Bacash is proud to present a curated selection of excellent wine from Australia and around the world.
The store is now fully open so feel free to signup. We also have a weekly offer of new wines so be sure to sign up to our mailing list (down in the footer of this page).
EATDRINK is a celebration of the talented individuals who are doing exceptional things in the Australian hospitality industry and is the realisation of photographer Dean Cambray’s desire to tell their stories.
We are happy to be a part of EATDRINK as Bacash and Michael’s food feature in the first edition of this beautiful publication. EATDRINK features a 12 page spread about Bacash including recipes, great food shots and a bio of the Bacash Philosophy. Others featured in the book are Estelle, Annie Smithers, Red Spice Road and many more.
Dean Cambray taps into his past career as a chef in Michelin starred restaurant’s. Dean has taken his passion for food and photography in a new direction letting his camera tell the story.
Dean says:
“It’s gratifying to be trusted,” he says. “When you’re photographing a chef’s food or someone’s product, it’s a very personal thing. It’s very important to them that I respect the fact I’m representing someone’s business and ideas”.
And what a perfect gift idea. Choose an EATDRINK and Bacash Restaurant gift certificate combination for your loved ones this Christmas.
At the Age Good Food Guide awards on Monday night, Bacash received a 1 hat rating for the 2017 Good Food Guide once again! We are happy to have been awarded 1 chef’s hat for many years running and celebrated this achievement with other winning restaurateurs on Monday night.
Read more about the awards evening on the link below.
Bacash Restaurant receive 1 hat in the 2017 Good Food Guide
We want to take this opportunity to thank all our loyal customers, suppliers, and staff for the part you all play in helping Bacash to be a success.
Thank you all so much.
– Michael and Fiona Bacash
Prancing Horse Estate are pioneers of biodynamic winemaking on the Mornington Peninsula. Their property is surrounded by bush and pasture and oversees Western Port Bay and Bass Strait.
They are committed to a sustainable agricultural path and in the vineyard, meticulous shoot thinning and canopy management leads to low yields and optimum fruit quality. Their fine wine obsession has led to partnerships with leading exponents of biodynamic winemaking – Pascal Marchand in Burgundy and Patrick Piuze in Chablis.
The Prancing Horse embraces the qualities we seek to capture in our wines here at Bacash – elegance, complexity, excitement and power. In applying organic and bio dynamic practices they seek to maximise the flavour potential and fruit balance in their vineyards.
This 2010 Chardonnay is a well-balanced, easy drinking white – perfectly paired with food or by itself.
“Light straw-green; an elegant and finely tuned wine, with subtle barrel ferment inputs into a relatively light-bodied palate; the flavours are of white peach, melon and fig until citrusy acidity comes through on the finish.”
James Halliday, Australian Wine Companion
They say there are plenty of fish in the sea. And Bacash know where the best ones swim.
Our feature fish dish this month is…
Lebanese Style Baby Snapper Fillet with Sumac Braised Silverbeet, Caramelized Onion, Coriander Salad, Pine Nuts, Currants and Tahini
Suggested Wine Pairing: 2012 Jean Marc Pillot ‘Le Haut des Champs’, Bourgogne
