Mudgee is a district most famous for its vineyards (and not forgetting the Mudgee Wine + Food Festival of course). But the regional district is also home to the burgeoning lunch series Food Over Fire, a four-course event that takes place around a communal table at Gilbert Wines. The farm to table-focused series is held every Saturday afternoon, and will be returning after a successful 2017 on May 19. Former Masterchef contestant Pip Sumbak will again be its helm, producing some of Mudgee’s best seasonal produce over a fire-pit. Sumbak recently spoke to delicious. about what guests can expect from the beloved long lunch for 2018.

What inspired Food Over Fire?
Curiosity got the better of me. I visited Mudgee with friends and stopped at the newly opened Cellar by Gilbert. Winemaker Will Gilbert, a friend from University did a wine tasting with us and the next day i emailed him asking what he thought about me designing a fire pit and offering a unique lunch at the Cellar. He said ‘absolutely’, i moved to Mudgee and it evolved from there. Quite simply, i love the process of lighting a fire and cooking over it.

The flavours achieved from coal, smoke and flame are hard to beat and the unpredictability of cooking over fire means i’m constantly learning. Having designed the pit & barrel, my inspiration lay solely in providing a unique dining experience to guests showcasing the best of Mudgee’s produce paired with delicious Gilbert Wine.

What is the intention of the lunch?
The long lunch is quite theatrical and although the word ‘immersive’ is a bit overused, i do think guests are really involved in the process. They feel the heat of the fire, smell the smokey aromas and watch the pork begin to crackle. First course is served up by the fire pit with a glass of bubbles while guests watch their lunch cook. I designed the pit so that the grill plates would swivel and could be moved up and down either side of a rotisserie or Brazilian style asado. They are usually laden with charred veggies alongside local lamb, pork, beef or venison. My intention was to entice all four senses and have guests relax and indulge.

Do you prefer to use local produce?
Absolutely. Each dish focuses on produce sourced locally from farmers and small growers within 150km of the cellar. The dishes are ever changing to reflect the seasons and my cooking is inspired by what i can get from suppliers any given week. The meat is 100 per cent pasture raised and well loved and our veggies are either from our new garden or neighbouring farms. I’m constantly inspired by my producers and the interest Mudgee locals have in growing veggies and sharing their knowledge. I’d be mad not to buy locally.

What do you enjoy about the outdoor cooking experience?
An open fire draws attention and creates excitement. It certainly comes with its challenges, i have the burns and melted boots to prove it. I’m no expert and every weekend is unpredictable. It might be windy, raining or freezing cold and the wood isn’t burning the way it usually does…. all of these things happen but it’s the challenge of adapting that keeps me on my toes and always inspired. No lunch is ever the same but its always unique and delicious.

Where do you hope to see the event in 5 years?
The feedback from last year was fantastic and we hope to see the lunch grow. I enjoy the country but will always be drawn to the coast. Maybe in 5 years time Food Over Fire might make its way to the south coast.