What a way to spend a Thursday night. Is there anything better than good food, good wine and good company? The second series of Meat Market’s Animal Series took place on Thursday 16^th August and boy, was it a tasty event.

The evening began with roving lamb nugget canapés, a huge hit served with Wynn’s Riesling. As guests had an opportunity to move freely and meet other food lovers before sitting down to a delicious three course lamb inspired dinner delight.

The first course was a LAMB TARTARE with native salt bush, sunrise lime, mint and pickled sea succulents. This was matched with a 2016 Wynns Black Label Shiraz. The fresh tartare was paired perfectly with a full-bodied Shiraz. As we sat to enjoy the first course we got to witness the various different cuts of lamb and how to best serve them. Our Saltgrass Lamb Butcher, David Madden, was full of trade secrets and had a fabulous sense of humor. Did you know more accidents happen from blunt knives than sharp ones, you learn something new every day!

Whilst finishing our entrees we learnt about our wine and why it was the perfect match for the lamb dishes created by our executive chef Malcolm Williams. Our mains followed, filling the air with an indescribably delicious aroma. We were served Char grilled “Barnsley” DOUBLE LAMB CHOP with sweet potato, charred red onion and rosemary cabernet jus. This lamb chop was huge but simply brilliant. We were then served two glasses of Wynn’s to match, the 2016 Black Label Cabernet Sauvignon and 2016 V&A Lane Shiraz Cabernet Sauvignon. As we got to enjoy our main we also got to hear stories from the hosts from Saltgrass Lamb, Wynns and Meat Market. Is there anything better than getting insider knowledge from some of the Best Australian producers?

The inner sweet tooth came out when it was time for dessert. We received a mixed berry and dark chocolate mousse PAVLOVA that was a perfect combination of sweet and savory that matched the renowned 2015 Wynns John Riddoch Cabernet Sauvignon.

I would have to say I applaud Meat Market for their take on ethical service. Not only are they supporting local farmers, suppliers and producers but they are also providing the opportunity for guests to learn about the process from paddock to plate.

I cannot wait for September 13^th to see what other delights will be created when Coldstream Hills and the Macedon Duck Dinner takes place, the third round of The Animal Series dinners.

The Animal Series at Meat Market – Showcasing Paddock to the Plate dining experiences.

On Thursday the 12^th July The Meat Market in South Wharf kick-started their Animal Series with Seppelt & Borrowdale Free Range Pork Dinner. There were 24 guests who were all very excited to #eatmeetrepeat.

As the evening began guests were greeted with a marvelous glass of Seppelt Sparkling Shiraz and a pig head croquette with sauce gribiche. The combination of the sparking and the croquette was a culinary delight to our taste buds with everyone having seconds.

As we made our way to the table we were greeted by our host Terry and the Executive Chef of Meat Market Malcolm. Both Terry and Malcolm seemed very excited to give us the rundown of the evening as well as introduce the team from Seppelt; Alistair and Shaun. The night then proceeded with the origins of Seppelt and learning all the inside knowledge of how their wine was made and what made it such a great combination with the food we were about to eat.

Our dining experience began with twice-cooked pork belly with a Panella, lime, anise and black pepper caramel and wilted mustard greens. This was matched with the Seppelt Great Entertainer Chardonnay. As we ate our entrees and chatted away Alistair and Shaun walked around answering questions about wine with Malcolm speaking about the recipe. It was definitely a highlight being able to speak with the chefs and the wine suppliers about the produce.

After our entrée, Alex from Borrowdale Free Range Pork spoke to us about the different parts of pork we were able to use and how to best cook each section. For someone with a queasy stomach, this was the part I was most nervous about however it proved to be the standout of the evening. Not only did we come away with multiple amazing new recipes we are also much more conscious about the products we are eating and where it come from. Alex proved to be very passionate about his work and his passion was shared with all guests.

As Alex finished his demonstration it was back to the dynamic duo Shaun and Alistair to show us why the wines were so perfectly matched with our dinner. We were served a cider roasted pork rack with jazz apple puree, charred witlof, fennel jam and leatherwood carrots. Every single plate was clean by the end. This delicious main was served with Seppelt ‘One Mile Drive’ Shiraz. By this point in the evening, everyone felt as though they were old friends and the conversations were flowing about good food and good wine.

As the night came to an end we were served Meat Markets famous rhubarb and vanilla cheesecake with date cocoa crumb and hibiscus syrup. This was matched with my personal favorite Seppelt “St Peters’ Shiraz. Everyone was then asked which wine they liked the best to finish the night off. It is safe to say there was nothing but full tummies leaving the event.

The Meat Market specialises in paddock to the plate dining and this event really showcased just how fantastic they are at it. The whole purpose of the animal series it to expand your taste buds, gain knowledge in the produce used and most important to support our local farmers and winemakers. I would highly recommend the animal series to any and every person. It is a fantastic evening that is sure to excite even the fussiest of eaters.

A huge thank you to all the team at Meat Market, Seppelt Wines and Borrowdale Free Rang Pork for making this event possible. I will be sure to grab my tickets to the next one Wynns and Saltgrass Lamb Dinner on the 17^th August.

To see just how fun the evening was check out our Instagram sw_restaurants and watch the highlight – Animal Series.

Check out our other events at South Wharf Restaurants here