Max’s Restaurant was the first winery restaurant on the Mornington Peninsula and was started by owner and chef, Max Paganoni in 1994. The views are spectacular. From the dining room, you look out over the vines to Western Port and across to Seal Rock. Max has always been passionate about using and promoting local produce and he has now very happily brought in two equally enthusiastic chefs, Michael Demagistris and Ryan James to work with him at Max’s. Michael has worked at top-tier venues, including Jacques Reymond in Melbourne, Alinea and The Publican in Chicago, and Noma in Copenhagen. In 2013, he became a household name as a top four finalist on MasterChef Australia: The Professionals. Over the years, Demagistris has held executive chef roles at places like Sorrento Golf Club and Buckley’s Chance and owned his own restaurant East Bar and Dining in Mount Martha. Most recently, he has worked at Polperro Winery and was executive chef with Searoad Ferries and Tarra. Best friend, Ryan considers Michael a mentor, having met him at East Bar and Dining before going on to some of the same venues. These two are absolutely the A team. They hold the same values for cooking and for connection with the community and they are both ecstatic to be cooking at Max’s Restaurant. They’ve worked with farmer and chef, Karl Breese to harvest vegetables they are excited about and they are putting up a degustation menu full of imaginative and delicious twists and turns. I had such a lovely chat with Michael and Ryan and then was treated to some of the snacks and desserts they had told me about. I can’t wait to go back to the lush and verdant setting that is Max’s Restaurant to share it all with friends.