If you ever find yourself in Bendigo for a night you MUST go to Mr. Beebe’s eating house and bar. It is seriously that good that I would travel an hour and a half from the farm just to have dinner there. Let’s go:
When we were in town recently for the Australian Sheep and Wool Show Mr. Farmer and I headed here for dinner after a very long first day of the show. I was absolutely exhausted after standing around talking with farmers from all over the country about our rams, and how dry it is, so all I wanted a glass of wine and a good feed. I got this and more!
I had only eaten a sandwich all day so I was ravenous (Mr. Farmer is always hungry so that goes without saying). We were seated by a very lovely hostess and she could see that I was busting for a drink so she delivered the wine list within seconds! I ordered a bottle of Mitchelton “Victoria Series” Sauvignon Blanc from Nagambie and chose the Charcuterie Tasting Plate for starters (see photo above). The tasting plate included (from left to right) fellino & calabrese salami, hickory smoked duck breast with cumquat marmalade, pheasant, mushroom & tarragon terrine with pickled fennel, duck liver parfait with pedro jelly and toasted brioche, pulled pork rilletes and cornichons (my favourite) and kangaroo pastrami with capsicum caponata. Everything was beautifully balanced and the wine choice was sensational!
For entrée we chose the cured salmon, wasabi avocado, fingerlime dressing and samphire along with kangaroo skewers with a homemade slaw and chipotle sauce that had quite a bit of fire to it. The samphire was a really interesting texture and went beautifully with the salmon. The kangaroo skewers were tender and juicy and I wondered why we don’t eat more kangaroo!
At this stage we were looking for another bottle of wine (it was a looonnnggg day) and so the lovely waitress suggested the Adelina Riesling from the Clare Valley. You can’t really go wrong with a Riesling from the Clare Valley and this one was exceptional. We chose a confit duck mushroom risotto and the pumpkin & goat’s cheese ravioli, walnuts, watercress and balsamic dressing for mains. Both meals were lovely but the duck was the pick as it had really well balanced flavours and the hint of mushrooms was delicious.
We were too full for dessert (which is saying something because everyone knows how much I LOVE dessert) so we decided on a “liquid dessert” of Mitchelton Blackwood Park Botrytis Riesling 2013 and Toro Albala Don Pedro Ximenez 2015, Montilla-Moriles, Spain. It was a perfect way to end the meal and evening.
Have you visited Mr. Beebe’s? Did you enjoy your meal as much as we did?
Hashtagaramas
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