What’s For Lunch - Chef Sam Alexander of Yellow Billy

14 March 2019


Sam Alexander.


Allandale Winery.

What is your favourite part of being involved with the Lovedale Long Lunch? 

I love that the Lovedale Long Lunch gives us an opportunity to celebrate the food and wine of the region in a really accessible and fun way.

What factors do you take into account when creating a menu for an audience of this size?

My aim is to create a menu that is seasonal but also approachable for a large audience. I want to offer something that everyone will enjoy.

What dish are you most excited about this year and what was your inspiration when creating it?

The local pork & fennel ragu with orecchiette pasta and parmesan & crackling crumb. Everyone loves pasta so I'm bringing to the Lovedale Long Lunch audience!

If you could take credit for one great classic recipe, which would it be?

Basil pesto - it's simple and delicious.

Who in history would you most like to have prepared a meal for?

King Henry VIII - he loved food!

Plug your restaurant! Tell us your opening times and what item on your menu you recommend for first time diners.

Our menu changes regularly but a favourite is House made flatbread with burnt butter, roasted pine nuts & hummus. Come try it -
Wednesday to Sunday - 11am-4pm
Friday & Saturday - 6pm-10pm


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