We sat down with our Executive Chef, Aaron Brodie, to chat about one of his passions in the kitchen – charcuterie.Q/ What is it you love about Charcuterie?
A/ “The team and I share a real interest in anything handmade, in particular, charcuterie. This comes from a real thirst for knowledge and an interest in making things from scratch and seeing how they develop over time. Personally, my time working and travelling around Europe is where it began, seeing it produced first hand, the history, the endless variety, the regionality. People spend a lifetime making just a few types of charcuterie, constantly trying to better the one from before, This to me is very appealing.”Q/ Oakridge is known for it’s hyper-local menu. Where do you source the produce for your charcuterie?
A/ “Predominantly, the produce comes from within the Yarra Valley, whether its beef from Warialda, Yeringberg lamb or pork from Limestone. But we will also source native and game meats from further afield. Small producers that share our philosophy on ethical and sustainable farming and production methods. It also gives us the opportunity to showcase and champion Australian produce in a familiar and approachable way.”
Q/ Talk us through some of the housemade charcuterie that guests might see on the menu at Oakridge.
A/ “We’re pretty proud to say that we produce close to 30 different types of charcuterie. We’ll have about 10 on the go at any one time; from whole muscle, salamis, terrines, bacon and parfaits. We are particularly fond of our Emu Mortadella. It’s a project that we’ve been tweaking for quite some time and are now pretty happy with. Bresola, Coppacolla and Kangaroo Saucison Sec are also regular features on the menu.” Q/ What’s your go to wine match?A/ “The wines I enjoy drinking with charcuterie are medium bodied, like our 2018 Vineyard Series Willowlake Pinot Noir. Its berry characteristics work really well with the saltiness and the richness of the meat and also the acidity, which helps balance out the fat. It’s a classic combination; pinot and charcuterie, with both always featuring in the restaurant.”
“From three blocks planted ’80-’82. The colour is deceptively light, as is the weight of the palate. Like all top class pinots, its class comes through on the finish and aftertaste.” ~ 95 points – James Halliday
Fragrant and spicy with freshly picked strawberries and red currant fruits, hints of forest floor and sweet spice. Whole bunch notes just hover in the background.The palate is soft and juicy, vibrant and fresh with delicate silky tannins and a fine line of acidity holding it all in place. The red fruits and rose water cascade through the mouth interwoven and balanced. Fresh finishing and lip smacking. Devine! ~ winemaker’s note.