At 30-something, Matt Stone has turned up at what might be his best job yet: Head Chef of the restaurant at Oakridge in the Yarra Valley. Better yet for a chef whose vision is centred in ecology, he has gardens to grow his own fruit and vegetables. When he goes fishing, he forages for local bush food. He has a great composting system and has been able to make clever, eco-friendly changes to the way restaurants can be run.

Growing up in Margaret River, Stone was more interested in surfing than school; when his parents told him to get a job, he washed dishes in a restaurant. He apprenticed in the kitchens at Margaret River’s Leeuwin Estate before moving to Perth and its Star Anise restaurant where he became sous chef at the age of 20.

Two years later, he was approached by artist, florist and zero waste campaigner Joost Bakker to helm his pop-up zero waste eatery Greenhouse, which was then replaced by a somewhat more approachable café, BROTHL. Stone and Bakker bought left over bones and meat from nearby high-end eateries to make rich broths, composting whatever was left.

Stone was named Australian Gourmet Traveller’s prestigious Best New Talent Award 2011, West Australia’s Good Food Guide’s Best Young Chef 2011, while Greenhouse was awarded the Good Food Guide’s Best New Restaurant for 2011.

Stone then joined Oakridge, a family-owned, Yarra Valley winery founded in 1978. Stone’s menus for Oakridge are based on locally grown, seasonal ingredients that lend themselves to creative combinations.

Stone's first ever visit to the Club will culminate with the Oakridge Gala Dinner. Oakridge has four wine ranges: Oakridge 864, Oakridge Local Vineyard Series, Oakridge Over the Shoulder and the Oakridge Cellar Door Range. Each exemplifies elegance, freshness, balance and length of world-class table wines.

Be sure to make your reservations early.