Meat Market’s Animal Series: Wynns and Saltgrass Lamb Dinner

Monday August 20th, 2018

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 16th 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 humour. 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 savoury 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 13th 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.

Thanks to Eliza Lane, South Wharf Restaurants Function Manager, for her review of the Animal Series!

Images via Luke’s Photography Melbs.