View all newsletters
Receive our weekly newsletter - World Of Fine Wine Weekly
  1. Wine & Food
December 1, 2020

Kazuki’s

By Thierry Dessauve

In Daylesford in the Macedon Ranges, Victoria, chef Kazuki Tsuya brings the “sensibility” and techniques of his native Japan to a menu based on the superb locally sourced ingredients.

That leads to stylish creations such as quail, pearl barley, pickled grape, and mushrooms; and duck breast, leg pie, turnip cake, and black bean.

And these are matched with a wine list that also harnesses the best of the local and other domestic wines with a range of interesting choices from around the world.

It’s a superbly eclectic collection whose character is immediately apparent in the by-the-glass program, which includes new-wave Swartland Chenin Blanc from AA Badenhorst, Italian-inspired Australian in the shape of Sam Miranda Barbera from King Valley Australia, and grower Champagne from Henri Giraud.

And the full-bottle list picks up the theme, with wines from Japan (Alps Wine Type R Blanc) and superb New Zealand Pinot Noir and Riesling from expat Japanese Kusuda, among others, taking their place alongside a fine range of Victorian bottles.

Content from our partners
Wine Pairings with gooseberry fool
Wine pairings with chicken bhuna 
Wine pairings with coffee and walnut cake 

Select and enter your email address For award-winning content from the world’s most respected and intellectually satisfying wine magazine, sign up to our newsletter here
Visit our privacy Policy for more information about our services, how Progressive Media Investments may use, process and share your personal data, including information on your rights in respect of your personal data and how you can unsubscribe from future marketing communications.
Thank you

Websites in our network