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Michael McAulay

@michael____mcaulay

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@yiaga.au head chef

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Current butter serving in the garden.

(Un)officially the butteriest Butter in the world made by our friend Jack @madeleine_butter

This is an experimental cultured butter now made exclusively for Yiaga.
It began as a challenge to craft the butteriest butter possible, this means amplifying the presence of the two compounds that make butter smell and taste like
butter; diacetyl and acetoin.
Jack had this butter tested by The University of Melbourne’s Food Science department who were able to
isolate and quantify the presence of these two compounds, revealing that they were six
times more present when compared to jack’s regular Salted Cultured butter. Served in a beautiful butter dish made by @minhi_park_ to go alongside our spelt & black barley sourdough bread. by @michael____mcaulay

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21 days ago

First signs of spring coming out of the yiaga kitchen.
Two sorbets; one made from Kensington pride mangoes, the other based on blood lime. Dressed with crystallised carnation flowers & an arbequina olive oil infused with cascabel chillies & vanilla. taken in Fitzroy Gardens by @michael____mcaulay

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a month ago

Fatty tuna belly from @portside.melbourne

Tuna terrine

100% sourdough wholewheat brioche testing

Cafe Yiaga opening soon

Stunning Jerusalem artichokes @sevenspringsfarmtasmania @natoora_melbourne

@jasonloucas master at work

♠️♠️♠️ taken in Fitzroy Gardens by @michael____mcaulay

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2 months ago

🍊 by @michael____mcaulay

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2 months ago

Truffle season is well underway. Serving with celeriac, Tasmanian cheese & grilled lemon thyme by @michael____mcaulay

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4 months ago

Maitake & mountain pepper dumplings ready for service by @michael____mcaulay

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5 months ago

Some snippets of the cuissons coming off the grill @yiaga.au by @michael____mcaulay

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5 months ago

Some dishes from late summer that have left the menu now, as we move into autumn — kangaroo chops with maitake and native peppers; tomatoes, Davidson plum and lapsang souchong; school prawn and torch ginger.

Lots of new dishes with some incredible new producers and ingredients, including wild sambar deer with heritage apples barrel aged cherry vinegar , snowflake mushrooms and Tassie whisky.

🍁🍂 by @michael____mcaulay

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5 months ago

Stunning aged rib from an ex dairy goat from the Goat’s @meredithdairy. Coming in the not so distant future to Fitzroy gardens taken in Fitzroy Gardens by @michael____mcaulay

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6 months ago

New main course leaving the pass. Sambar deer with heritage apples & barrel aged cherry Vincotto from Tasmania taken in Fitzroy Gardens by @michael____mcaulay

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6 months ago

Yiaga SS225/226 coming to an end. Getting ready for FW26 taken in Fitzroy Gardens by @michael____mcaulay

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6 months ago

This time last year @ Fitzroy gardens. So much has happened in such a short time, still so much more to come. Congrats to the team for the 👑👑👑’s taken in Fitzroy Gardens by @michael____mcaulay

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9 months ago