Cabin Fever | The Australian Woman's Weekly Cookbook Dinner

⁠Last weekend, guests were treated to an evening of cold-weather classics, brought into the 2020s at the Australian Women's Weekly Dinner as part of Cabin Fever.

Head Chef Cam Jones prepared a delicious five-course menu of nostalgic winter delights, reinvigorated with the Vasse Felix twist, paired with selections from our premier wine collection.⁠ Discover the menu below.

Tuna Mornay - Rottnest Tuna, Parmesan Custard, X.O Crumb, Black Bean, Wafu Dressing.
Paired with 2020 Idée Fixe Premier Brut

Apricot Pork Jowl - Pineapple Yakitori Glaze, Apricot Ginger & Black Garlic, Smoked Eel, Cabbage, Roast Spring Onion Oil.
Paired with 2021 Chardonnay

Quail A’lorange - Duck “Meatloaf” Stuffing, Blood Orange Cha Sui, Cranberry Jus.
Paired with 2021 Syrah

Pie & Mash - Beef Intercostal Octopus & Ox Kidney Pie, Wrapped in Spinach & Hot Water Pastry,
Smoked Potato Mousse, Mushroom X.O, Black Garlic Green Liquor.
Paired with 2020 Cabernet Sauvignon

Lamington - Sansho Pepper Fudge Glaze, Chocolate Fondant, Roasted Davidson Plum & Raspberry, White Chocolate Creme Fraiche mousse.
Paired with 2019 Cane Cut Semillon

Photo credit: JP Horre