October 2, 2012
• Filed in: Travel
Run Forrest Escapes to the King Valley
Last weekend while many were gathering team scarves and family packs of sausages for the Grand Final, the team here at Run Forrest were packing our wine tasting hats and cameras for a road trip to the King Valley.
Friday morning we drove to Dal Zotto
, arriving just in time for a sneaky Prosecco before lunch.
As we made our way to the dining room, there was a beautiful antipasti spread ready and waiting to be devoured. From there it just got better. Lamb cutlets, potatoes, green bean and feta salads and beautiful fresh pasta with cherry tomatoes and broad beans were spread out before us. As if this wasn't enough, we were then treated to a gorgeous cheese platter. As we feasted late into the afternoon we tasted a range of their beautiful wines. Some of the many highlights for us were their Insieme, Pinot Grigio, Barbera and the Nebbiolo. It would be fair to say that we left Dal Zotto feeling very full and happy.
As we are seasoned professionals when it comes to eating we had a quick spot of R'n'R at our cottage and headed to the Mountain View Hotel
for dinner. Wagyu burgers seemed to be a favourite on the night.
Saturday morning, with the sun shining we jumped back in the car and made our way up the winding roads to The Tea Rooms of Yarck.
With a when-in-Rome attitude we left ourselves in the hands of the capable chefs and went with the degustation menu with wine to be matched along the way.
It ended up being nine courses of culinary heaven. The savoury courses started with a strawberry gazpacho served with eel and warmed crisp breads and finished with a roasted quail served on chive mash with balsamic shallots. A favourite in the middle was the Ravioli Fi Zucchini alla carbonara that was three delicate pillows of zucchini filled pasta served with crisp bacon pieces and a rich creamy sauce. Rose from Sicily accompanied the first few courses while a Sangiovese from Tuscany was paired to the last few.
The 'dessert extravaganza' was quite a special way to round up our weekend. It started with a deconstructed 'cheesecake' of sorbet, crumble pieces and rhubarb, followed by a white chocolate and passionfruit semifreddo topped with meringue. The final course of the day was a twist on the Tiramisu, which was a delicious combination of coffee granita, mascarpone and sponge served with a chocolate cream filled brand snap wafer. Really, what more could we ask for?
I think we have said enough… if you have a spare weekend, put the King Valley in the GPS, you wont regret it.