Here at OHO, we don’t like to play favourites or single out any particular experience. Foxey’s Hangout at Red Hill is our favourite, and a singularly fabulous experience. Hey – rules are made to be broken, right?
Owner Tony says that he ‘didn’t come here to run a restaurant’, and it follows that the combination of cellar door and food service is fun and unique. It’s compact and casual, and the menu is an exercise in minimalist attention to detail. It’s a bit like great minimalist architecture: if you’re going to put up super-simple dishes, they have to be precise and perfect. Tick. The quail, for instance, is simple pan-fried legs, made for picking up and sucking the meat off the bones. They are cooked to perfection, unsullied by technique, and addictively delicious.
Tony is rigid and focussed in his approach to Foxey’s Hangout. You can’t book a group, he doesn’t do events. It’s for casual dropping in and hanging out, and it’s all the better for this simplicity.
Foxey’s Hangout wines continue this focussed approach. Nothing is rushed. You can learn this at one of their sparkling wine–making workshops. The DIY approach to things like bottling means that it can take time to get the job done, but Tony’s not worried. It’s a ‘nicer time’ than running about madly for a day with an industrial portable bottling line contractor. But let’s face it, we don’t really care about the bottling. We care about what’s in the bottle. Sauvignon blanc drinkers will love the pinot gris. Anyone will love the Kentucky pinot noir.
Those who are lucky enough to have grown up with family food traditions that include sausage making, preserving and so on can understand the simple pleasure of making foods that have become commoditised and sanitised by commercial production. There is enormous satisfaction in taking the best produce, like organically farmed pig, and turning it into succulent, delicious sausages.
James is certainly passionate about his pigs. There’s genuine appreciation for the life of the animal, and a sampling of products made from pigs that have had variations in feed is a revelation. He’s also experienced with other livestock, but pigs are a particular interest. He and his wife Cathy run workshops in making sausages for people looking to turn their hand to the art of this simple staple.
Classes run regularly, and the best way to stay in touch with the schedule or any new classes is at themeatroom.com.au. James says the return of the salami classes have been hotly anticipated.