THE POST OFFICE HOTEL

Pub // Dining Hall // Live Music // Beer Garden // Bottle Shop

Hopkins River Beef Master Class Dinner

HOPKINS RIVER BEEF MASTER CLASS DINNER

Hosted by Hopkins River Beef’s Adam North, Pepperjack Wines and comedian Russell Gilbert, The POH presents an evening of education, entertainment, and the best of Victorian produce.

4 Course Dinner inclusive of Pepperjack Wines & Coburg Lager $120pp

Taylor Mrsich has designed 4 delicious courses (see below) to highlight the quality and versatility of Hopkins River Beef, in between which you’ll learn about the cuts on the menu, plus the science and art of dry-ageing under the expert guidance of Adam North.

The guys from Pepperjack will select the perfect wines to compliment the menu, offer pointers on wine matching, and explain why it is that beef and red are a match made in heaven. 

BUY TICKETS ONLINE

Adam North

Adam North has built his impressive reputation on two things - beef and business. He’s a beef expert, an avid industry advocate, a public educator, and a restaurateur.

While Adam’s passion for produce starts on the farm, it’s taken him around the globe to meet the world’s most inspiring foodies.

He hosted the Facebook webseries #Steakdiaries, and has run master classes on everything from butchery to barbecues, whilst at home award-winning Hopkins River Beef has grown to be one of the most respected suppliers of quality meat in Victoria.

Hopkins River pride themselves on their level of cattle care, with a focus on a top-notch diet, and treating their cattle in a manner that minimises stress. You can taste the benefits of this approach in the flavor and texture of the end result.

 

Pepperjack Wines

If you haven’t noticed, Pepperjack is becoming a little obsessed with steak. Winemaker Richard Mattner is a true steak lover and has been working on some exciting projects back at the Saltram Cellar Door with the Salter’s Kitchen Head Chef Scott Liddell. Just as different cuts have different flavour, texture and appeal - so does wine. These two have been slaving away in the kitchen tasting and matching cuts of meat with certain types of red to find the perfect match in flavour and texture.  Tough job right?  The result was the creation of two wines that best suited the characters of two prime cuts; Pepperjack Graded McLaren Vale Scotch Fillet Shiraz and Pepperjack Graded Langhorne Creek Porterhouse Shiraz.

Tickets available online or at the Post Office Hotel

For more info: bookings@thepostofficehotel.com.au /9386 5300

 

THE MENU

1ST

Mini Dagwood Dogs & Tira de Asado


2nd

Beef Shin, petit heirloom vegetables, Merguez, cauliflower purée


3rd

Porterhouse with Russian mustards, beets, steak cut chips


4th

Stone Fruit Summer Pie