Well, it's the second week of FBI Radio's supporter [Booty Call] drive. Keeping with the theme of 'bang for your buck', NSW wine week is upon us and what better way to discover some of the states more interesting varietals than with good food.
Over the next month, there are a host of restaurants playing nice with NSW wine, offering great value meals matched with wine. The way it works is the restaurants have created a dish that showcases great produce and their signature skill and then their wine person requests the type of varietals best suited to the food. NSW wine comes to the table with a selection to choose from (cue the theme song from 'Perfect Match').
Here are a few picks to try over the next few weeks. Chin chin.
The Bather's Pavillion Restaurant
4 The Esplanade
Mosman NSW 2088
(02) 9969 5050
An idyllic setting, heirlook vegetables and an interesting wine match. Take a date.
King fish with fennel and heirloom carrots, lemon and baby caper dressing
Wine: 2009 Eden Road The Long Road Canberra Riesling
411 Bourke St
Surry Hills NSW 2010
(02) 9380 2622
Half a duck? Hell yeah! This underrated French brasserie in Sydney's Darlinghurst is worth giving a go for the sexy setting, decadent duck and perky pinot.
Roasted half duck, green pea puree, braised shoulder facon pastilla
Wine: 2008 Eden Road Tumbarumba Pinot Noir
Fix St James
111 Elizabeth Street
Sydney NSW 2000
(02) 9232 2767
Pine mushrooms come into season around this time of the year, particularly after a good dose of rain and, as the name implies, grow around the bases of pine trees. Meaty in texture and with it's ability to carry other flavours well, this dish gets ticks for being seasonally savvy and using a less popular cut like the flank - showing the chef knows his stuff.
Wagyu flank (medium rare) with pine mushroom & eschallot sauce
Wine: 2008 Glandore Estate Hunter Valley Tempranillo
Cottage Point Restaurant
2 Anderson Pl
Cottage Point NSW 2084
(02) 9456 1011
Twice cooked free range spatch, mushrooms and polenta..with the weather cooling down, this is the kind of food we can start indulging in. Cottage Point may be a little way out of Sydney, but the trip is worth it.
Thirlmere free range spatchcock poached in chicken stock then roasted, served with braised king brown mushroom and warm white polenta, topped with parmesan and parsley sauce on a chicken and mushroom jus
Check out more details and dinner here.
Wine: 2009 Barwang Tumbarumba Pinot Gris