Many thanks to Al, Sarah-Kate and Dan for another fantastic and very memorable weekend. They have such a unique way of sharing their passion and knowledge for food and wine that one cannot help but be inspired.
Al’s menu showcased many of his recipes from his new book Eat Up. With delight, we discovered not only some Poronui recipes featured in the ‘Baked’ section but also my mother’s pastry recipe in the ‘Go-To’s and Garnishes’ section.
Check out the menu with wines to match.
Maude Dry Riesling 2017
Trevally w/ Wasabi Pea's, Kewpie and Soy Syrup
Mt. Maude FB Riesling 2017
Roasted Eggplant w/ Cauliflower and Salsa Verde
Mt. Maude Chardonnay 2016
Snapper w/ Oyster Stew
Poronui Sika Venison w/ Duck Parfait, Cherry Relish and Bitter Greens
Mt. Maude Pinot Noir 2012
Short Rib with Maple Pumpkin and Chili Crunch
Quince Sticky Date Pud, w/ Custard
Madiera ex Barrique
Coffee and Truffles
The sharpness of the lemon drizzled over the paua pies worked extremely well with the off-dry style of the riesling.
Then in the cellar many at the table developed a whole new respect for trevally (a fish all too often discarded) and lots of nods and yums at the riesling with a hint of residual sugar matched with the flavours of the wasabi peas and salty soy.
If I had to choose a favourite it was a very close call between the crispy skinned snapper with the creamy oyster stew matched with the aged Australian Semillon and the Poronui Sika venison with the duck parfait and bitter greens matched with the Mt. Maude Pinot Noir 2012.
Sarah-Kate and Dan then threw out a couple of challenges with two Option Wines - Australian Semillon and Australian Shiraz. The last man standing in the quiz was rewarded with a bottle of Mt. Maude finest vintage.
Creating the ‘best of bubbles’ on Saturday afternoon was hotly contested. Not only were Sarah-Kate, Dan and Al impressed with the results on the palate but also the very creative labels. Could Maude be looking to expand their methode traditionnelle?