The Rowanston Winery sits along the Burke and Wills Track in Victoria’s Macedon Ranges, and is renowned for its traditional techniques – here, the grapes are hand picked, basket pressed and open fermented before hitting the oak. Though, you’ll get to learn a lot more about this fine craft when Rowanston wine maker John Fredrickson takes the floor to step you through each wine. The delicious event (side note – we’re digging the fact that this is a lunch-time gig) will take you through some of Rowanston’s best, starting with a blanc de noir, and will build up to a sparkling shiraz with dessert.

The wines are matched with a vibrant five-course menu, which has been curated by the talented 8th Ave kitchen team. You’ll start with oysters with wasabi roe, ginger foam and soy on arrival, before moving on to an elegant smoked-chicken terrine with pear puree, pickled chestnut mushrooms and toasted brioche. The second entree is a gin and beetroot-cured white fish with creme friache, dill and crutes. A char-grilled rump cap is the main course, with snail ragout, black garlic puree and horseradish. The sweet, sweet finale is a decadent chocolate mousse with macarons, liquorice sauce and a cookie crumb. Seriously, how much deliciousness can you pack into one day? Seats are limited, so jump online for all the booking details.