The definitive guide to Australian Wines
Publish Date: 17 May 2016
Authored by: Sarah Gamboni
Top chefs and restaurateurs share the favourite food and wine matches and most memorable meals.
Heston Blumenthal, chef, The Fat Duck
“Flavour perception is the most complex thing the human body does – there are more chromosomes involved in that process than anything else. Wine and food are from the same pool of molecules and when you get a great wine pairing, then the dish becomes something else. Ultimately, though, it comes down to personal taste, so if you fancy a steak and you want to drink a Sauternes with it, then go for it.”
Alla Wolf-Tasker, chef and hotelier
“One of our signature dishes – and one that guests won’t let us remove from our menus – is smoked eel with beetroot and horseradish cream. It’s a real amalgam of my Russian heritage and the best local produce. At the moment we’re pouring a dry rosé from Castagna in Beechworth as a match.”
Guy Grossi, chef and restaurateur
“My most memorable food and wine experience is having a splash of wine added to my water on Sunday lunches after helping Dad with the gardening and eating amazing food that Mum had made. How could I forget it? My mouth is watering just thinking about it!”
Lyndey Milan, chef and author
“I’m not typically a sauvignon blanc drinker, but paired with asparagus and goat’s cheese it’s an absolute classic. A really ripe brie or camembert with chardonnay is another fail-safe food and wine match. And pinot noir and Chinese duck – that’s the eighth wonder of the world.
Stefano Manfredi, chef and restaurateur
“I have so many favourite food and wine matches it’s impossible to name just one: Hunter Valley semillon with freshly shucked Sydney rock oysters; vermentino with grilled sardines; Timorasso with vitello tonnato; Amarone with osso bucco; Frappato with roast duck. I like a little grappa with my food and wine before bed, although my father, who’s 90, has a grappa with his morning coffee every day.”
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Wines considered to offer special value for money.