Ten Minutes by Tractor – Main Ridge

We were still in the middle of the whirlwind visit by iMac’s Scottish parents – our next amazing visit was a little trip out to the Mornington Peninsula wineries, culminating in a lunch at one of my favourite wineries and restaurants – Ten Minutes by Tractor.  This was another occasion where I got myself adopted for the day.

Interestingly, I wasn’t the only one – there were an additional four ring-ins that day, and we were also joined by iMac’s brother, Crusher Minimus! We were all set to have the degustation with matched TMBT wines… let the games begin.

Amuse bouche

Amuse Bouche

MainRidge cashmere goats cheese, caviar, freekah, soda bread lavosh, celery panna cotta, baby beetroot, and baby basil.  A delightful mouthful!


Tuna & Scampi

Sashimi tuna, sautéed scampi, salmon roe, saffron aioli, cucumber purée, confit tomato, and sauce fresca.  A delicate dish beautifully executed with sublime flavours, and interestingly partnered with a pear cider!

Pear cider 1

Napoleone & Co Perry Pear Cider

Pea soup

Red Hill Goats’ “summer soft” cheese, chilled pea velouté, beetroot crumbs, pearl, peas, watercress, pistachio biscotti

The gorgeous soft, young goats’ cheese was beautifully complemented by the smoothness of the pea velouté and the sweetness of the beetroot.  It was accompanied by the 2010 TMBT 10X Sauvignon Blanc which had been barrel fermented, so it was a little more rounded than the usual SB.

Fish and crab raviolo

Hapuka fillet, scallop & blue swimmer crab ravioli, leek fondue, piperade reduction

This dish was definitely dish of the day for me… mainly because the scallop and blue swimmer crab ravioli was amazing. I could have eaten a whole plate of just these babies!  The leek fondue was divine, and the piperade reduction done in the Basque style.  A fantastic dish.  This was served with the 2010 TMBT 10X Chardonnay – a blended chardonnay from a number of different vineyards, it was crisp and delicate.


Quail, Asparagus, macadamia and peppered pancetta

The quail had been pan seared and served with local fresh asparagus and an asparagus reduction.  It was then scattered with crushed macadamia nuts, peppered pancetta and beautifully complemented with half a soft boiled quail egg.  This dish was served with the 2011 TMBT 10X Pinot Noir – one of my favourites!


Lamb + jus


The dish looks stunning – Lamb rump & rack, with purple congo potato, crushed carrots, set atop the smoothness of the leek fondue.  And then they go and drizzle the whole thing with truffled lamb jus.  Does life get any better? Served with the 2010 TMBT Reserve Estate Pinot Noir (60% Wallis, 20% McCutcheon, 20% Judd).  The blend changes from year to year.

Palate cleanser

Avant dessert:  a transition

A beautifully refreshing passionfruit mousse, complemented by passionfruit yoghurt, sorbet, rhubarb, white chocolate, coconut and pop rocks!



Michel Cluizel chocolate mousse is partnered with pistachio frangipane, mandarin sorbet, caramelised mandarin, a statement chocolate shard, and macadamia dust. I think I may have died and gone to heaven.  We enjoyed a Campbells Rutherglen Topaque with this dish.

The cheese board


A couple of people opted for the cheese course instead of the Chocolate, which featured goats’ milk hard cooked cheese from Main Ridge Dairy.

Petit fours

Petit fours

And just when you thought you could fit nothing further in… actually I don’t think I did!  Here a beautiful set of petit fours are served with coffee. Very rich and delicious!

Ten Minutes by Tractor continues to deliver fantastic food in a beautiful vineyard setting. So far it has never disappointed, and continues to deliver innovative, delicate, inspired cuisine.  I look forward to my next visit….

the herb wall

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