Good Cheer & Hearty Winter Fare
As the mercury heads steadily south and the crispy crunch of McLaren Vale frost greets each morning step, at Maxwell we’re dialing up the comfort. With the fire roaring invitingly under the mantle and the welcoming warmth of mead on our breath we invite you to our annual Winter Feast. A hearty 5 course menu from Chef Fabian Lehmann on long table, beckons the lucky forty friends who secure their seats early. Hosted by Mark Maxwell who will be introducing new release icon and Club only wines.
Saturday 26th August 6:30pm for 7pm start $130 pp incl. drinks.
To reserve your seat contact Alecia at the winery ph: 08 8323 8200
They say two hands are better than one. If this is true, then six of the best hands in the business collaborating to produce an exclusive menu has all the ingredients for two unforgettable events. Breathing new life into Sydney’s progressive dining scene, nel. restaurant is pioneering a global-infused culinary experience that is setting Sydneysider’s tastebuds alight. Flying in to McLaren Vale and teaming up with our own Fabian Lehmann is the man himself, Chef Nelly Robinson, accompanied by one of Sydney’s most creative pastry chefs, Jason Brown.
Sunday October 15th 2017
Tickets available for a lunch or dinner session
Lunch 12:30 – 4pm Dinner 6:30pm
6 course degustation menu
Matched with new and old vintages from Maxwell Wines selected and introduced by wine maker Mark Maxwell.
$200 pp Clan members $180 pp
Meet the chefs behind the menu and hear firsthand the inspiration for their dishes.
Transport options available
For reservations contact Alecia at Maxwell Wines
Largely unfamiliar with an alarm clock going off before 10am it was an early start for our ‘Front of House’ team on 4th March. Nevertheless, two rows of delicious Tempranillo beckoned and with Restaurant Manager Yen bringing up the rear (alarm clocks aren’t 100% reliable) we took to our task with gusto.
This lovely parcel of handpicked Tempranillo was picked, destemmed and fermented in an open top fermenter until dry, with the cap plunged twice daily by the kitchen and restaurant team before finding its way into an oak barrel for maturation.
Early signs for what will be a tiny release of McLaren Vale Tempranillo exclusively for our Clan members, are for an extremely high quality wine. It would have to be with chief bunch checker ‘Sophie’ on the job!
Be sure to upgrade your Meanderings membership now and look out for this exciting release in the future!
This year for Sea and Vines we are putting lots of energy into Monday 12th June. There’s something for the whole family.
You can expect the food to be better than ever this year as Chef Fabian Lehmann from our own Ellen Street Restaurant along with some of Adelaide’s favourite food trucks offer up super tasty festival food and indulgent desserts.
Sea and Vines favourite party band Mr Buzzy are performing all the classic hits from the 70’s, 80’s, 90’s and today’s top 40 hits.
Plus, plenty of AMAZING kid’s activities including an 8m tall rock climbing wall, bouncy castle and the Maxwell Maze of course.
Entry is free so bring a group of friends and family to enjoy a sunny (hopefully) June long weekend in the McLaren Vale.
Chef Fabian Lehmann is approaching 12 months at Maxwell’s and is well and truly hitting his straps.
Discovering new local ingredients is exciting, so he and sous James Douglas are keen on foraging the region and through Mark’s garden to find the freshest produce. Fabian launched his summer menu in January this year as the December fruit and veg were slow to get to optimum ripeness due to the mild, wet weather conditions.
“One of my favourite dishes on the summer menu was fresh local tomatoes, compressed watermelon, burrata and basil. Everything on that dish is from around the region, simply stunning.” Said
Fabian. “Burrata is a similar cheese to Buffalo Mozzarella, the outer shell is solid mozzarella, while the inside contains cream, giving it a beautiful soft texture”. This dish has proved to be one of the menu highlights so Fabian has been kind enough to release his recipe.
“My second favourite is the Kangaroo. Coming from Germany it’s the first time that I’ve worked with this meat. I love the product and the simplicity of the dish proved to be the true hero (with only four ingredients on the plate.)
I use the sous vide method to cook the roo at 60 degrees and then a quick sear on the grill. To continue the Australian theme with this dish I roast some macadamia nuts, turn them into a dust and serve with a lively blueberry jus.
“This summer has seen some of the best produce in years and in abundance, so the kitchen has been busy pickling and preserving, making jams and sauces to keep the summer flavours going through winter”.
We are now releasing the Autumn menu with dishes like pork jowl with pumpkin variation, almond puree and spinach, also duck breast with drunken plums in classic tawny.