Fire, beef, abalone, wine, and stories of the land. Enjoy a four-course plus canape dinner curated by chef, John Churchill, and Meet the Makers behind Premaydena Hill in this hyperlocal dining event celebrating Turrakana/Tasman Peninsula produce.
In this winter-driven menu, we focus on fire, smoke, and slower cooking techniques. As you dine, Dan and Ella from Premaydena Hill will share their ethos on farming sustainably and regeneratively, and how these values lead to high quality meat and wines. As our Meet the Maker event series takes us through the Tasmanian seasons, our June edition with Premaydena Hill will offer rich winter dishes and a warm community gathering atmosphere – not to be missed!
On the rolling hills above the coastline, Daniel and Ella Kelleher are building one of the Peninsula’s most compelling young wine stories.
Premaydena Hill is a true paddock-to-glass operation. Their cool-climate vineyard sits on maritime soils shaped by wind, salt and slow seasons, producing small-batch Pinot Noir, Riesling, Chardonnay and Pinot Gris that speak clearly of a coastal Tasmanian landscape. Alongside the vines, their Black Angus herd grazes regeneratively managed pastures, reflecting a long-term stewardship of the land.
The porterhouse on our Meet the Maker menu comes directly from that herd, making this a rare opportunity to taste wine and beef born of the same ground!
Canapés
Beef fat crumpet, smoked salt, cultured butter
Jerusalem artichoke & abalone tartlet, truffle cream, pickled shallot
Beef tongue, bone marrow emulsion, shallot
Wine pairing: Premaydena Hill Sparkling or Riesling
Entrée
Charred abalone & Black Angus carpaccio, charred leek, capers, aioli, coastal herbs
Wine pairing: Premaydena Hill Chardonnay
Mid-Course
Slow braised beef cheek, pinot reduction, smoked celeriac, mustard greens
Wine pairing: Premaydena Hill Pinot Noir Rose
Main
Fire-roasted Premaydena Hill Black Angus porterhouse, parsnip purée, winter greens, au poivre
Wine pairing: Premaydena Hill Pinot Noir
Dessert
Quince clafoutis, burnt honey, wattleseed crème fraîche
Wine pairing: Premaydena Hill Baroness Pinor Gris / Chardonnay