This was published 6 years ago
Seven dishes you must try in the Mornington Peninsula: Guy Stanaway, executive chef at Jackalope Hotel
Salumi at the Independent Wine Store. Credit: John Freeman
2015 POBBLEBONK FIELD BLEND, QUEALY WINERY AND CELLAR DOOR
This vineyard is one of the more unassuming on the peninsula, but the wines are anything but. Kathleen Quealy is an exciting, irreverent grower and producer of cool climate wines with a fearless take on winemaking. The cellar door experience is ever changing and always memorable.
Guy Stanaway of Jackalope Hotel.
SALUMI PLATE, THE INDEPENDENT WINE STORE RYE
The IWS represents the best of Mornington Peninsula wines, as well as a broad range of exciting and emerging producers of Australian and international wines. The wines have been hand selected by Angela to ensure quality and you can sit in the sun with an interesting glass and plate of salumi or get a great recommendation on what to serve with slow braised beef cheek and local pine mushrooms.
CAPRIOLE, MAIN RIDGE DAIRY
Producing complex, intriguing cheeses which are a triumph in texture, Main Ridge Dairy keeps me coming back – if only for the copious helpings of perfectly ripe Capriole. This mould ripened, ash rolled goat's cheese has a fresh yoghurty centre, ringed by a molten layer of ripe cheese and is divine with local quince membrillo. Visits to the dairy are greeted by some of their 200 bleating goats enjoying the pasture, and year round production of milk is carefully and sustainably managed. Knowing this, I can enjoy it even more.
COFFEE, COMMONFOLK
As a chef coffee is a huge (huge) part of my life, and Commonfolk's holistic approach keeps me returning. produces single-origin coffees from personally sourced producers in the legitimate spirit of fair trade. If you prefer to patronise coffee shops tucked away in the back of an industrial estate and humming with creativity, this might be the place for you too – if you can wrangle a seat.
JANINE'S TIRAMISU, COOK AND NORMAN TRATTORIA
Rowan and Janine make absolutely everything in this eatery in picturesque Flinders. It boasts a great local wine list, friendly service and perfect bowls of handmade pappardelle with sticky braised goat or duck. Oh, and definitely order the tiramisu to finish.
OLIVE OIL, LEONTYNA
Jill and Julian are passionate about great quality olives and olive oil. We use the Leontyna as our table oil in Rare Hare and it is definitely a go-to when entertaining at home. The Black Label is an extra virgin olive oil, made from 99 per cent piqual olives. They first established their olive grove at Paringa Ridge in Red Hill in 2003.
See leontyna.com.au
SHIITAKE MUSHROOMS, BENTONS RISE FARM
Ryan Sharpley is the man behind Bentons Rise Farm, a co-op for locally grown produce but Ryan has a passion for growing mushrooms. We buy beautiful shiitake and oysters (pink, yellow, pearl). This is a one-stop shop for peninsula produce and has a lively weekend market housed in an antique 1910 train carriage.
See brf.com.au
New Zealand-born, award-winning chef Guy Stanaway carved a career in Asia with Aman, before becoming Head Chef at Noosa's beachside institution, Bistro C. Now Executive Chef at Jackalope on the Mornington Peninsula, he is garnering the accolades as he uses local produce at fine dining Doot Doot Doot and the cellar door restaurant, Rare Hare. See www.jackalopehotels.com
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