YARRA VALLEY WINE
At Fergusson's we know the best wine comes from an old vine... Having vines over 40 years old, allows us to handcraft some of the finest wines the Yarra Valley has to offer. Click below to see our latest masterpieces.
FOOD
Wouldn't it be nice to get an honest home cooked meal without the fuss of making it yourself. This dream can become a reality with the help of culinary olympian Louise Fergusson. Click below to find out more about the tasty delights Fergusson's has to offer.
ATTRACTIONS
Theres nothing like the exhilaration of flying over the Yarra Valley in a hot-air balloon. After your flight of a lifetime, experience a sumptuous country breakfast in our award-winning restaurant.
THE RESTAURANT
Our distinctly Australian reception centre is set amidst a picturesque vineyard and features cathedral ceilings, solid native timbers, hand sawn refectory furniture and a large open fire.
WEDDINGS
Over the past 30 years we have created beautiful weddings for countless couples. Imagine tying the knot in your own exclusive vineyard
Explore the delights at our innovative Master Cooking Classes where you will learn simple cooking technique with Master Chef Louise Fergusson using the seasonal flavours of the Yarra Valley.
Classes are held for a minimum of ten people and the cost is $85.00 per person, including matching wines.
Our current menu for the Master Class includes an entree of Zucchini Blossoms with Garlic Prawn Mousse, a main of Rack of Lamb with a Mint & Mustard Glaze, Roaster Kipfler Potatoes and Green Beans and a dessert of Autumn Figs with a Port and Redcurrant Glaze.
THE MASTER CHEF, Louise Fergusson trained at the William Angliss College in Melbourne and represented Australia in the 1980 Culinary Olympics where she won a gold medal. In 1982 Louise was awarded a Victorian Foundation scholarship and travelled for two years working at some of the top provincial resorts and restaurants in England, France and Germany. These included the Ritz (London), Gidleigh Park (Devon), Pierre Orsi (Lyon), Le Canard (Hamburg) and The Aubergine (Munich). As Executive Chef at Fergusson's Louise oversees the running of the restaurant and function facilities and most days you will see her lovely smiling face serving at our carvery. Her recipe book "The Beginning and End of Cooking" features many of the entrees and desserts that Fergusson's have become famous for.
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