This special dinner party will welcome self-taught charcuterie master and cook book author, Peter 'PJ' Booth. Serving as a mentor and mate to Oakridge chefs Matt Stone and Jo Barrett, Booth has inspired the pair with his knowledge of meats and the art of preserving and serving them.
The four-course dinner kick off with dense terrines, salty salamis and smooth rillettes. The main event will focus on game-poultry dishes, to mark the launch of PJ's new book Feathered. Feast on quail sung choi bao, duck pie with native ketchup and roast squab with pickled quince and quandong and raspberry sauce. The evening will include matched back-vintage wines sourced from Oakridge's cellar, and a guided conversation between Matt Stone, Jo Barrett and PJ Booth.