FOOD and wine lovers can immerse themselves in Winter Harvest, a new Jack Rabbit Vineyard dining experience that delivers degustation at its best.<\/p>\n
The inaugural series of degustation dinners are courtesy of the vineyard\u2019s executive chef Dwayne Bourke, head chef Johnny Visser and culinary team; each dinner will feature five courses with the option of perfectly matched wines commencing at 7pm for 7.30pm dining.<\/p>\n
Kicking off with the Girt by Sea experience on June 23, seafood lovers will enjoy Port Phillip\u2019s freshest seafood.<\/p>\n
Line caught, handpicked and then prepared abalone, cuttlefish, snapper, prawn and squid ink ravioli feature in the menu as well as sea urchin veloute alongside poached skate and octopus terrine.<\/p>\n
The second evening Pasture to Plate is for lovers of lamb and is also a feature event of the Wine Geelong Winter Shiraz Weekend (GWSW) running over the same July 7-8 weekend.<\/p>\n
Grown on the Bellarine, Leura Lamb is foddered and fattened amongst the vines across Leura Park Estate\u2019s suite of vineyards and tendered to daily by vigneron (and co-owner of Jack Rabbit Vineyard) David Sharp.<\/p>\n
His passion will be plated in an array of innovative and succulent forms with some very special (and rare) vintage offerings paired in honour of the GWSW celebrations.<\/p>\n
Sweet lovers will be in heaven throughout The Divine Dessert Decadence Friday July 27, of five courses, only one is savoury.<\/p>\n
And last but not least, From the Garden on August 17 focuses on foliage goodness, dedicated to the incredible array of vegetables and vegetation borne from our regional soils.<\/p>\n
Be inspired and truly indulged as the flora of the Bellarine comes to life on your plate.<\/p>\n
For more details on each of these very special winter events, head to jackrabbitvineyard.com.au or phone 5251 2223.<\/p>\n","protected":false},"excerpt":{"rendered":"
FOOD and wine lovers can immerse themselves in Winter Harvest, a new Jack Rabbit Vineyard dining experience that delivers degustation at its best. The inaugural series of degustation dinners are courtesy of the vineyard\u2019s executive chef Dwayne Bourke, head chef Johnny Visser and culinary team; each dinner will feature five courses with the option of […]<\/p>\n