The Surly Goat Cooks the Books at the Old Macaroni Factory
Description
Join us for a dinner celebrating the Australian cookbooks that shaped chef Dave Willcocks of much-loved and hatted Hepburn Springs restaurant The Surly Goat.
Held inside the beautiful, historic Old Macaroni Factory, this intimate event invites guests to experience a menu inspired by three beloved books: My Food by Cheong Liew and Elizabeth Ho, Ezard by Teage Ezard and Stephanie Alexander’s The Cook’s Companion.
Across canapés and three courses with matched wines and apertifs, Dave will translate these influential works through his own thoughtful, seasonal cooking, creating a rare opportunity to taste the spirit of these books through the hands of one of the region’s most respected chefs.
Throughout the evening, Rushani Epa will facilitate a conversation with Dave about the cookbooks and chefs that have shaped his approach, from formative restaurant kitchens to the enduring place of Australian food writing at the table.
Limited seating. Book in quick!
Lineup
Meet Dave
Owner and Executive Chef David Willcocks trained under Yarra Valley legend Gary Cooper, who instilled in him a reverence for seasonal cooking. He went on to work with Melbourne chef Teage Ezard before spending time cooking his way through Europe. David and his wife and business partner Vanesa, moved to the region in 2012 with their family. David ran the kitchen at The Argus and under his guidance, were awarded their first chefs hat. Since taking over The Surly Goat in 2018, David has built a kitchen that lets ingredients speak for themselves. His philosophy is simple: let the seasons lead, let the region’s producers shine, and never stop learning.
Meet Rushani
Rushani Epa (she/her) is a food and travel journalist, editor and literary agent, originally from Melbourne and now based between Daylesford and Italy. Her work focuses on global dining, identity and the cultural narratives that shape food and hospitality. She has written for publications including the Financial Times, Roadbook, Gourmet Traveller, The Guardian, VICE, Broadsheet, Good Food (The Age), and more. She is also the founder of Colournary, a multiplatform food and culture publisher centring the global majority; a food-focused literary agent with Zeitgeist Agency; and was previously the food and lifestyle commissioning editor at Hardie Grant Australia.
Cookbooks
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