SEPTEMBER 2026
“Cooking class: John and I enjoyed a wonderful hands-on cooking class with a touch of nostalgia at The Plough Hotel in Myrniong.It was such a great experience getting behind the scenes and learning what goes on in the back-of-house of a function kitchen.
With a strong focus on local produce and quality Australian beef, it was clear they really know their food!
We enjoyed a delicious menu, starting with beef tartare, beautifully presented in a cone-style we prepared with beetroot pearls.
We then got hands-on making gnocchi from scratch, paired with a delicious tomato and basil pesto sauce.
And then came dessert — a brownie with homemade Oreo ice cream, caramel sauce and Oreo crumb. Absolutely to die for! Everything was perfectly paired with a selection of wines and finished with port.
A fantastic day filled with great food, plenty of laughs, and a little nostalgia.
Thank you Chef Mark Mills & your lovely wife Ruth.”
Laura (Facebook)