Trevor Perkins (ex-Big Spoon Little Spoon) has joined forces with a duo of trailblazing minimal-intervention winemakers (William Downie and Patrick Sullivan) to deliver a winery dining experience that shows off the best of Gippsland on the plate, along with wine from the vines that make up the view.

It’s a celebration of an oft unsung region, with Perkins firing up the charcoal smoker out front in which he cooks up a changing line-up of house-butchered beasts.

That could mean lamb shoulder, roasted tender and smoked deep, served with a patch of seasonal veg equally smoky. Or beef, sticky and rich and served with a brilliant mash of local spuds.

Fish is equally respected: whole flathead served on the bone splashing around a brown butter sauce is perfect in its simplicity, while the changing selection of house charcuterie is the perfect opening act.

The expansive deck is made for sunny afternoons and, with a glass of Patrick Sullivan rosé in hand and that glorious vista, perhaps also a plate of local Gippsland cheese.

Must-eat dish: Slow-roasted lamb
Instagram: @hogget_kitchen