Petaluma's Bridgewater Mill ~ a heritage listed stone flour mill on the banks of the Cox Creek ~ has long been a popular destination in the Adelaide Hills, but an exciting young chef, Zac Ronayne is attracting a whole new audience to the cellar door and restaurant. The 30 year old has made the kitchen his own since he started earlier in year, whipping up stunning regional cuisine to serve with the latest Petaluma wines.
The Petaluma Bridgewater Mill range which showcases the best of this cool climate region also has a new face; with a stylish label design to reinforce the Petaluma pedigree.
One of the new wine releases showcasing the re-vamped label is the new Petaluma Bridgewater Mill Sauvignon Blanc 2010 (RRP $22) - we think it is one of Australia's best Sauvignons!
This wine is a great example of Andrew's direction with the Petaluma Bridgewater Mill range; crisp, fresh and food friendly, with gentle winemaking allowing cool climate attributes to shine through in each variety.
Asked to recommend a match with a dish from the restaurant menu, Andrew says the lifted, vibrant style of the Sauvignon Blanc is delicious with Zac's Tuna Belly Sashimi with soy and wasabi.
Both winemaker and chef share a passion for their crafts and similarly a desire to allow the beauty of the regional produce to shine through in the final result; food or wine.
Andrew says, "We might be biased but we feel that the Adelaide Hills is Australia's best source of sauvignon blanc. Our low yielding and mature vineyards - the Deanery Vineyard near Balhannah and the Cobbs Hill Vineyard on the edge of Lenswood - give us the perfect fruit for the truest expression of this classic variety, with beautiful citrus and apple characters to the fore."
At the age of 30, Zac Ronayne is an exciting young chef with boundless energy. He grew up in the Adelaide Hills, spending 20 years there, including a stint at Petaluma's Bridgewater Mill as Sous Chef (2004-2007), before embarking on a journey to explore the best food, flavours and produce appearing on tables all around Australia.
Zac spent 2 years at Nu Nu in Palm Cove QLD becoming Head Chef of the 2008 Gourmet Traveller Regional Restaurant of the Year. There he learnt a huge amount, discovering his passion for regional produce – especially fresh reef fish and tropical fruit - his love of education and sense of fun with food.
The Asian influences he found in tropical Queensland tallied closely with his own background as his mother specialised in Japanese food and he has made numerous visits to Japan. He is excited to stamp his own mark on the Mill's Contemporary Australian with Asian highlights menu, emphasising his philosophy of clean flavours with a sophisticated blend of style and simplicity.
Fresh and pure are the ideal adjectives when it comes to describing Petaluma's Bridgewater Mill; food, wine and region!!
Petaluma's Bridgewater Mill, Mount Barker Road, Bridgewater, SA 5155
Restaurant Open: Lunch Thursday – Monday 12 – 2.30pm P: 08 8339 9200
Cellar Door: Daily 10am – 5pm P: 08 8339 9222
STOCKISTS: Fine Wine Partners on P: 1300 668 712 or Cellar Door www.petaluma.com.au
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