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A month at Tucks by Mischa Tropp & friends

Mischa & friends poster

Following on from a delicious January care of Mischa Tropp’s Elsie’s Indian BBQ, February is all about fabulous friends at Tucks. Joining Mischa for a series of one-off events are some of Melbourne’s leading chefs who will be taking over Tucks every weekend and serving incredible food, matched with Tucks and Montalto wines, overlooking the unbeatable views across the vines.

 Inspired by their heritage, each chef will serve 2 of their favourite dishes - one prepared over the open flame, one from the Tucks kitchen. Mischa will continue to serve the very best of Elsie’s including masala dosa, chips and curry and weekly specials that reflect the freshest seasonal produce.

Here’s what’s happening, with who and when:

Tom Sarafian (

After running Rumi for three years Tom returned to the Middle East, this time visiting Iran, Beirut and Istanbul before helping open Bar Saracen in the Melbourne CBD in 2018 to critical acclaim. Bar Saracen was number one in the Herald Sun's Delicious 100 awards 'people's choice' category in 2018 - a remarkable feat in its first year - and number five in 2019.

At Saracen, Tom cooked some of the city’s favourite Arabic food, combining traditional techniques and recipes with innovative touches and beautiful local produce.

It was at Saracen that Tom’s developed his dish of hummus topped with king prawn and spanner crab, which became one of the must-eat dishes of Melbourne. The hummus that was the foundation for the dish is the same you’ll find in Sarafian Melbourne jars.

After Saracen’s closure in February 2021, Tom cooked at Little Andorra in Carlton for a four-month residency and continues to cook at events around the country.

“I’ve been wanting to collab with Mischa for a long time and am so excited to cook an Indian/ Middle Eastern BBQ together at Tucks’ beautiful winery this summer!” Tom Sarafian

Tom’s menu includes:

  1. Hummus, spanner crab and king prawns

  2. Charcoal chicken kebab, toum, pickled green chilli and parsley salad

"I love everything about Tom’s food, it’s honest, real food made with zero compromise. Tom and I have meaning to collaborate for a long time so we’re really looking forward to finally cooking together!” Mischa Tropp.

Michael Stolley (

Cef Stolley started working in the kitchen at the age of 14 and hasn't stopped nearly 20 years later. After working in kitchens throughout Perth, China and Europe, Stolley arrived in Melbourne 7 years ago. Since his arrival, Stolley has lead and launched some of Melbourne's top bars and restaurants including Mrs Singh's (alongside Jessie Singh), modern Japanese yakitori restaurant Eazy Peazy and contemporary Indian restaurant ISH. With a love of sharing food, music and design, Chef Stolley continues sharing his passions and knowledge with food lovers across Melbourne.

“I’m thrilled to be joining Mischa at Tucks for some tasty food, juicy wines and that stunning view - and sharing the experience with chefs that really love what they do. It’s collaborations like this that the hospitality industry really needs more of.” Michael Stolley.

Stolley’s menu includes:

  1. Balinese mussels “jimbaran” - sweet and spicy grilled mussels

  2. Babi Guling - roast Balinese pork belly, jasmine rice, urap salad (green beans, bean shoots, toasted coconut), sambal

"I have absolute respect for Stolley, his infectious energy in the kitchen brings out the very best in people. I am excited to see - and taste - the Indonesian treats he brings to Tucks.” Mischa Tropp.

Harry Mangat (@harry.mangat @bijidining)

Growing up, Harry Mangat believed that food brings people together. This inspired him to create a community around food; connecting with farmers, producers, chefs and customers. And after cooking for 15 years, it's still his true motivator.

Harry has worked with renowned chefs including Raymond Capaldi (Hare & Grace), Peter Gunn (IDES) and briefly staged for Ben Shewry (Attica) and, through this experience, he has further developed his passion and vision.
In 2016, he started his own pop-up restaurant called Biji Dining, where Australian produce and indigenous ingredients shine through Indian inspired dishes. Biji connects his heritage with his current home Australia. It redefines the stereotype of Indian comfort food into something more refined, imaginative and offbeat. What makes it on the plate are vibrant and punchy Indian flavours, reflections of regional street food and a strong belief in sustainability, seasonality and (always) community.

"Mischa and I share a love and passion for Indian food. Having the opportunity to cook together again is something I’m really looking forward to.” Harry Mangat.

Harry’s menu includes:

  1. BBQ pork, cabbage thoran, Akhuni sauce

  2. Cutlet pao

"Harry is a fellow Indian chef who really inspires me. He has a passion for food, and people, that you just want to be around. It has been a number of years since I last cooked with Harry and I can’t wait to do it again.” Mischa Tropp.

Mathew Woodhouse ( @mattwoodhousechef @blackslatekitchen @thetruffletruck)

Matt Woodhouse is originally from Wales. He has worked in restaurants in the UK, Auckland and Sydney as well as in luxury chalets in the French Alps. He is currently executive chef at Comma Food & Wine in Melbourne as well as running his own private chef and consultancy business Black Slate Kitchen. Matt also works with Truffle Melbourne and Melbourne Truffle Festival running events with The Truffle Truck.

“I met Mischa through a good friend and loved his style of Indian food. A lot of chefs are moving to more freelance work now and these collabs and popups are something different and exciting. Working with like-minded chefs like Mischa has been great fun and its cool to see what other people are cooking post Covid. Tucks is such a great location and the team there are on point with their service and food offering with Montalto next door.”

Matt’s menu includes:

  1. Mooloolaba prawn roll - curried mayo, cos lettuce, pickled cucumber, fried curry leaves, brioche roll

  2. Wood-fired chermoula pork neck, corn and caramelised pineapple salsa, cabbage salad

"Matt cooks good honest food that you really just want to get stuck into. After being introduced by our mutual friend, who also happens to be our veg supplier, Matt has helped me out in a bind or two. I look forward to cooking some of Matt’s food this time round.” Mischa Tropp.

An exceptional month of food and wine is ahead at Tucks.

📆 A Month at Tucks with Mischa Tropp & Friends is open every Saturday (11am – 6.30pm)and Sunday from (11am – 5pm) until Sunday 27th February.

💥 No bookings, walk ins only, dogs always welcome. Unfortunately, the menu cannot be altered to cater to dietary requirements.

❤️ Please give this section of our website a quick read before you head into see us: