A NEW dining experience is promising to put a spring in the step of Bendigo food lovers.
Bendigo Corner Store Cafe executive chef Lee Bryant and Bendigo Beer’s Justin McPhail are marrying their passion for quality produce and micro manufacturing to form the dining event, Dejustation.
Their first, six-course degustation named Spring Lamb, will be hosted by the historic Goldmines Hotel on November 17.
Using local ingredients to create items such as lambington – pressed lamb’s tongue with savoury coconut crumble and raspberry ale sauce – the duo hope to showcase a unique take on classic dishes.
“We’re excited to be able to add to Bendigo’s burgeoning fine dining scene with menus that wouldn’t necessarily be viable in the day-to-day running of restaurants,” Mr McPhail said.
“Using our combined knowledge (and Lee’s valuable experience), our aim is to challenge people’s perception of food, and to encourage the food conversation.
“Most of all, we want our experience to be affordable and accessible.
“Our first full degustation has six courses with matched beverages for only $99.” As preparation for the main event, the duo will hold a 10-person, three-course trial today.
Limited seats remain.
The main event will feature a six-course beer- and wine-matched dinner using lamb sourced from Harcourt’s Jararra stud.Mr McPhail said he and Mr Bryant hoped to show off what central Victorian producers could do.
“Next year will be a big year for us, with an aim to promote Bendigo’s best young chefs, and bringing some of the more well known chef’s from Australia to Bendigo to show them all our fantastic region has to offer.”
For more information or to book, visit www.dejusta