Spring is the best time of year to visit Oakridge. The award-winning Yarra Valley winery and restaurant is surrounded by green when the season changes.

The kitchen garden – overseen by chefs Matt Stone and Jo Barrett – is overrun with zucchini, nettle and radish, while the peas that have been planted as cover crops between the rows of vines are ready to be harvested. Melbourne’s Brighton Wine Merchant, Paul Taylor, spent a day with Matt, Jo and Oakridge winemaker David Bicknell exploring the relationship between the kitchen and the vineyard. “There’s an obvious synergy between what’s on the menu at Oakridge and the estate- produced wines,” he says.

Take Jo’s signature entrée of smoked local trout, Yarra Valley caviar and cultured cream on a house-made caraway croissant, which is an ideal match for David’s Over the Shoulder Chardonnay.
“It’s a total food and wine experience,” says Paul.

Refreshing and versatile, pinot gris and pinot grigio pair well with a variety of light, warmer-weather dishes. Seafood, such as fish or prawns, is always a good choice, but raw seasonal vegetables dressed simply in lemon or vinegar can work just as well. For a more substantial option, try a lightly-sauced pasta or risotto.