Shared Tables

University Meat is proud to be a Gold Sponsor of Shared Tables.  Alex from our sales team attended two functions this week.

Shared Tables Food & Wine Mornington Peninsula Tour

Shared Tables hosted a three day regional food & wine educational tour to Victoria’s Mornington Peninsula. The tour commenced on Sunday 21 November.
On arrival there wine tasting at Red Hill Estate followed by lunch at 400 Gradi hosted by Owner Johnny Di Francesco and Chef De Cuisine Pierre Khodja. After lunch there was a visit to the unique Vegan Dairy for sampling of Vegan Cheeses/Butter and Crémes. Dinner was at Moke Dining presented by Owner / Head Chef Michael Cole.

On day two there was a visit to the  Mornington Peninsula Chocolaterie & Ice Creamery followed by lunch at the Sorrento Sailing Couta Boat Club, presented by Executive Chef Bernard McCarthy. After lunch there was a visit to the boutique winery Nazaaray Estate Winery for a tasting followed by dinner at the Flinders Hotel presented by Co-Executive Chefs and partners Stephanie Price and Fred Keene.

On the final day there was a visit to Harts Farm to sample their range of naturally fermented traditional apple ciders & high-quality extra virgin olive oils & cider vinegar, followed by a tour and tasting at Elgee Park which offers a select range of award-winning wines.

The final event was lunch hosted by Executive Chef Zac Poulier at the acclaimed Stillwater at Crittenden Estate, a modern vineyard restaurant showcasing the best of seasonal produce in a truly beautiful setting. 

University Meat was the supplier of all the meat product for the event.

Shared Tables Luncheon at Longrain

On Monday 29th November a luncheon was held at Longrain hosted by Chef & Restaurateur Scott Pickett & Group Executive Chef Stuart McVeigh.

Melbourne’s iconic Longrain offers contemporary Thai food, housed in an expansive converted horse stable originating from the 1900’s. Inspired by the relaxed, communal eating philosophy, the menu is made up of shared dishes to be enjoyed banquet style.

University Meat supplied the Sirloin, which was chargrilled and served with fermented chilli and shitake, Som Yum and steamed jasmine rice.

We'd like to thank Gerard from Shared Tables for organising such amazing events and look forward to being part of the future events.

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