Fire & Vine: Firepop x Wilimee Wines a Vegetarian Journey

Firepop is proud to present an evening dedicated entirely to the art of vegetarian fire-cooking. This exclusive ticketed dinner pairs our grill techniques with the exceptional wines of Wilimee – a Macedon Ranges producer whose regenerative farming philosophy mirrors our own commitment to celebrating ingredients at their finest.

Firepop are sharing techniques they’ve honed and the preparations that best honour the land’s bounty, paired with wines from Ben Ranken’s thoughtfully restored vineyard – where organic practices and minimal intervention in the cellar allow site and season to shine through.

About Ben Ranken and Wilimee:

Ben Ranken and his wife Sally Richardson purchased the historic Portree Vineyard in the Macedon Ranges in 2013, restoring the neglected 600-metre high-altitude site with vines over 40 years old. They renamed it Wilimee, honouring the nearby ancient Wurundjeri quarry, Wilimee Mooring, meaning “Place of Stone Axe.”

Ben’s winemaking roots run deep – his ancestor George Ranken planted some of Australia’s first vines in 1841, and Ben grew up on a family vineyard in Tumbarumba. He trained under Steve Webber at De Bortoli and worked vintages in Burgundy at Domaine Michel Juillot and at Château Lafleur in Pomerol.

The vineyard’s 1982-planted vines grow on rare Cambrian soil (Chardonnay) and ancient granite (Pinot Noir), now dry-grown using organic and biodynamic practices. Ben’s approach is minimal intervention: natural ferments, no fining or filtration, and moon-cycle racking. “No additives, only sulphur, as I believe you spend time growing great fruit, so why take characters out of the wine.”

Winner of the 2021 Young Gun of Wine Vigneron Award and holding a James Halliday 5-star rating, Ben is also known for his unique underwater-aged Pinot Noir, matured under 5 metres of pressure for five years.

What Awaits You:

An evening with winemaker Ben Ranken himself, who will personally guide you through each wine pairing, sharing the stories behind Wilimee’s journey from restoration to recognition
Signature vegetarian preparations showcasing fire-cooking techniques curated by chef Raymond Hou
Ben’s insights into his minimal intervention winemaking – from natural ferments and moon-cycle racking to his remarkable underwater-aged Pinot Noir experiment
Each course paired with Wilimee wines – from their elegant Rosé and Fiano to estate Chardonnays and the distinctive Pinot Noirs from both Macedon Ranges and Tumbarumba
Chef Raymond’s insights into how fire unlocks the character of seasonal vegetables and plant-based ingredients
The story of Wilimee’s regenerative approach – dry-grown vines on ancient Cambrian and granite soils, biodynamic practices, and the patient restoration of one of Macedon Ranges’ oldest vineyard

Date: Tuesday, 18th November 2025
Time: from 5:30pm
Price: $150 (wine pairings included)

Book now.