Lindenderry at Red Hill hosts cooking class with top chef Ben Devlin
HERE’S your chance to sharpen your skills in the kitchen with the help of some of the country’s best chefs.
South East
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The chance to taste dishes created by a chef who sharpened his skills at the world’s best restaurant doesn’t come along very often.
When it’s served as a delectable package including a cooking master class and weekend away in a boutique hotel it’s impossible not to dig in.
Lindenderry at Red Hill recently hosted a gourmet weekend with Ben Devlin.
The Noma alumnus is now the head chef at Paper Daisy at Halcyon House.
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He agreed to take some rare time out from his beach kitchen on the Tweed Coast, NSW to apply his simple but sophisticated approach to Mornington Peninsula produce.
“I’ve heard a lot about this region and I’m excited to work with the produce,” Devlin said.
“I’m especially looking forward cooking with the mushrooms, which I believe we can forage right here on the property.”
Our indulgence began with a glass of Lindenderry sparkling in front of an open fire in the living room before a memorable meal in the private dining room.
Executive chef Paul Witherington showcased the region’s autumn harvest over four courses.
His standout dish was a chestnut brandelli with pine mushrooms, confit egg yolk and kale featuring wild fungi harvested from the property that afternoon.
The hardier guests continued on with another glass or two of Lindenderry’s finest while we retired to our big comfy bed and private fireplace.
The following morning we were distracted from our dustiness with a breakfast buffet before settling in for Devlin’s master class.
The Byron Bay native loves to cook simple food, eschewing fancy gadgets and tricky techniques.
As he cooked Devlin shared his story, from his introduction to the food scene as a teen making fish and chip sandwiches to his passion for apples, reflected by the apple tree ink on his forearm.
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Not surprisingly apples also featured in the dessert he demonstrated for the class — an apple and rye clafoutis with apple wood cream.
The class ended with a taste of both dishes and the obligatory selfies with Devlin.
We spent the rest of the afternoon exploring the property.
Lindenderry was recently redecorated by renowned design studio Hecker Guthrie.
The reimagining brings light and space without sacrificing the quiet corners perfect for reading and naval gazing.
The walk was both relaxing and invigorating and a sharpened our appetite for the culinary adventure to come.
Devlin didn’t disappoint with a four-course feast including paper bark roasted hapuka, sugar-loaf, potatoes and pippies and the visually stunning blue butterfly pea flower granita, pandan curd and blueberries.
The savory courses were matched with Lindenderry wines including a chardonnay and pinot noir made from the 2013 harvest of grapes grown on the property and a 2017 rose and a 2016 pinot gris created from Macedon Ranges fruit.
Winemaker Barnaby Flanders was on hand to answer any questions.
“I feel like I’m getting a bit of a free ride here,” he said.
“I’m pretty happy with the wines we’re serving, but Ben’s dishes are taking them to the next level.”
The writer was a guest of the Lancemore Group.
To book your own gastronomic escape at Lindenderry go to lancemore.com.au