Thursday, August 3, 2017

Some say we have a cult following. 
Oui think it's just our glowing performance, 
both in the back & front of the house, 
that keeps bringing our loyal guests back for more. 






Saturday, June 24, 2017

Family Style Service for 200+ guests.
All Oui need are a few extra hands and everyone was served in under 20 minutes. 
#ATeam


Wednesday, May 31, 2017

Sunday, April 30, 2017

Cooking with friends

Sunday, March 5, 2017

Artichoke Love

Saturday, February 11, 2017

Have you heard ..

Monday, January 16, 2017

Chef Rocco's neighborhood/home base








Saturday, January 14, 2017

Summertime in Southern Australia, 2017

 Melbourne's Beachside Playground,
Acland Street, St Kilda St. Kilda
  Shrine of Remembrance, Melbourne 
Giving prayers of gratitude to our brave men and women
hrine of Remembrance

  Prahran Market: The Place for Taste
Bondi Beach, Sydney
 Bondi Beach

 Relaxing at our hotel, Pier One, Sydney Harbour
Pier One

Street Art in Melbourne



Battle of Bosworth Organic Winery, McLaren Vale

Wine and Food Paired Lunch at Maxwell Wines, McLaren Vale

Only a few of the bottles we ended up taking home ... such delicious wines!

Breakfast at Agatha's in McLaren Vale

Paxton Vineyards, "Beyond Organic" Cellar Door
Met the wine maker. Good time, delicious wine.


Coriole, McLaren Vale




Yangarra Estate, McLaren Vale

Hickinbothom can be found at Yangarra Estate

 
Wynn's Coonawarra Estate


Bowan Estate, Coonawarra Valley

 Patrick of Coonawarra

Back home in Melbourne ... comfort food at Rococo on Acland Street

Monday, July 18, 2016

Summertime in Elk, 2016





Saturday, May 28, 2016

 
 Pinot Fest 2016

Winemaker's Dinner at Roederer Estate 



Chef Rocco's cuisine highlighted wines from
Roederer Estate, Copain Wines, & Lichen Estate


 photographer: Denell McFall


photographer: Aimee Hanson

The view of Anderson Valley from the dining room!





Sunday, April 10, 2016


Oui Cook at Domaine Anderson
Anderson Valley, California

40 guests enjoyed lunch
prepared by Chef Rocco






First Course
Sweet Pea Veloute with Seared Foie Gras, Foraged Local Morels and Pea Tendrils
Paired with: Chardonnay, 2013 + Chardonnay Walraven Vineyard, 2013


Second Course
Roast Pekin Duck Breast with Cured Ham, Pearl Onions and Soft Cooked Quail Egg
and Sauce Meruette
Paired with: Pinot Noir, 2013 + Pinot Noir Pinoli Vineyard, 2013


Third Course
Vulto Creamery "Ouleout" with Rhubarb and Red Onion Compote
Paired with Pinot Noir, Dach Vineyard, 2013