Signature Series: Banyalla's Blue Eye with Coconut Coriander Emulsion and Crispy Kale

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.

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Signature Series: Riddell's Green's Chicken Caldo

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.

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Signature Series: Tokar Estate's Duck Ham

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.

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Signature Series: Oakridge’s House-Made Charcuterie

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.

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Signature Series: Paradise Valley Duck and Mushroom Pie

Located a short drive from the town of Belgrave, Paradise Valley Hotel is a community pub with a local heart and inner-city appeal.

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