Hailing from The Press Club, Bob Foley Robert fronts the experienced kitchen team at T Gallant as Head Chef.
With an extensive knowledge of Mediterranean cuisine, gained from spending over a year working in various parts of Spain and six months in the South of France, as well as 12 months as Sous Chef at modern Greek restaurant, The Press Club, alongside Masterchef s George Calombaris Bob is predominantly inspired by the easy going way of Spanish life, and how this is articulated in their cuisine.
Simple food done well, with slow cooked, basic ingredients that allow the flavours to mingle, develop and shine during the cooking process as well a few glasses of red for me Bob is now cooking his new winter menu, showcasing some truly inspiring dishes.
You can experience Bob s cooking daily for lunch at T Gallants La Baracca Trattoria.
Benvenuto We welcome you this winter with a little slice of of Italia on the Peninsula, for another super season of food wine and song.
From Monday to Friday have lunch with us for 30 per person to happily share pizza, pasta and salad.
Swirl the glass with our savvy cellar door crew on arrival, then wander into La Baracca to find the fire blazing, a welcoming smile and a glass of wine.
tre gusti...
3 tastes of food wine song at the kitchen garden table a seasonal series of cooking classes beside our cucina barrel garden We continue to celebrate a decade of existence, a celebration of generations of family coming together around a generous table at T G, for a seriously good time.
By the way from our simple beginnings we have always left stuffiness out of the equation, you might find that quite refreshing, come and unwind with us, we feel quite at home on the Mornington Peninsula and our door is open 7 days salute La Baracca trattoria with its signature vibrant edgy style Spuntino bar for pizza passionata deliciously delivered with punch The Secret to Merricks Estate s Success It started with planting the right vines in the right soil on the right hill.
Owners George and Jacky Kefford found their amazing slice of terroir - among the gum trees and within sight of Western Port - back in the late 1970s.
Imbued with a pioneering spirit, they planted Pinot Noir, Chardonnay, Shiraz and Cabernet Sauvignon as a result of their efforts Merricks Estate now has some of the oldest vines on the Peninsula.
In ensuing seasons, the combination of painstakingly-developed viticultural techniques -including Scott Henry trellising, tender loving care of the estate grown vines, and low cropping rates have delivered grapes with optimum flavour and perfect sugar levels acid balance year after year.
Alex White, wine maker and show judge, came on board not long after the first plantings and more recently Paul Evans as a result of their long standing relationship with the winery s fruit they know just how to develop each varietal to achieve its maximum potential.
Merricks Estate also believes in bottle aging their wine, never releasing a vintage before it has achieved its potential, yet always allowing room for the wines to mature and cellar beautifully for many years after.
THE RESULT Award winning, cool climate varietals that stand among the Peninsula s best.
George and Jacky Kefford, along with their children, are passionate about their terroir and their wines.
You ll find one of the Kefford s in residence at Merricks Estates Cellar Door on the first weekend of every month, on public holidays and each weekend in January, from noon till 5 00pm.
88 good life - june, july, august 2011