Spanish

Spanish Fiesta, thurs 28th. Its here again, some seats left for a night of great wine, dance fantastic food and more. If you miss this one be sure to look out for our next Spanish Night in April / May

Valentines Day, Thurs the 14th Feb. Get in quickly! need I say more this is one of the busiest dates of the year and you do not want to miss out on a table. Here is the menu, Entrée Freshly shucked tasmanian pacific oysters with cucumber vinagrette GF DF Fresh victorian bay mussels, cooked in champagne with fresh herbs ginger and garlic GF Yarra Valley Heirloom tomato tarte Tartin with yarra valley goats cheese and apple balsamic V Cream of exotic mushroom and potato soup GF DF Duck liver pate with homemade relish and toasted sourdough bread Mains Moroccan stuffed chicken with harissa vegetables and spiced yoghurt GF DF Tasmanian salmon fillet with minted snowpea salad and lime hollandaise sauce GF Slow roasted pork belly with caramelised apple and cider jus GF DF Sous vide wagyu beef with with potatoe puree and rich mushroom jus GF DF Our Risotto of exotic mushrooms, finished with truffle oil, yarra valley goats cheese and Italian parmesan V DFM Dessert Our “bombe Alaska” vanilla pod ice-cream, raspberry and warm toasted meringue Coverture chocolate tart with double thick cream and raspberry coulis Lovers Share Plate V Sorbets, our in house homemade fruit sorbets DF V GF Individual cheese plate with homemade lavosh house made quince paste and figs $85pp includes a choice from all of the 3 courses a la carte includes a glass of French Bubbles also.

Look at our new menu!!!

Wednesday, June 15, 2011

LOOK AT OUR NEW MENU FOR 2011!

TAPAS
Grilled Spanish Chorizo sausage with aioli GF DF 11.00
Crispy Pork with salsa verde GF DF 11.00
House marinated olives GF DF V 9.00
Home-made duck liver pate on crostini 10.50

ENTREE
Hand made potato gnocchi with slow cooked lamb, peas and mint 16.90
Bennett’s Lane NV Sparkling Brut 6. 50

Risotto of exotic mushrooms and Yarra valley goats cheese finished with truffle scented oil and Italian Parmigiano GF V e) 17.50 m) 22.90
Sparkling Mad NV Sparkling Shiraz 8.50

Half shell scallops roasted with crispy pork, plum sauce and coriander GF DF 15.90
Remarkables Sauv Blanc 7.50

New England style clam chowder with our sourdough bread 13.90
The Patch Chardonnay 9.50

Individual Antipasto of select house made goods with and deli meats with
our sour dough bread (GF and V optional available) 19.90
D’Angelo Pinot Grigio 8.50

House Baked sourdough bread 1.50
Oven roasted garlic Bread 6.90

SIDES
New season green vegetables GF V DF 7.90
Fresh peas with river mint and prosciutto 7.90
Small potatoes roasted 7.20
Mix leaf salad 7.20

MAINS
Slow cooked confit duck leg served with carrot and pine nut gratin,
pea and river mint puree and red currant jus GF 34.50
Calulu Park Yarra Valley Pinot Noir 7.50

Grilled 350g Rib Eye Steak with sauté greens, potato and cheese galette
and rich port wine jus GF 38.50
Linke Shiraz 9.50

Slow Roasted Pork Belly with chickpea, mushroom, potato and chorizo compote finished with a mushroom glaze GF 31.50
D’Angelo Pinot Grigio 8.50

Spiced Chicken breast butter-flied and served on a Spanish style ragout of green and red peppers 29.50
Attica Yarra Valley Tempranillo 9.20

Hand-cut fettuccine pasta tossed through roasted pumpkin, semi dried tomato and basil with shaved Parmigiano V 24.50
Del Rios Marssanne 8.50

Pan seared Atlantic salmon fillet served with an organic local beetroot, feta and green bean salad finished with red wine vinaigrette GF DF 33.90
Remarkables Sauv Blanc 7.50

Pan seared Kangaroo Fillet with native spice dukkah, parsnip tartlet and roasted fig jus 34.50 Norton Estate Cabernet $8.90

DESSERT
Our homemade sticky date pudding with butterscotch sauce and double thick cream 12.90
Elmswood Liquor Chardonnay 7.000

Australian award winning cheeses served with homemade quince paste, liqueur figs and house made lavosh 16.50
Linden Vintage Port 5.00

Chocolate budhino tart with extra thick cream and raspberry couli 15.90
Pedro Ximenez Sherry Spain 7.50

Vanilla pod crème brulee with cointreau baked local rhubarb GF 17.90
3 Bridges Botrytis 8.00

Our “bombe Alaska” vanilla pod ice-cream, raspberry and warm toasted meringue GF 17.90
Monichino Rose Petals Spatlese 7.00

GF, DF, V
GF gluten free, DF dairy free, V vegetarian
Maximum care has been taken to ensure these are accurate however we cannot guarantee against minor trace elements, please advise your friendly wait staff of allergies when possible

Sorry we don’t split the bills however we will give you
as much assistance as possible

Beef and Beer class!

Beef and Beer class this Saturday! This is a very popular men only class!
Only a few spaces left!

http://www.wildoak.com.au

Christmas in July at Wild Oak

Xmas_in_July.pdf Download this file

Wild About Tours June Promotion

Book now and get in on our June Promotion! Book two people and bring a third friend for free!!

What better way to spend the day than a tour of the Dandenong ranges and Yarra Valley, lunch at the award winning Wild Oak Restaurant, and delicious wine and cheese tasting?

Wild About Tours offers a personalized tour experience guided by Jilly Sime, whose passion for the area shines in every tour.

For more details check out these sites

http://www.wildabouttours.com.au/

http://twitter.com/#!/wildabouttours

http://www.facebook.com/pages/Wild-About-Tours/309955343467

or email dine@wildoak.com.au

 

Untitled

Download the Book A Restaurant app from itunes to book a table at Wild Oak quick and easy!

http://itunes.apple.com/au/app/dining-out/id410454246?mt=8

 

 

Relish Cafe now has free Wi-Fi

Our sister restaurant, Relish Cafe, now has free Wi-Fi! Enjoy a variety of house-made treats, a cup of delicious coffee, and bring your trusty tablet, laptop, etc.

Find us on Facebook:

http://www.facebook.com/pages/Relish/116626511710262

Men Only Cooking Class Tonight!!

Calling all Men! Chef Ben Higgs will be sharing recipes designed for men and sharing stories and local beer!
Perfect way to escape the rain and cold!

Very limited spaces left!

http://www.wildoak.com.au

Add Wild Oak on Facebook, Twitter and Tumblr

Use Facebook, Twitter, and Tumblr to stay in touch with everything that is happening at Wild Oak Restaurant and Cooking School!



http://www.facebook.com/home.php#!/pages/Wild-Oak-Restaurant-and-Cooking-School/381196501116


http://twitter.com/#!/WildOakOlinda


http://wildoakrestaurant.tumblr.com

great customer feedback

This great email came through from a customer this morning and I just wanted to share this, it makes every late night early morning and 15hr day worthwhile, thanks Duncan glad you enjoyed it.
Ben

email

Dear Ben & Staff of the Wild Oak,

I have been meaning to write to thankyou all so very much for a wonderful experience recently when my partner & l were staying at the Grace hill B & B down the valley & Betty, the owner there recommended Wild Oak for dinner.

Coming from a farming back ground with fresh produce & also a complete food nut who adores eating/cooking we eat out alot, always on the look out for new places to try so l greatly appreciate quality, service & great staff .

Saying this, l would like to congratulate you all as our experience at Wild Oak was absolutely amasing!!
From the lovely lady who opened the door at lunch time when you weren't actually open to let us have a look at the menu & book a table; the staff friendliness & organisation as soon as we arrived; the layout; atmosphere & setting for the restaurant in general & this before we had even tasted the food was excellent.

The food though is a major part of any dinning experience l suppose & all the dishes we had were an absolute gastronomic pleasure to devour. Perfectly cooked, delicious flavours/ combinations & not to mention remarkably quick.

We will definitely be visiting soon to try a few other meals we couldn't fit in the first trip so thankyou again & have a wonderful weekend.

Kind regards

Duncan

Wild Oak at Parliament House Canberra

We are off to Canberra! Ben and Jilly have been invited to BBQ at Parliament House Australia on Monday the 26th of March. Chef Ben cooked for previous PM John Howard on his visit to the Dandenong Ranges!

Knox Festival Demo recipes

Indonesian style “Riverine Tender” Beef Stirfry.


Ingredients:
• 2 lge cloves Garlic, finely sliced

• 20g fresh young Ginger, finely sliced


• 1 fresh Green chilli, finely sliced

• 200g snowpeas (topped and tailed)


• 200g sugar snap peas (topped and tailed)

• 200g Riverine Tender Cut beef stirfry strips


• ketchup manis (sweet soy)

• lime juice


• ½ bunch coriander leaf finely sliced

• ½ cup roasted peanuts crushed



Directions:
• In a hot wok sear off beef strips in a little oil
• Once cooked remove beef from wok and set aside
• In a little oil stirfry greens, ginger, garlic and chilli
• Glaze with sweet soy, lime juice and most of the chopped coriander
• Add beef back to wok and combine



Seared Riverine Tender Cut Steak with Salsa Verde
(fresh Italian green sauce).


Ingredients:
4 grain fed Riverine Tender Sirloin Steaks
Salt and pepper to taste
Drizzle of olive oil


Salsa verde

Ingredients
1 x bunch corriander
1 x bunch basil
1 x bunch parsley
1 x bunch mint
8 x Capers
2 x Anchovy
Splash Red wine vinegar
1 tbs x Olive oil
1 tbs x Dijon mustard



Directions:
• Heat your grill BBQ or skillet until it is quite hot
• On a separate plate lightly oil and season your steaks
• Do not pour oil into your pan or grill
• Sear steaks off for 5 mins on each side and then rest for at least 3 mins in a warm place
• Whilst steak is cooking chop all ingredients for the salsa verde and combine in a bowl
• Mix and serve atop sliced steaks on a platter

Valentines Menu

Entrée
Freshly shucked tasmanian pacific oysters with cucumber vinagrette

Fresh victorian bay mussels, cookied in champagne with fresh herbs ginger and garlic

Yarra Valley Heirloom tomato tarte Tartin with yarra valley goats cheese and apple balsamic

Half shell scallops roasted with thai sesame dressing

Duck liver pate with homemade relish and toasted sourdough bread

Mains
Butterfly chicken breast fillet, with spanish chorizo sausage artichoke and capsicum, finished with salsa verde

Tasmanian salmon fillet with minted snowpea salad and lime hollandaise sauce

Otways organic pork belly with roasted chat potatoes and glazed apple jus

Your choice of aged Black Angus Steak’s
Grain fed Rump 350g
Pasture fed victorian Eye fillet 200g

Served on either mash potato, roasted potatoes or greens

With your choice of Mushroom sauce, Café de paris butter, Jus or
Bernaise sauce

Our Risotto of exotic mushrooms, finished with hints of truffle, goats cheese and Italian parmesan

Dessert
Locally grown strawberry tartlett with passionfruit custard and shortbread pastry
Semi Freddo (italian style icecream terrine) of local raspberries and rosepetals
Croquembouche for two, with chocolate filled profiteroles and fresh berries
Sorbets, our in house homemade fruit sorbets
Individual cheese plate with homemade lavosh quince paste and figs

The sun is shining and it looks as though New Years Eve weather is going o be fantastic!

Just to keep you up dated we are open on the 31st for lunch as per normal, and for dinner from 6pm with a full selection fixed price a la carte menus (below, spaces are still available so drop us a line or an email for a table.

we are also open for buisness as usual from the 1st of Jan.

Entree
Fresh Tasmanian Oysters with lemon GF

Scallops baked in the half shell with a seasame Thai dressing with a light salad
and pine apple relish GF DF

Individual Antipasto platters of house made goods, relishes and home made sour dough bread
V option available

Wild Oaks Baby Ceaser Salad, crisp cos lettice, free range egg, anchovy & bacon (V without bacon)

Wild Oak’s duck liver pate with home made fig relish and toasted sour dough


Main

South American style flat iron steak with salsa Fresco & oven roasted potatoes GF

Char grilled Chicken breast with a macadamia crumble under skin with a creamy leek and preserved lemon infused cauliflower and broccoli

Wild mushroom and Yarra valley goats cheese risotto, finished with truffle infused oil
and parmesan cheese GF V

Our signiture confit of duck with a carrot and pine nut gratin, pea puree and red current jus GF

Lemon myrtle roasted baby barramundi fillet served with a caponata of local root vegetables and lime aioli GF DF


Dessert

Chocolate budino tart with fresh raspberry couli and thick cream V

Rich sticky date pudding served with a warm butterscotch sauce and double thick cream V

Trio of house made seasonal sorbets V DF GF

Australian award winning cheeses served with homemade quince paste, liqueur figs and house made lavosh V

Lunch at Wild Oak & Winery Tour

Last minuet availability for Sat 6th Nov winery tour.
COMPLIMENTARY BOTTLE OF CHAMPAGNE if four persons book !
Pick up and drop off in The Dandenong Ranges, lunch at Wild Oak with wine appreciation talk and full tasting. Head off to the Yarra Valley to either two boutique wineries to meet the wine makers & tasting or One boutique winery and Chandon Champagne tour. Just $135 per person all inclusive. (min 2 person, max 7 persons)

The same and other tours are available seven days Call Jilly 0431970522 or Wild Oak 9751 2033

Christmas Functions

There's still time to book your Christmas Function at The wild Oak!
Work, family or a friends get together. From just $50 per head for three courses.
Call today 9751 2033

Best Modern Australian Restaurant! regional Vic

Great news,
Wild Oak took out great honours this week at the Restaurant and Catering Associations awards for excellence; winning the coveted award for best Modern Australian Restaurant, regional. I would like to take the oppourtunity to thank all our hardworking staff, loyal customers, suppliers, friends and family that have supported us and believed in what we do for over 8 great years.
With thanks Ben

coming soon....

Coming soon to Mount Dandenong...'Relish'
Warm comfortable cafe, open for breakfast and light lunch's. Specialising in cream teas, high tea and home made cakes. Located between The Chinese and The Indian, Mount Dandneong shops...watch this space!

Wild Oak wants you!!!

Wild Oak wants you to join our dynamic team! Full time front of house persons needed. This rewarding job includes day and late evening shifts. Applicant must be able to work as a team, and be self motivated to work alone. Service and hospitality experience preferred, but not essential. Expressions of interest to Jillypr@gmail.com or 03 9751 2033

Wolf Blass Ben Higgs Signature Dinner

Beijing:Wolf Blass wines
(China Daily)Updated: 2009-08-08 14:39

It was difficult to say which was better, the food or the wine, at a wine tasting held recently by ASC Fine Wines. The event had Australian chef Ben Higgs, of Wild Oak Restaurant, prepare five courses to match five Wolf Blass gold label wines.
The tasting was held to mark the 75th birthday of Wolf Blass, founder of the Wolf Blass winery. Blass arrived in Australia in 1961 and since 1966 his winery has grown from a humble tin shed in the Barossa Valley to one of the country's most successful and recognized winemakers.
Higgs matched the first wine, a Gold Label Riesling 2008, with a starter of duck liver parfait with brioche. The well-balanced, floral Riesling with a sour citrus flavor helped offset the greasy duck liver, with its pleasantly rich and smooth taste.
The second wine, a Gold Label Chardonnay 2007 from Adelaide Hills, made a much better impression, with a more complex structure, and a fuller, stronger impact on the palate. Higgs matched the wine with a rolled Atlantic salmon on round leaf mint, giving it a smoother taste than usual.
For the third course, Higgs presented a tasty spiced rubbed Australian lamb rack, put through a 48-hour marination process, which almost outdid the wine to match it, the Gold Label Carbernet Sauvignon 2006. Higgs said he gave the lamb a slight char on the surface, to match the wine. One would have expected a stronger wine to match the lamb.
This was followed by the Wolf Blass Gold Shiraz 2006, matched with a panko crumbed veal tenderloin, with its strong blackberry fruit, spice and smoky oak flavors. Lastly, came a Gold Label Botrytis Semillon 2006, which has a pleasant rose aroma. It is a wine balanced in sweetness, and not so rich. Higgs' dessert, a soft, smooth tasting coverture chocolate and wattle seed terrine, was a genuine treat.

Wild About Wine Tour

Saturday 1st August Wild about Boutique Wine
Half Day $85 per person.
This very personal tour takes you behind the scenes to three of the family run boutique wineries set away from the main tourist route. The tour includes wine tasting at all three wineries, lunch with a glass of red of white wine and a shared antipasto platter for afternoon nibbles.
Itinerary 11.30am - 12 noon pick up
Wild Oak Restaurant – lunch at the award winning Wild Oak, renowned for using only the finest local produce and native herbs and spices. Lunch is a main course and glass of red or white wine, from Elmswood Estate. Enjoy the scenic route through Monbulk and Silvan area, an area renowned for its’ cherries and berries’ hydroponics strawberries, soft fruits and apples. Elmswood Estate – this family run boutique winery offers several reds and whites to be enjoyed at your private tasting. Grape varities, methods and growing will all be explained in this very personal experience. Five Oaks – located among the lush, rolling hills on the southern side of the Yarra Valley. The vineyard slopes gently westward, overlooking cherry and stone fruit orchards, with Mt Dandenong in the background. Five Oaks specialises in Cabernet Sauvignon, Merlot, Cabernet Sauvignon-Merlot and Riesling wines. Seville Estate – 4pm enjoy a personal tour of this small family run vineyard. An antipasto and cheese platter to share made with the best fresh regional produce.
Be driven through the forest on the unmade road to R J Hammer Arboretum with its lovely views of the mountain to the Ranges.
Drop off to your pick up point at around 5.30pm.

Coxy's TV Gnocchi Recipe

Hi,
i have posted the recipes from my session on TV with Coxy's big break for anyone who wants to give it a go at home.

Best of luck

Traditional Italian potato gnocchi
Recipe
· 1.5 kg large floury potatoes (coliban or sebago are good)
· 2 eggs
· Flour as needed
· Sea salt flakes and cracked black pepper
· Extra virgin olive oil
· 100g finely shaved parmesan
Method
· Peel and chop potatoes, rinse well and then bring to the boil from cold salted water.
· When cooked (test they slide easily off a small vegetable knife) mash out onto floured bench, for best results use a mouli or a drum sieve
· Add all other ingredients into a well and knead together until combined. Be careful not to overwork or it becomes starchy and tough.
· Roll into a big sausage and cut about 1cm thick
· Blanch in salty water until they float then cool on an oiled tray

Basil Pesto
Recipe
· 1 bunch of basil
· 100g freshly toasted pine nuts
· 2 cloves garlic
· 200g freshly shaved Italian parmesan
· Extra virgin olive oil
· Sea salt flakes
· Cracked black pepper
Method
Combine all ingredients in a food processor or mortar and pestle and then process until smooth
Toss gnocchi through fresh pesto with lots of shaved parmesan, and torn proscuitto

AS SEEN ON TV!

Not to be missed! Ben Higgs TV Appearance

Sunday at 5.30pm Ben shall be featured on Post Cards TV program on Channel 9 Ben will take Shane Crawford and friends through two dishes in the Wild Oak Cooking School

Australian Food Delegate

Ben was chosen to be a delegate for Australia at the current ‘World Gourmet Food Summit’ held in Singapore. Ben has been well received, bringing his unique charm and extensive knowledge of Australian produce to the International market. Ben has enjoyed touring the diverse food industry in Singapore, from the hawker’s street markets to the luxurious six star hotels such as The St Regis Singapore.

Ben shall be experiencing a cooking class at the famous ‘Raffles Hotel’ on Sunday with their dim sum chef and is looking forward to bringing the skills back to Melbourne to our own cooking school http://www.wildoak.com.au/If you are interested in booking the dim sum class, or the taste of Singapore class, please e-mail expressions of interest to Cook@WildOak.com.au