Blogs

Executive chef Himanshu Sharda is no stranger to fresh food done simply and well. Growing up at the base of the Himalayan Mountains, his family operates a large apple orchard which also grows other as well as other stone fruits. His philosophy around designing a menu is simplistic and honest. As such, Banyalla is a fusion of refined elegant dishes, showcasing local producers.

Located within the RACV Healesville Country Club and Resort, Chef Lalit Kumar at Riddell's Green has created a bold-flavoured signature dish with his chicken caldo that
impresses every time.

Family-owned Tokar Estate is a Mediterranean-inspired winery, cellar door and restaurant located in Coldstream. While their menu changes seasonally and reflects the best local produce and modern Australia’s multicultural cuisine, there’s one dish in particular that’s consistently impressing guests – duck ham.

At the helm of the kitchen, executive chef Aaron Brodie has designed a menu that’s approachable, hyper-local and seasonal and designed to deliciously pair with Oakridge wines.

On the back of our Signature Series and People Behind The Plate campaign promoting the food experiences of our region, a HUGE CONGRATULATIONS to businesses awarded hats