudgee. Get inspired by these ten mouthwatering morsels.
In the Mudgee wine region of Australia, fine dining restaurants still manage to serve the very best food in a relaxed, countryside atmosphere.
Much like the Granite Belt where wine tourism developed as a way to get people to the tasting room, so do the restaurants in Mudgee beckon Sydney-siders and other out of towners to their wine region.
Pronounced MUH-JEE, it is about a 3 hour drive from Sydney, Australia.
One should always start a meal with homemade cultured butter, local olives, and homemade pork rillette too if possible.
In particular, two restaurants in Mudgee stand out:
Both source local ingredients and serve up fine dining fare in a relaxed, countryside atmosphere.
In addition, these are “hatted” restaurants, which is the country’s reigning restaurant rating system given by the Australia Good Food Guide.
The Zin House is a family affair with the winemaker’s wife as the chef and son as the sommelier.
Since it is a wee bit far to travel all the way there, tickle your tastebuds and get inspired with these top 10 fine dining dishes.
Fine Dining Fare From The Zin House
#1 Make a Vegetable Tartare
Beets are finely chopped, molded into a disc, and topped with shaved fennel and asparagus with a drizzle of hazelnut oil and hempseed granola.
#2 Move over meat pie; make room for Green Goddess pie
This vegetarian pie could put a meat pie to shame. Stuffed with kale, spinach, arugula, garbanzo beans, feta cheese, hummus, eggs, and topped with sesame seeds, it is just as filling and oh so wholesome. Served here with aioli and tomato-olive tapenade for garnish.
#3 Make a Sesaonal Ragu
Pasta dishes can be very elegant with a seasonal ragu. This spring inspired one has braised lamb, asparagus, and peas, spilled over fresh tagliatelle pasta. No thick sauce required, just the jus from the cooked lamb and vegetables.
Pasta would be remiss without wine. This lamb ragu came paired with an organic merlot, decanted for 2 hours for full aroma and flavor.
Inspiration from the Pipeclay Pumphouse Restaurant
#4 Curry Mussels for a Crowd
Mussels steamed with red curry paste, chili and coconut milk are easy to make in a big pot to serve family style.
#5 Get your game on
Kangaroos are considered pests in Australia, due to their abundance. Their meat is rather lean and makes a very clean tasting tartare. Served here with sweet potato chips and puree.
#6 Cook potatoes in a liter of butter
Go big or go home, on the butter that is. Potatoes are confited in a healthy amount of butter and topped with crispy potato strands.
#7 Scallop Boudin Blanc look just like scallops
What look like full size dayboat scallops are actually a French style white sausage made here with scallops.
#8 Never say “no” to Gnocchi
Sauteed gnocchi topped with succulent braised lamb.
For the vegetarian version, top sauteed gnocchi with a fresh whipped lemon ricotta cream.
#9 Poach in truffle oil
Sauteed wild mushrooms with an egg poached in truffle oil.
#10 Top with tempura
Tempura onion rings on top of seared steak with a sprinkle of onion ash.
I dined at these restaurants as part of the Wine Media Conference in October 2019. Unfortunately, we did not have time to talk to the chefs, but the food was so good, I had to make this brief photo essay to remember and share.
Perhaps you will be inspired to try one of these ideas too. 🙂
More Food & Wine Ideas from Down Under
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Flames of Climate Change for Granite Belt Wineries
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