There’s something cinematic about Malibu at golden hour—sunlight tangled in vineyard vines, the hum of conversation floating through the air, cocktails sweating in the California sun. But this past Saturday, Four Stones Farm turned that scene into something even more delicious: the second annual Great Australian Bite, a low-key luxe, farm-to-table event curated by the Los Angeles Times and Tourism Australia, and headlined by none other than Curtis Stone.
Yes, that Curtis Stone—Michelin-starred chef (Gwen is superb), Netflix “Iron Chef,” essentially Aussie food royalty.
This wasn’t just another Hollywood chef, “Oh look at me flex.” This was a love letter to Australia’s wildly underrated food scene, and Stone brought in backup in the form of Clare Falzon, the force behind Barossa Valley’s new culinary darling, staġuni. Which I just learned about, is located in a historic 1922 Marananga Primary School building at 457 Seppeltsfield Road, in Marananga. Apparently, it’s all the rage. Together, Clare and Curtis crafted a menu that was as thoughtful as it was bold, showcasing fresh produce, coastal influences, and that laid-back-but-dead-serious approach to food that makes Australian cuisine impossible to box in.
Before the dinner bell, guests vibed under string lights with cocktails made from native yam vodka (shoutout to Indigenous entrepreneur Daniel Motlop’s Seven Seasons) and nibbled on small bites that hinted at the sensory journey ahead.
The dinner itself? A multicourse fever dream.
Chef Clare opened strong with spiced Margra lamb shanks, braised and buttery, paired with dates and pistachios, and anchored by a fresh, zippy watermelon, cactus fruit and tomato salad that tasted like a perfect summer afternoon. Elegant and earthy at the same time.
Then came Curtis’ power move: grilled Australian Blackmore grass-fed Wagyu striploin—perfectly rare, tender enough to ruin other steaks for you forever—served with charred onion, duck fat potatoes, and a truffle jus that felt like a mic drop. The pepperberry and saltbush seasoning brought that unmistakable Aussie edge: native, wild, unforgettable.
Natural Aussie wines, hand-picked by the ever-eclectic Mike Bennie (P&V Merchants), kept things flowing, matching the courses beat-for-beat with quiet sophistication. A particular winner at the table was the Chalmers Col Fondo, a delicious sparkling Rosato that was quickly devoured by all.
Just when you thought it was all over, dessert arrived to remind you that Australia’s bakery game is as strong as its barbecue. Clare served up a passionfruit custard tart, delicate and nostalgic—a nod to a bakery treat. Then Curtis hit us with the final boss of Aussie sweets: a dark chocolate and raspberry lamington, rich, dense, and totally snackable (yes, we ate half of it on the ride back to the city).
The vibe was unmistakably Malibu, but the soul was pure Australia. Refined without being pretentious. Elevated but still laid-back. And that’s what makes the Great Australian Bite so memorable—it’s not just a meal, it’s a moment. One that leaves you full, happy, and already wondering how early you can RSVP for next year.
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