With over 12 years of experience as a chef, Mikey Newlands has worked in Michelin starred kitchens in London, as a private chef to the Cadbury family in the south of France and in Melbourne kitchens. He's currently based in the beautiful Bombay Hills, at Bracu restaurant, nestled in the Simunovich olive grove. He lives on site, and is a passionate gardener, growing as much of the produce for the restaurant himself as possible. He's also been known to forage the roadsides for nasturtiums, borage flowers and anything pretty and edible. He's also a Beef + Lamb Ambassador chef.
On Monday and Tuesday, the impressive Miele demonstration kitchen was host to two demonstrations, followed by a three course meal matched with Marisco Vineyard's The Kings Series wine. It was an amazing insight into the preparation behind a fine dining style meal, with Mikey concentrating flavour into gels, mousses and oils that contributed to dishes bursting with textures and taste.
What we ate:
On arrival: Olives, Smoked Chicken Fat and Vanilla, Garden Beignets, Sables. Matched with Marisco's 'The King's Bastard Chardonnay'.
First course: Charred Monkfish, Seaweed, Sorrel and Apple. Matched with Marisco Vineyard's 'The King's Favour' Sauvignon Blanc.
Second course: Carpet Bag Steak. Matched with Marisco Vineyard's 'The King's Wrath' Pinot Noir.
Third course: Wild Strawberry Souffé with Créme Fraiche Sorbet. Matched with Marisco Vineyard's 'A Sticky End' Noble Sauvignon Blanc.
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