Menu
Simon Bryant, Executive Chef at the Hilton Adelaide and star of ABC TV’s ‘The Cook and the Chef’ and Simon Camp from Michael O’Brien Catering will be exclusively designing this year’s menu.
The two Simon’s will be using local and organic produce to complement the theme. They will be taking into account the environment.
Beverages
Coriole Vineyards is generously donating wine for the evening specially matched to the menu. They are also committed to the sustainability of their unique McLaren Vale location and minimising the environmental impact of their operation. Coriole use biodynamic soil practices, recycled water, practice revegetation and are a signatory to the National Packaging Covenant.
Bickford’s Australia and Vok Beverages are combining their enticing range of products by designing a special cocktail in the theme of green. They take their impact on the environment seriously and are a signatory to the National Packaging Covenant. Bickford’s has also established an Environmental Conservation Committee which looks at ways the business impacts the environment and inventive ways to save water, energy, promote recycling and audit wastage practices.
A taste....
VOK Beverages & Bickford’s Australia ‘Greentime’ cocktail
2007 Coriole Nebbiolo Rose
2008 Bird in Hand Sparkling Pinot Noir
Coopers Sparkling Ale
Canape
Pickled Ash Thanh Tofu with pickled mustard greens and gingered black beans
Lifestyle Bakery Sprouted Grain mixed bread rolls with B.-d. Farm Paris Creek bio-dynamic butter
Earth Entrée
Ferguson Australia’s Lobster Carpaccio with tomato emulsion, pine nuts and Fosters Baby Herb salad
2008 Coriole Fiano
Main
RGFM Coorong Angus beef cheek, colcannon mash, spinach & mustard seed puree
Organic seasonal vegetables with Pendleton Estate basil infused extra virgin olive oil
2006 Coriole 2006 Shiraz
Dessert
Papaya sticky rice in banana leaf, Beach Organics vanilla palm sugar and B.-d. Farm Paris Creek ice-cream
2006 Coriole Racked Semillon
Cheese
B.-d. Farm Paris Creek bio-dynamic Nuage Blanc, Gouda and Paris Creek Charlesberg with Andrew Fielke’s Pepperberry Oatmeal Biscuits, Chilli Glaceed Quandongs, Caramelised Aniseed Myrtle Figs with Almondco bio-dynamic almonds
2006 Coriole Fortified Shiraz
Tea and coffee
Haigh’s Dark Pistachio Fudge Chocolate
Wines
Nebbiolo Rose
Tannic variety that has surprisingly produced a wonderful style of rose. Clean and dry, perfumed, with complex citrus nuances, this is good adult fun indeed.
Fiano
Sprightly and bright with up-front natural acidity and aromas of grapefruit, lemon and green apple with a touch of frangipani and fresh herbs. The palate is refreshing with clean fruit flavours underscored by nutty flavours of almond meal and nougat.
Shiraz
A vibrant lifted and fragrant aroma of red fruits and chocolate. The palate is primary, or fruit driven, rather than developed in its flavours and is juicy, generous, with velvety tannins.
Racked Semilon
Overtones of dried apricots and white peaches with sweet marmalade notes and citrus peel make this a refreshing alternative to botryitised wines.
Fortified Shiraz
An up front palate oozing mocha, walnut, anise flavours entwined with the lush, rolling middle palate and drying tannins and sweetness of the finish.