Victoria 2019

Healesville, 13-14 May


  We went through the King Valley on our way to Healesville, eventually ending up for lunch at Chrismont winery. *
  Nick had an excellent prawn and scallop risotto. He is beginning to like rice dishes if they are well flavoured and he loved this.*
  My pumpkin souffle. Tasty but a bit heavy handed with the pickled beetroot
  That evening, we ate at Giant Steps, a winery and brewery. *
  Ham hock terrine. Not the best. *
  Kingfish cevice with figs. *
  The next morning, we visited the Healesville Wildlife Sanctuary and were surprised to find a koala awake and moving during the day. †
  An impressive python. †
  Lizard in a dimly lit enclosure. †
  We had to leave the Sanctuary rather sooner than we wanted, as we had a lunch booking at Yering Station, one of the Yarra Valley wineries. *
  Nick's yummy duck liver pate. *
  Very good salmon tartare but served over black beans which overpowered the gentle fish flavour. Lynn ate them separately. *
  The most extraordinary dessert came looking like black slate tiles. Yuzu curd, labne, meringue and black sesame biscuit. Lots of fun with, I suspect, edible charcoal. Tasted great though. *
  A chocolate dish. Wonder who ordered that. Passionfruit mascarpone mousse and dark chocolate cremoso. *
  Dinner that night was at Innocent Bystander, another large barn in the same area as Giant Steps. *
  Shared charcuterie plate: our go to for a light meal. *
  Dessert granitas with fruit. *

Then only a short drive next day to Red Hill.



Copyright © 2019 by *Lynn Booth or †Nick Booth. Please contact us if you wish to use a photo.