Avani Wines has reignited its much-anticipated Summer Dining Pop-Up Sessions at their Mornington Peninsula Cellar Door. This vibrant event, set amidst the scenic landscapes of Red Hill, marks a delightful convergence of culinary artistry and wine mastery. It promises a unique gastronomic experience, blending the exotic flavours of the Indian Subcontinent and the Middle East with Avani’s signature minimal intervention wines.
The series, beginning on December 26, is a showcase of culinary collaboration featuring both returning and new chefs. This year’s lineup includes the dynamic duo Saavni and Aditya from Saadi, Middle Eastern cuisine expert Tom Sarafian, and the inventive Harry Mangat and Sandy Soerjadhi from Biji Dining. A special highlight will be the collaborative feast with Kyle Nicol from Lilac Wine Bar.
Avani winemaker Rohit Singh, along with his sister Retu Kaskana, the Cellar Door Manager, expressed their excitement about the diverse flavours and innovative dishes awaiting this season’s guests. They anticipate an epic culinary journey, featuring familiar tastes alongside new, intriguing creations.
The sessions are designed as a gastronomic exploration. Each dining experience, priced individually, offers a four-course set menu meticulously crafted to complement Avani’s distinctive wine selections, including their cool climate Syrah and the playful Amrit range. The 2022 Amrit Chardonnay and the Skin-Contact Pinot Gris are among the featured wines, selected for their harmony with the diverse flavours on offer.
The Saadi Pop-Up will initiate the series, where chefs Saavni and Aditya, hailing from Manzé and Neighbourhood Wine, respectively, will present a menu that reimagines regional classics. Highlights include a modern take on Neer Dosa with Fremantle Octopus and an innovative Lamb ‘65’, a twist on the South Indian Chicken 65.
Following this, Tom Sarafian, known for his work at Melbourne’s Saracen and his signature Middle Eastern condiments, will offer a menu inspired by Lebanese and Iranian cuisines. Expect a mix of vibrant summer flavours, from charcoal barbecued calamari to Lebanese milk pudding enhanced with Iranian pistachios.
The Biji Dining Pop-Up, a return engagement for Harry Mangat and Sandy Soerjadhi, will blend indigenous Australian ingredients with traditional Indian spices. Their menu includes unique creations like Kangaroo seekh kebab with nasturtium chutney and Pistachio kulfi with a twist of Australian native spices.
The series concludes with a one-off collaboration between Biji Dining and Kyle Nicol, promising an exciting fusion of French bistro and Indian-Australian cuisine. The menu teases with Indian spiced charcuterie and a creative take on the classic lamington, featuring Gulab jamun.
Avani’s Summer Series is more than just a culinary event; it’s a celebration of cultural fusion, innovative cooking, and the joy of fine dining. The series runs until January 14, with bookings available through their website. It’s a chance to experience an extraordinary culinary journey, where the flavours of the world meet the craftsmanship of Avani’s winemaking.
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