Making full use of Pei Modern’s roaring wood fire oven and grill, the communal-style mid-winter dinner will featurefour courses infused with and matched to Young Henrys brews, including beer, cloudy cider and their new gin.
Also featured in the feast will be free-range, pasture-fed venison from Mandagery Creek farm in Orange, New South Wales, alongside local produce available in winter.
Mark Best and head chef Joachim Borenius will host the evening with Young Henrys brewer Oscar McMahon and Mandagery Creek venison farmer Tim Hansen, who will share stories behind their produce with guests.
“Inspired by Joachim’s Nordic heritage, the dinner will emulate traditional Scandinavian mid-winter feasts, held to please the gods and usher in a great year ahead for crops,” Mark says. “Dishes will be hearty winter warmers, built on local seasonal produce and enhanced by some of Sydney’s best beer and cider.”
The event is the fourth in Pei Modern’s Paddock to Plate series – following on from collaborations with Fishtales for a sustainable seafood dinner; non-interventionist Victorian winemaker William Downie; and Victor Churchill’s Anthony Puharich and Craggy Range wines.
Seats are strictly limited, priced at AUD 95 per person, including matching beer and cider. Dinner starts at 6:30 pm. Bookings are essential.