Est Est Est helped shape a defining era of Melbourne dining, and ahead of our Est Est Est 30 Years On dinner, Donovan Cooke opens up the Marriages Cookbook to share his iconic pithivier recipe, taking us right back to the 90’s.

As the air turns crisp and the light softens, Autumn arrives with a quiet richness that finds its way onto every plate. This is the season of depth and comfort—of slow-grown flavours, earthy aromas, and produce at its most generous. We celebrate the season with ingredients that speak for themselves: sweet root vegetables pulled from cool soil, orchard fruits at their peak, mushrooms with their deep, umami character, and herbs that linger warmly on the palate.

For many of our guests, Claudia needs little introduction. A familiar face at Botanical Hotel, she has spent years welcoming guests, coordinating celebrations, and helping bring countless celebrations to life. If you’ve hosted an event with us before, chances are Claudia was behind it, ensuring every detail came together seamlessly. For those who already know her, you’ll understand exactly why she’s so loved. For those who don’t, this is your introduction.

ALL THIS LOVE2026/2027 Ring in the New Year in style at Botanical Hotel. Details Coming Soon!

“Guests are more engaged, especially on grass versus grain: there’s a lot more awareness around pasture and provenance,” says Yanni. “There isn’t a place worth your time that doesn’t list provenance. Sharing knowledge builds trust, which then plays into trying new things.”

I will never say no to a glass of Ruinart Blanc de Blancs when I sit down. In terms of sharing a bottle with guests, the 2019 Domaine Theirry Laffey Les Vaillons is my pick as it proudly displays the characteristics of a 1er Cru Chablis spectacularly.