|What is chef Steve up to?|
Colleague Roderick Eime visited Blue Wren last weekend and was impressed by the momentum. Here's his guest post.
After a complete upgrade to every aspect of the property, one of Mudgee’s signature wineries relaunches as a bold gastronomic and events venue.
There’s a wry smirk on Chef Steve’s face as he digs deep into the punnet of thick coffee-coloured mousse he’s about to put on my plate. The velvet-smooth paste is delicately extracted with an ice cream scoop and placed to the side.
As I ponder this strange concoction, Steve continues to taunt me with cheeky glances as he prepares for the next astonishing procedure.
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