And be sure to go out and grab a copy!

Why are you using HRB?

Emma: The story of pasture to plate. The whole philosophy of their product is amazing!

Adam: Because I wanted to find a product I had not heard a lot about but as soon as I made contact with Claire I was impressed with their knowledge and existence of their product and from tasting the product it is very unique. Very good.

Funniest kitchen memory?

Emma: When the waiter asked me “Where does the Tasmanian Salmon come from?”

Adam: My apprentice asking me “What is the white Broccoli called?” I said Cauliflower!!

Favourite meal?

Emma: A good T-Bone on the BBQ

Adam: Slow braised Rabbit with olives and fennel

Hobbies?

Emma: Cooking (of course), Pottery and Bikram Yoga

Adam: Football and Cycling

What is on your Xmas menu this year?

Emma: Rib Eye’s, Lobster and lots of salads

Adam: Beer and good times!

Six people you would like to have to dinner?

Emma: My family and new born nephew!!

Adam: Cadel Evans, Jamie Oliver, Marco Pier White, Jennifer Hawkins, Steve Johnson and Justin North

What have you most enjoyed about your visit to the farm today?

Emma: The hospitality, conversation and wonderful people

Adam: Good Conversation!

www.donovanshouse.com.au

9534 8221

I grew up working on our property located west of Geelong, where we bred sheep and beef cattle. Weekends and holidays were spent either in the shearing shed or down at the cattle yards, depending on seasonal activities. I have never lost my love of the land.

On leaving school I joined the travel industry and subsequently gained extensive experience in retail and wholesale travel, predominantly in management positions.

I married my wonderful husband Robert and together we have two gorgeous girls.

Seizing an opportunity I purchased a food retail business which I owned and managed for 7 years. I am now very much looking forward to combining my sales experience and love of the food industry, into promoting Hopkins River Beef.

Coincidently, my maiden name was Hopkins……so it was meant to be!

I look forward to being a part of the team and building the brand of this premium quality product.

Susie

Tell us a bit about yourself:

Where do I start? I’m originally from Queensland and have spent time living in the UK and NZ. I’ve been in Melbourne for four years and absolutely love it. It’s the perfect place for sports fans and I love sport in general. My wife is a Kiwi and we have a young son who is a crowd favourite at the shop. I’ve been a butcher for about 15 years and finally took the leap into business ownership last August.

What is your favourite Hopkins River Beef Product?

Scotch fillet – the marbling adds to the great flavour

What do you love about your job?

I love providing real food to people. The icing on the cake is when they come back to tell me how much they enjoyed their meal. My customers are great and I love getting to know my regulars.

What do you do in your spare time?

I like to make the most of my time off by spending it with family and friends.

Five people to dinner, who would you invite and why?

Jamie Oliver – because his cooking philosophy is exactly what we’re aiming for in the shop and my wife thinks he’s great

Ricky Ponting – because he’s an Australian legend

James Brayshaw – because I’m a North Melbourne supporter and think we’d have a few things to discuss

Shane Crawford – because I think he’d enjoy a good steak and I really want him to win Celebrity Apprentice

Kim Kardashian – I hear she attends the opening of envelopes

On Tuesday the 25th of October.

For over sixty years Hopkins River Beef, situated in the heart of Western Victoria under the shadow of the Grampians, has been delivering to the market what is universally accepted as Victoria’s premier beef. Hopkins River Beef pride themselves on cattle wellbeing and care with emphasis on their complete dietary nutritional requirements. Cattle are handled in a manner that causes minimal stress which also assists eating quality. All cattle in their production system, both grain and grass fed are free from added hormone treatments.

Originally from New Zealand it is safe to say Victoria can now claim Shadowfax head winemaker Matt Harrop as our own.  The winery which is based at Werribee is about as local as a winery can get.  Matt’s wines have a strong focus on region with the majority of their fruit sourced from vineyards in Werribee and Heathcote as well as other small growers in the Adelaide Hills, Macedon, Geelong, the Yarra Ranges and Beechworth.  The Shiraz’s are a standout, from the multi regional white label, to the rare single vineyards.  These wines are all exceptional.  Now if we could just get Matt to stop supporting the All Blacks we could truly call him an Australian.

Both Adam North and Matt Harrop will be at the dinner to answer questions as well as talk about their philosophies on food and wine.

4 course menu including wine for $135 per guest. Full payment required at time of booking.  For bookings please call +613 9421 4599