Another amazing sensory experience on our Gastronomic journey with La Chaine des Rôtisseurs, VIC Chapitre. A big vote of gratitude to our Bailli Daman Shrivastav and his team of dedicated committee members for such meticulously organised event creating an everlasting memory. Also, a big thank you to F & B Director Grant Flack, Head Chef Beth Candy and the entire F&B team at Balgownie Estate, Yarra valley for their exceptional food, wines, service, and hospitality.

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A short one-hour drive from Melbourne city through the meandering roads of the countryside with beautiful views of the lush valley and ranges brought us to Balgownie estate in the lap of Yarra valley. A panoramic view of the vineyard overlooking the property tranquils the mind and is very peaceful.

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The newly refurbished property is centred around 1309 – a modern open kitchen restaurant. Our event was organised in the Melba room, which was perfectly set with 4 tables and opened out onto a porch with vineyard views.

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All members were welcomed with a glass of Cuvee Pinot Noir Chardonnay from Macedon. Almost 30 Chaine members and guests got together catching up on conversations and introductions while nibbling on pass around canapés – Oysters with lime caviar, Yarra Valley goat cheese tart, smoked Buxton Trout mousse on cucumber and Pork Terrine with cornichon gel. Classic French hors d’oeuvre celebrating Yarra produce, prioritising sustainability.

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This was followed by a speech by our Bailli Daman Shrivastav acknowledging the country and welcoming everyone. Chef Grant then spoke about the history of Balgownie estate, Yarra Valley produce and its wines, sustainability and how these reflected on the menu he created.

The entree was paired with a 2018 Viognier, cured Kingfish, poached local prawn with smoked buttermilk and caviar. Perfectly poached sweet soft prawns delicately complimented the acidity in the citrus cured kingfish, brough together by the smoked buttermilk and crunchy cucumber salad. The basil foam in the dish left our palette refreshed.

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The main course was served with two beautiful red wines, the full bodied 2017 Centre Block Shiraz and the 2019 Macedon Pinot Noir. The contrast of the wines paired well with the maple glazed crispy crackling pork belly. It was served with whipped broccoli, pickled cabbage and celery heart salad, gratin potatoes and truffle jus. Really delicious and well- balanced dish. Chef Grant personally came to each guest raining fresh truffle shavings on our pork belly.

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Next came the much-awaited dessert paired with a Tawny Shiraz Port, Yarra valley dairy feta mousse, textures of apple, white chocolate, and pistachio. The sweetened feta mousse was perfectly balanced and went well with the pistachio crisp and apple chips. Such clean bold flavours, mind blowing.

The chefs and the serving staff came were applauded for their exceptional food and service and were awarded Chaine pins as memento. Chef Grant was kind enough to show us his kitchen and showcase some local Yarra produce like the Buxton Truffle.

The even concluded by our Bailli Daman Shrivastav thanking all members and guests for their participation and contribution towards a successful event. Looking forward to seeing you all in our next event.

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Vice-Chargé de Presse Victoria
Abhishek Roy