BEECHWORTH was abuzz as Melbourne foodies paid the North East a flying visit on Monday.
Iconic Melbourne restaurant Stokehouse staff visited four local producers - including Beechworth Honey - on a day-long road trip.
Stokehouse senior sous chef Mark Wong, sommelier Gavin Cremming and a team of staff met North East producers to select key ingredients for a dinner at the St Kilda restaurant on Thursday, July 18.
The High Country road trip visited Myrrhee Premium Boer Goats, King Valley Walnut Farm and Tolpuddle Cheese as well as Beechworth Honey.
Wong said the experience had been fruitful.
"It's always incredible to get out to the producers on the farms and away from the city grind," he said.
"It was great to meet people really passionate about their products and all with an interesting story.
"We'll be featuring items on the menu from the four producers we visited."
MORE LIFESTYLE NEWS:
Stokehouse's 2019 winter series debuted on June 6 with a focus on the Macedon Ranges.
Other events will highlight the Grampians and Great South East Coast.
Each event will be limited to 40 guests, including four courses and two canapes, matched with wine, sparkling and cocktails.
Stokehouse head chef Ollie Hansford and Cremming will design and present the dinner.
Bookings are essential via (03) 9525 5555 or email email@example.com.
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