9.19am, Tuesday 19th July, Yalumba Clocktower, Angaston, Eden Valley, The Barossa, SA
It’s a misty foggy morning in Angaston, and before I get excited about next week’s Rare & Fine adventure in New Zealand, I just want to finish off the “Oxford Landing visits Perth” story. This ‘Boathouse Restaurant’ idea has been a magic way to take one vineyard’s wines around Australia on this Masterchef inspired roadshow, but with their own matched food dishes. Throw in the tasting booth manned by winemakers and viticlturalists, and the wine interested public – no matter whether beginners or advanced – get an amazing opportunity to understand the winegrowing world for Oxford Landing – from vineyard to restaurant plate. So here is how some of it worked:
Pip, Matt and Adam
First, the six-wine Oxford Landing masterclass in the Riedel Tasting Theatre – with Pip (in the role of Mother Clucky Hen keeping us all focussed on the job!), Matt talking the wines, and Adam talking the vines. Showing the three whites – Sauvignon Blanc, Chardonnay and Pinot Grigio – from the new 2011 vintage gave folks a clear idea of what a good season it is for fruit drive that lifts even when the wines are chilled. And for a town like Perth that sits on the beach and has had most of the year between 30 and 42 degrees C – that’s got to be a good result!
Now to the Boathouse Restaurant.
Here’s the food by Poh Ling Yeow. The entree of ‘Malaysian Beef & Chicken Satays with fruit and vegetable skewers’ was paired with the 2011 Oxford Landing Chardonnay. The recipe book that everyone had to take home explained in detail how to make the marinade from base spices, and with a bit of zing from the sauce and the chilled fruit of the Chardonnay – nice combo. Especially with the tart pineapple and cool cucumber skewers to clean up after the dark soy, brown sugar, garlic and lemongrass in the sauce.
The main course of ‘Nonya Chicken Curry’ was paired with the 2010 Oxford Landing Shiraz. Again the recipe book gives you the method to put together a fairly good version of Poh’s traditional dish. It’s lashings of curry leaves, coconut milk and cream, cinnamon, coriander, chillies,cumin, fennel and star anise with potato and chicken pieces – all simmered together until fall-apart tender. No wonder it went so well with the juicy berry fruit velvet of the Shiraz!
And to finish off, we had a huge amount of help from the sales folk based in Perth who look after the sales of Oxford Landing throughout Western Australia – thanks Dean, Jacki, Lee, Emma, Pia, Byron – and we were powered by the fabulous turkey kranskys from the Mt Barker Free Range Turkey Company. I got it wrong earlier, folks, and said they were from Margaret River. Wrong! Mt Barker – specifically Kendenup – is where Lynette & Belle and the crew are from. The turkeys are raised on natural pastures and grains and are free of hormone and antibiotic growth promotants. And just for this Good Food & Wine Show event, they made the turkey kranskys with low fat cheese. Did they taste great!
Emma and Jacki and the famous turkey kransky
Have a look at these happy customers – our Emma (left) and Jacki. We sent a lot of folks down to get one of these meals on a stick, and there was a general thumbs up for the kransky with the 2011 Oxford Landing Sauvignon Blanc. Thanks again girls, and we hope to see you again, down the food and wine track.
OK – that ‘Boatshed Restaurant’ rolls on to the Brisbane Good Food & Wine Show next, so if you’re up that way from the 4th – 6th November, make sure you check it out.
Now it’s about getting set for next week in New Zealand. Napier, Auckland, Taupo, Wellington, Queenstown and Christchurch – here we come!