Australian Shiraz Tasting and Dinner

Theme	Australian Shiraz Tasting and Dinner
Venue	Michael's Genuine Food
Location	Camana Bay
Date	Apr 04, 2011
Time	7pm
Host	Becky Schulz and Tessa Bodden
Chef	Thomas Tennant
Wine Selection	Andrew Jones - Tasting conducted by James Eldridge

Course I

Food: FIRST COURSE Chilled heirloom tomato soup ‒ poached shrimp, basil, olive oil, mint SECOND COURSE Local pork belly salad ‒ watermelon, scallion, cilantro, soy-ginger vinaigrette THIRD COURSE Homemade gnocchi ‒ pickled pearl onion, roasted oyster mushrooms, fresh sage in brown butter FOURTH COURSE Slow roasted local goat shoulder ‒ local breadfruit spaetzle, berbere-tomato compote, and local seasonal vegetables CHEESE COURSE Three specialty cheeses Assorted accompaniments Grilled pecan raisin bread DESSERT Assorted signature desserts

Wine: SHIRAZ TASTING WINES Penfolds Grange, 1997 (South Australia) Henschke, Hill of Grace, 1991 (Eden Valley) Turkey Flat, 1998 (Barossa Valley) Simon Hackett, Anthony’s Reserve, 1998 (McLaren Vale) Veritas, Heysen Vinyard, 1998 (Barossa Valley) Colonial Estate, Émigré, 2002 (Barossa Valley) Kalleske, Greenock Shiraz, 2003 (Barossa Valley) Mitolo Wines, Savitar, 2003 (McLaren Vale) WINE CHOICES FOR DINNER Mitolo, Savitar, 2002 Mitolo, Savitar, 2004 Mitolo, Savitar, 2005 Kalleske, Greenock, 2004 Shirvington, 2004

Course II

Food: Cocktail Reception: Crispy Beef falafel with spicy Greek yogurt Devil’s Lair Chardonnay, 2005 Our Social Committee has once again exceeded all expectations. Our third event in secession has had such a magnificent turnout of members. This event was held at Michael’s Genuine Food with a very special menu to go with our Shiraz tasting. Members were greeted with a cocktail reception outside in the courtyard of this new restaurant. Moving inside we found place settings with eight different Australian Shiraz wines. The tasting was conducted by our local Australian member of the Branch - James Eldridge. Each guest was provided with Tasting notes. Shiraz is a fantastic food wine and the special menu prepared by Chef Thomas Tennant, possessed strong flavours with perfectly complemented these robust wines. Organized by Tessa Bodden and Becky Schulz, the evening was a delight.

Wine: N/A