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Ocean View Estates produce dinner featured Somerset Region produce to celebrate the magnificent fresh produce available from producers in South East Queensland.

Producers from Kilcoy, Toogoolawah Lowood and Esk provided the fresh produce for Ocean View Estates Winery and Restaurant talented chef Tony Tierney to craft into a four course menu.

Coolana Olives from Lowood were featured in the first course of the produce dinner. Tony created an olive tapenade with organic sour dough, parmesan crumbed olives, goats curd, olive and liquorice powder with smoked olive oil.

Second course featured lamb from Brisbane Valley Meats in Esk. Tony prepared miso braised lamb, crepinette, local rosemary, crispy lamb rib and buttermilk dressing.

Millawa Ranch beef from Mt Kilcoy supplied wagyu beef for third course. Tony slow cooked the wagyu for twelve hours and plated it with oxtail gyoza, smoked potato, burnt onion and ruby cabernet jus.

Finally, fourth course featured lychees from Nydfa Organic Lychee Farm at Wamuran. Accompanying the lychees, was an organic lychee sorbet, a coconut crumb, creme fraiche, Wamuran raspberry, yuzu jelly and shiso.

As each course was delivered to guests, Tony and the producer spoke about the produce and the inspiration for the dish.

We were delighted to capture images of the dishes featured in the menu and story telling images throughout the produce dinner for Ocean View Estates Winery and Restaurant.

Congratulations to Kate Honnef, Tony Tierney and all the producers featured and the team at Ocean View Estates Winery and Restaurant, what a dining experience it was for guests.