Our estate to plate philosophy informs everything we do at Montalto, it always has.
It all started with our estate gardens…
Our estate gardens were originally designed by the highly respected landscape architect Andrew Laidlaw, best known for his work at Melbourne’s Royal Botanic Gardens. A trusted friend of the Mitchell family, Andrew helped Wendy design and plan the original Piazza gardens in 2002, now affectionately known as Wendy’s Garden.
Our kitchen gardens now total 3 acres and are skilfully maintained by our Produce Manager, Julie Bennett.
Then came the produce…
Our gardens feature a breathtakingly impressive range of heirloom varieties which supply our kitchens with some of the most exquisite seasonal produce in Australia.
And now, our pantry collection…
We’ve always carefully preserved what we weren’t able to use on the day of harvest. This has lead to some outstanding pantry items over the years including permanent items like our much-loved olives and olive oils, along with limited edition seasonal products, informed by the abundance of the kitchen garden harvests. We’ve loved using these products in our kitchens and have adored hearing how much our guests have enjoyed them in their homes too.
As our gardens continue to expand, grow and flourish, this has allowed us the unique opportunity to explore the introduction of a permanent pantry collection which showcases the very best of our estate-grown produce.
In order to ensure our exceptional produce was handled with the utmost care and skill, we’ve partnered with local company, Mumma Made (who specialises in small-run pickles and preserves), to create our brand new pantry collection featuring:
Beetroot & Bay Leaf Chutney
Horseradish & Tarragon Mustard
Strawberry & Rhubarb Jam
Fallen Fruit Marmalade
The collection will continue to grow and evolve over time with plans for a range of cordials well underway. We’re also looking forward to launching small-batch, limited edition products from time to time too.
Rhubarb has always been Wendy’s favourite and it just happens to be grown in Yorkshire where Matt Wilkinson (our Culinary Director) grew up too. The tartness of the rhubarb, along with the sweetness from the strawberries is the perfect match for this gloriously pink-hued jam. Terrific as a toast topper or level up your at-home Devonshire tea experience. Also brilliant as a base ingredient for desserts and cocktails.
Keen to try before you buy? We’re using it to make Strawberry Ripple Ice Cream in The Restaurant this summer.
Wendy’s pet hate has always been the sight of citrus on the ground. So before her keen eye catches any, we scoop up what has fallen to create bespoke marmalade based on what’s in season. Expect to see ingredients like limes, grapefruits, oranges and mandarins grown right here at Montalto. Buy it together with our Late Harvest Sauvignon Blanc to pair with a cheese board for a seriously decadent at-home culinary experience. Also makes the very best Breakfast Martini when combined with our Montalto Gin.
Keen to try before you buy? We use it in our marmalade custard and also serve it alongside local soft cheeses on our cheese plates.
Our olive trees were planted over 20 years ago, by hand, by the Mitchell family – just ask Heidi how she spent her 1997/98 summer! The olive groves are now expertly managed by our Vineyard Manager, Dan Prior.
Our olive harvest usually starts in mid-May, a few weeks after the end of grape harvest, and continues into June, when the last of the table fruit is harvested for curing. Varieties such as Corregiola, Koroneiki, Frantoio and Manzanilla are used to produce our olive oil with the other varieties including Kalamata, Ligurian and Sevillano cured for table olives. Best served generously and often.
Keen to try before you buy? Our olives are always available in The Piazza.
The earthiness of the beetroot combines with the headiness of the bay leaves to create this delightfully deep purple chutney – perfect on anything from a classic salad sandwich through to grilled fish, pork or beef.
Keen to try before you buy? We’re currently featuring our Beetroot & Bay Leaf Chutney as a generous garnish on our grilled pork chop in The Piazza.
Brown, yellow and red mustard seeds combine with the gentle heat from the horseradish and the light anise-flavoured tarragon. A generous splash of our Chardonnay expertly brings all the flavours together. Our advice: smother liberally over a whole chicken before roasting for the perfect roast chook. Perfect as a garnish for pork or beef. Also makes the best ham sandwiches.
Keen to try before you buy? We’re currently using our Horseradish & Tarragon Mustard in our housemade dressing for our estate-grown leaves in The Piazza.