Family dinners are a place to share recipes, provide nourishment and spend quality time.

Ben Williamson, the acclaimed head chef of Brisbane restaurant Gerard’s, will honour this tradition with The Family Table – a four-course dinner inspired by his own family gatherings, paired with five matched wines.

Held at the award-winning Gerard’s in Fortitude Valley, Williamson’s canapes will include Granny Margret’s Chicken Soup, inspired by “pulling a sickie at Gran’s”, and a crab sandwhich, as a call back to holidays Williamson spent at a beach house. Both will be paired with Brown Brothers’ Patricia pinot noir and chardonnay brut.

For mains expect an abolone schnitzel; corned beef and white sauce with buttered cabbage; and roast lamb with potatoes over cooked greens. The latter is one of his mum’s signature dishes. Each will be paired with wine from the Patricia range. To finish, the Patricia noble riesling will accompany Williamson’s favourite “after-school snack”, ice-cream with Milo and Ice Magic.

Each dish in The Family Table dinner will be paired with one of the five wines from the Brown Brothers Patricia range, named after the Brown family’s matriarch, Patricia Brown. The winemakers’ flagship range reflects the best in Brown Brother’s viticulture and winemaking and features pinot noir and chardonnay brut, chardonnay, shiraz, cabernet sauvignon and noble riesling.