Experience a taste of Georgia at Arbory’s fund-raiser luncheon

Arbory Bar & Eatery Executive Chef Nick Bennett, Alice in Frames and Raúl Moreno Yagüe. Photo: Simon Shiff

Arbory Bar & Eatery Executive Chef Nick Bennett, Alice in Frames and Raúl Moreno Yagüe. Photo: Simon Shiff

Want to know how to satisfy your hunger and philanthropic urges? Well you’re in luck.

Food lovers can dine with a conscience at the Friends of Pheasant’s Tears Winery Luncheon by the banks of the Yarra.

Arbory, Tipo 00, Clever Polly’s and Cobb Lane chefs are combining their talents to raise funds for Georgian winery Pheasant’s Tears, that was devastated by a fire last December.

Friends of Pheasant’s Tears Winery Luncheon

 

Arbory Bar & Eatery. Photo: Simon Shiff

Arbory Bar & Eatery. Photo: Simon Shiff

Arbory Bar & Eatery, which features the brand on its wine list, will host the fund-raising event on August 21.

Pheasant’s Tears is dedicated to preserving Georgian wine culture, which has almost 8000 years of history, making this event an important step in maintaining that legacy.

Hosted by Arbory’s wine director Raul Moreno Yague and TWR’s food editor Alice in Frames, the event promises to be foodie heaven. Guests will be treated to a rare insight to Georgian wine making traditions and varietals. 

Better yet, the wines will be matched with a four-course menu from Abory’s executive chef Nick Bennett, alongside Andreas Papadakis from Tipo 00 and Sam Stafford of Clever Polly’sconcluding with dessert by pastry chef Matt Forbes of Yarraville’s Cobb Lane.

Arbory Bar & Eatery executive chef Nick Bennett. Photo: Simon Shiff

Arbory Bar & Eatery executive chef Nick Bennett. Photo: Simon Shiff

Nick says the meal will be a twist on traditional Georgian cuisine, which is based on grains, pulses, mushrooms, seeds, mountain cheeses, baked breads, pomegranates and nuts.

Alice in Frames, who was born in Georgia, says she wanted to get involved as soon as she heard about the event. “I’m looking forward to working with these top chefs to recreate some Georgian classics,” she says.

“When I was there in 2014, a young Georgian chef, Luka Nachkebia, who could best be described as a Georgian Matt Preston, took us under in his wing and showed us the best of Tbilisi’s food and wine scene.

“I came away heartened and hopeful about the future of Georgian food and winemakers,” she says.

Georgian chef Luka Nachkebia. Photo: supplied

Georgian chef Luka Nachkebia. Photo: supplied

Alice is confident Melbourne foodies will relish the chance to experience something out of the ordinary, and hopes it will bring Georgian food to a broader audience. “I know Melburnians will embrace this event. It couldn’t be more Melbourne.

“There are about 160 Georgians living in Melbourne, and seeing I’m one of them, it’s going to be like taking everyone to my place for a family feast,” she says.

Alice has been honing her knowledge of traditional Georgian dishes in preparation for her hosting duties.

“Mum and dad brought me back some Georgian cookbooks from their recent trip to Tbilisi. The only trouble is they are in Russian, so I’m going to have to brush up,” she says.

Alice Zaslavsky AKA Alice in Frames. Photo: Scott McNaughton

Alice Zaslavsky AKA Alice in Frames. Photo: Scott McNaughton

As far as Alice is concerned, the foodie highlight of the event will be khachapuri, a Georgian cheese pie of sorts, created by Anthony Femia from Maker & Monger (responsible for Melbourne’s best toastie).

“Ta ta tacos, this is the next big thing,” she says.

With a stellar line-up of chefs, terrific food and wine and an accessible price point, Alice says the tickets to the event “will be Russian (Georgian-ing?) out the door.”

 

 

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