The appointment of Chef Connor Bishop to The Kitchen has seen the produce from our own Tipsy Hill Estate garden crafted into two feed me menus, The Short Story and The Long Story. Both menus seek to tell the story of season and place through local, seasonal and sustainable produce alongside paired wines from the Bec Hardy and Pertaringa ranges.

Bring some theatre to your table at home with this toast-at-the-table lemon myrtle marshmallow recipe from Chef Connor Bishop.

See the full recipe here