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In this Issue In Other News Our website is regularly updated and we invite you to explore information about our new products, team profile, latest media coverage and some comments and views from customers. Pass it on Know anyone who might be interested in our newsletter? Click here to forward this email to up to 5 friends at once. The Inner Circle Click here to join the Inner Circle |
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“May you have warm words on a cold evening, a full moon on a dark night and a smooth road all the way to your door.” Winter is almost over and while we rev up our heaters and turn up the electric blankets we savour the heartiest flavours of Winter. Big reds, mature cheeses, slow food and a warm welcome are flavour of the month at Eurodore. Always the exciting hive of activity, we have two very special guest stars hosting our events this month, as well as some great new products and some old favourites (until recently unavailable) now in-store. I would also like to 'stop press' - congratulations to the whole team, particularly Chef Dan Melbourne and Restaurant Manager Dan Clarkson on their tremendous commitment and effort reflected in two more glowing media reviews. Sunny days will break through soon and until then, we hope to celebrate the last days of Winter with you. See you in store,
Journalists and food critics Matt Preston (The Age and Melbourne Rare Gepetto Vincotto Available Again 
Margaret Crittenden, of the famous Crittenden wine family created a new range of organic produce. After much demand Margaret (Garry’s wife) has released her own range of produce available only at the cellar door (and Eurodore!). The range includes an amazing Vincotto made by reducing over heat the “must” (juice) of Mornington Peninsula grapes with acetified morello cherries. This special Vincotto comes with a recipe booklet (limited stock) to help you master this darling product. 
Kennedy & Wilson Chocolates are regarded as the best chocolates produced within Australia. The idea behind Kennedy & Wilson Chocolates has its beginning in the town of Beaune in Burgundy in 1993. Founder, Peter Wilson, was traveling through England, Switzerland, Sweden, and Portugal, and finally ended up in France to experience the excellent wines of Burgundy. After weeks of wine tasting he developed a craving for chocolate and bought some Valrhona chocolate. In his words, ‘’It was the first chocolate that I had ever tasted that had as much thought and care put into its production as we did with the wines at Yarra Yerring. It was obvious from its palate that this was chocolate of supreme quality.” Wilson returned to Australia with plans to produce the best quality chocolate possible in Australia. He and his partner Juliana Kennedy began the exhaustive search for the highest quality ingredients: cocoa from South and Central America, Asia, New Guinea, the Caribbean and Africa; milk and cream from New Zealand; vanilla from Vanuatu and Madagascar. Eurodore is pleased to have (limited) stocks of the milk, dark and autumn leaves gift box chocolates currently in store. Cheese Workshop - Big Cheese and Big Reds 
21 August This month we are pleased to reveal Marijke Ferdinands, from Calendar Cheese Company, will be our special guest host for this month’s Cheese Workshop. Marijke’s knowledge and experience is expertly and warmly shared and it is our pleasure to welcome her. Melting cheeses, aged cheeses, cheddars and blues, remind us of open fires, winter reds and lazy days. Discover different varieties of cheese and how to match them with the right wines. Come along and learn about our big heroes: Jean Perrin Fromager des Clarins, Jean Perrin Raclette en croutin, Tomme D'Abondance, Ironstone Extra Mature 18 Months, Will Studd Selected Farmhouse Cheddar, and Cropwell Bishop Shropshire Blue. Paired with perfect reds this is a night not to be missed. $40 per person including cheese, wine and notes. Book in store.
Phil Sexton is one of the Australian wine industry’s great entrepreneurs and ambassadors. It’s more than likely you call one of his many beers or wines a favourite. With literally dozens of awards to his name, he is well recognised here and internationally. Initially a brewer, he created Matilda Bay Brewing Company (which he later sold), and then the brilliant Fremantle-based brewery Little Creatures. From brewing he branched out to wine, setting up Devil’s Lair winery in Margaret River. His current brands are ‘Giant Steps’ and ‘Innocent Bystander’ grown in the Yarra Valley. We are delighted Phil will be co-hosting our August and September cheese workshops. Phil will be sharing with us some of his collections ‘biggest’ reds - many of which are available this month, in the restaurant, on the pour. In September he will lend his expertise (and a few rare beers) to the Beer, Cider and Cheese Workshop. 
Our famous Passion Butter is once again available. Stocks have been seasonally unavailable for many months now, but we have two dozen jars in store and are wait-listed for more – but be warned, this ever popular product is in high demand. Spread them on toast or fresh on crusty bread. Dollop a big spoonful onto pancakes, mini pastry tarts, scones and cakes. Try softening some rich vanilla ice-cream for 10 minutes then stir half a jar through and re-freeze. Indulgent, delicious and very moreish!
We would love to hear from you! Feedback about the store, our products, meals or service is warmly received. As are recipe ideas, product reviews and new product ideas. Simply email us by clicking the link below. |
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