Second course was a recipe given to me by my brother, the famous Andy Logue - figs with Gorgonzola and prosciutto baked in cream. OMG!!
Main course was a roasted scotch fillet from Cape Grim. Tender and succulent with a mountain of forest mushrooms on top and a lovely red wine jus.
Then for dessert I served a classic apple pie with crumble topping, vanilla bean ice cream and cinnamon anglaise.
What a night!
Roll on celebrating winter, I say! :)