TarraWarra + Enter Via Laundry

On Saturday 12th July, chef and author Helly Raichura of Enter Via Laundry will venture to the Yarra Valley to collaborate with Maxwell Parlas, Head Chef and his team to create a six-course dinner featuring diverse culinary traditions of India with native Australian ingredients.

Many of these dishes will be taken from Helly’s recently released book, “The Food of Bharat”, paired with our wines at the TarraWarra Estate restaurant.

Helly, is a self-taught cook and the mind behind Enter Via Laundry. After a decade of working as an HR professional and missing the rich heritage of India, Raichura decided to share her love for regional Indian cuisine from her own home kitchen. She gained recognition and an extended waitlist for her restaurant with her intricate ‘pasta, not pasta’ khandvi dish as a guest judge on MasterChef Australia in 2020. She has co-hosted India Unplated, a cooking series on the SBS Food Channel, alongside Adam D’Sylva. 

Swaying away from the stereotypes of Indian cuisine, Helly’s menu is from the deep knowledge of Indian cuisine and from her travels to the diverse regions and sub-regions of India. Aiming to preserve and reinvent the rich culture, practice, and tradition of Indian cuisine in Australia.

Date                   Saturday 12th July

Time                  6.00 pm – 9.30 pm

Address             311 Healesville Yarra Glen Road, Yarra Glen

                           Please park in the upper car park

                           Bus available from Lilydale train station – please call 5957 3510 to arrange

Tickets               $220 per person

                           Includes 6 courses + paired wines.

Here's the menu!

Snacks

Oyster Mushroom Patra Poda

Oyster mushroom marinated with coconut and mustard oil, wrapped in silver beet and garnished with finger lime

Vada and pumpkin Chutney

Lentil fritter with spiced pumpkin chutney

Undhiyu

Root vegetables baked in paperbark served with Davidson plum jam 

Course 1

Pumpkin with leatherwood honey

Baked pumpkin glazed with leatherwood honey, toasted pumpkin seeds, bitter leaves and lemon gum dressing.

Course - 2

Baked Scallop with Podi

Butter baked scallop with spiced podi (like dukkha) and fried curry leaves 

Course - 3

Prawn Kodi and Poee

Prawn/King prawn goan curry with 48 hour fermented goan bread

Course - 4

Tharuva Roast and Ghee rice

Duck roast, ghee rice, pear chutney, salad of green mango kohlrabi and leek.

Course - 5

Indian Christmas Pudding

Spiced quince pudding, strawberry gum custard whipped cream