Accompanied in the kitchen by Stephanie Alexander alumnus Liz Milroy (ex St Ali, Plantation), Jewson enlivens the weekly-changing menu with local produce that includes Sutton Grange lamb, Port Phillip organic mussels, free-range eggs from South Gippsland, non-homogenised milk from Jonesy’s, St Ali single estate coffees and fresh herbs from a community allotment in Caulfield…
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