For around about a decade food writer and winemaker Bryan Martin has submitted a column on the Canberra food scene to The Canberra Times Food and Wine magazine.
During that time he was, is and continues to be, surprised by the wealth of produce that is available in the greater capital region.
"Just about every week you can unearth another product that someone feels passionate about. The growth of the regional markets has also been a continuing source of inspiration.
"When you have great raw produce like grass-fed beef, fat lambs, Murray River cod, south coast oysters, sea urchins, truffles, seasonal fruits and vegetables, plus a huge range of wild game, well the rest is easy."
So it was that he and colleague, friend and photographer David Reist went on a journey getting snaps of all this wonderful produce being made. By combining Bryan's words, David's talents and both mens' passion, they have created a fabulous cookbook.
More than just a cookbook, however, Tongue & Cheek is a journal of life, of living and of all of us getting old together.
The book includes around 40 recipes that generally move through the seasons that was 2014. It's a journey of local produce, cooking and getting through life with a bit of humour and passion.
For this very special Sunday Salon we're inviting you to join Bryan and David in the restaurant for a four course set-lunch with dishes inspired by the book, and an optional wine pairing with wines selected by Bryan himself. We'll begin with a short pre-lunch talk where you can learn more about their food journey together, and at the end take home a signed copy of this instantly classic, Canberra cookbook.
Tickets (price per person)
Lunch & matching wine $95
Lunch & signed book $105
Full package: lunch, wine & signed book $135
When booking please select 'regular' (meat) or 'vegetarian'. All dishes are either gluten free or can be gluten free on request. Please contact us if you have any special dietary requirements. Please note that while every effort is taken to cater to those with allergies, nuts, dairy and gluten are used in the kitchen and, as such, trace amounts may be present in all dishes.
Please contact us for bookings over 6 people
David Reist is the sales and marketing manager at Clonakilla Wines and was more or less born with a camera in his hands. He provides all their photographic needs – covering everything from bottle shots of the latest vintage, the production process, to formal portraits of the winemakers. A passionate photographer he is "excited by the possibilities that photography offers – a way to see the world in front of me, to create and to share."
Bryan Martin makes wine under his own label Ravensworth with partner Jocelyn and brother David. He is also Operational Winemaker at Clonakilla where he manages the winemaking process. Bryan brings wisdom and intellect to the question of how to make better wine and is something of a food genius.