It was a gorgeous sunny morning as we headed out to the rolling plains of the western district to celebrate Mother's Day at Sunnybrae restaurant on the outskirts of the tiny hamlet of Birregurra.

There was no scent of discord as we journeyed to George Biron's restaurant and cooking school with a long established reputation for excellence, leaning towards contemporary rustic food, which is such a hit with the locals as well as day trippers like us from the big smoke.

It's a large property with its own orchard and vegetable gardens and the restaurant itself is part of George's home, giving a relaxed feel with excellent views through large windows and plenty of knick knacks scattered around the dining room to catch the eye.

However, for me, a problem arose from the first taste of potato bread, yeasty and warm from the wood fired oven, spread with abundant fresh butter.

It was Mother's Day and all my attention was for the wonderful woman in my life and there was no way I was going to divert myself from the task of providing a perfect day, which was exactly what she deserved.

In short, no blogging. But upon tasting that bread, I flinched.

Alas for you dear reader, my will was strong and I resolved not to tell you any of the details of our meal that brought such great contentment and a not insignificant number of brownie points.

It's a shame I can't tell you about the fragrant chicken broth drizzled with eggy parmesan shards that disappeared all to soon. Nor would you want to hear about the tarama with green beans and carrots, plated with a tangle of salad leaves and topped with crispy fried garlic, pine nuts and breadcrumbs, a play on a Polonaise topping.

Should I reveal to you that I'm going to tie Mr Biron up until he reveals the secret of his lighter-than-air tarama with its extraordinarily delicate brininess that makes a mockery of any that have gone before under the name? Uh uh.

The on-the-spot smoked semi-soft cheese with home grown tomatoes in a creamy basil flavoured dressing will need to go unmentioned too.

Mellow and salty Spanish style jamon contrasted with a sharp Mexican inspired salsa of avocado, tomatillo and pomegranate is something you will just have to imagine as you will also have to do with the unlikely sounding but endearingly earthy flavours of a kohlrabi, parsnip and leek strudel with anchoiade.

I could tell you about the meltingly sticky slow braised goat shank with just enough deep flavoured jus to moisten things along, with any leftovers mopped up with a potato and shallot galette, but I won't.

Since I'm not telling you anything, there's no need to be reticent describing a bayleaf and honey panna cotta as trembling like a breast and having the sweet breath of a bride on her wedding night.

Sorry, I'm not able to tell about such a fabulous meal, no blogging is no blogging, though feeling a bit guilty and wanting to make it up to you, I'll allow for a one word review.

Go.

Sunnybrae Restaurant & Cooking School
Birregurra, 03 52362276
Lunch Saturday & Sunday from 12.30 pm