As part of the Sydney Food Festival, two hat chef, Dean Sammut, from Atlantic Restaurant in Canberra, discovers Gascony, France. A five course degustation matched perfectly to every course by the best of Brokenwood Wines and served amongst the wondrous arts of The Country Trader. 'The Taste of France', is available for a limited few on Tuesday 26 October. . . . Don't Miss Out. . . . . Book today on 9698 4662

A special mention - the 2007 Brokenwood Graveyard Vineyard Shiraz –which will be served on the night, has for the first time made it’s way to the ‘Exceptional’ category in the Langton’s classification. It now stands firm in it’s lofty position against Henschke Hill of Grace!

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Taste, Touch, Feel the Essence of France as you Dine

OIGNON CONFIT ET TARTE WITLOF
Caramelized onion and witlof tart

2009 Brokenwood Semillon – Hunter Valley

TERRINE DE MOURE SALEE MURRAY AUX OEUFS DE CAILLE, LEGUIMES DE PRINTEMPS ET SAUCE GRIBICHE
Terrine of salted Murray cod, quail eggs, spring vegetables and sauce gribiche

2005 Brokenwood ILR Reserve Semillon – Hunter Valley

POULET AU POT
Poached poussin, herb sausage, stuffed cabbage and brioche with chicken broth, chervil and tarragon

2008 Brokenwood Indigo Vineyard Pinot Noir – Beechworth VIC

RALENTIR L’EPAULE D’AGNEAU ROT AU PRINTEMPS AVEC HARICOTS VERT ET AMANDES, POMME BOULANGERE
Slow roasted shoulder of spring lamb with boulangère potato, green beans and almonds

2007 Brokenwood Graveyard Vineyard Shiraz – Hunter Valley

PLATEAU DE FROMAGES
Cheese with lavoche, quince paste, fresh and dried fruits

2006 Brokenwood Wade Block 2 Vineyard Shiraz – McLaren Vale SA

PAVE AUX CHOCOLATES
White chocolate, coffee and bitter chocolate mousse

2008 Brokenwood Umpires Vineyard Sauvignon Blanc/Semillon (Dessert Style) – Cowra NSW

A full classic guéridon service will complete the ultimate experience.

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'The Taste of France' - Memories of Gascony

Two hat chef, Dean Sammut, of Pearl Catering, discovers Gascony, a stunningly beautiful yet hidden part of France, where life is simple but vibrant, where the markets bustle and the wine flows, where people make time for you and each other. Dean’s gastronomic adventure of the palate introduces you to tastes, smells and sights of Gascony. His sensory feast will rediscover centuries-old traditions of provincial French cuisine. Earthy foods of strong flavours and soul-warming effects are an essential element of the Gascony cuisine, with dishes typically pungent with essences of mushrooms, game, duck, foie gras, cloves and garlic.

The Country Trader is the venue for this gastronomic adventure exemplifying the region full of magnificent splendour. Dine in galleries filled with hidden treasures, art and antiques. Celebrate France’s triumph as the best in the world for art, food and wine. Be seated at 17th century banquet tables under crystal chandeliers and discover the fruits and passions of the French spirit, enjoying the sensory feast of refined art and design made for living.

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Dean Sammut – Pearl Executive Chef
Deans career has seen him travel the world working for many renowned chefs including the Roux Brothers, Le Gavroche - London, Serge Danser eau – The Regent, Sydney, David Thomson, Darley Street Thai to name a few. He has owned and managed his own restaurant and achieved the celebrated 2 chef’s hat from the Sydney Morning Herald at Atlantic Restaurant in Canberra. Following this success he held 1 chef’s hat at his restaurant Art Espresso for five years running. His approach to food is based on simplicity focusing on quality produce which speaks for itself. Dean has been an integral part of developing Pearl’s restaurant philosophy which we bring to the catering industry. ‘some diners would crawl over broken glass to get to Dean Sammut’s food’ Gourmet Traveller Magazine

Pearl Catering
Pearl specialises in beautiful hand crafted canapés, a la carte dining and tailored events, catering to Sydney’s most discerning clients.
Our approach is personal, working closely with all our clients to develop a brief from the ground up, creating an experience for all involved.
Our food delivers a range of technique using only the freshest produce which speaks for itself.

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Brokenwood Wines - Australian Craft at its Finest

2009 Brokenwood Semillon
Excellent, luminous green/yellow colour.  Lifted zesty, lemongrass aromas with some sweet apple blossom characters.  Fruit dominant on the palate but typical tight structure with citrus acid finish.  Initial lime plus cut grass flavours.  Perfect balance of fruit, alcohol and acid.
An impressive Semillon from a year that will reward early drinking or cellaring.
Winemakers Comments 

 

 

2004 Brokenwood ILR Reserve Semillon
Perfect colour at 5 years of age, excellent, luminous green/yellow colour.  Lifted zesty, lemongrass aromas with some sweet apple blossom characters.  Fruit dominant on the palate but typical tight structure with citrus acid finish.  Initial lime plus cut grass flavours.  Perfect balance of fruit, alcohol and acid.  An impressive drink now or leave for more ‘toasty’ development.
Winemakers Comments

2008 Brokenwood Indigo Vineyard Pinot Noir
A robust looking Pinot Noir – not a pale, light dry red one! Great colour and youthful purple tints evident.  Great complexity to the aromas.  Lifted dark cherry, dark chocolate over sweet earthy characters.  Some vanillin oak in the background.  As expected at 14.0% alcohol a full-bodied palate but the richness of the fruit more than compensates.  Dark fruit and brandied pudding flavours.  The balance is aided by ripe tannins and a lingering finish.  This will mature further, although enjoyable as a rich young Pinot Noir.
Winemakers Comments

2007 Brokenwood Graveyard Vineyard Shiraz
The last year of three dry vintages and very similar to the 1998.  Medium density colour with purple tints.  Excellent deep colour and youthful tints.  Drought years often bring a different set of challenges especially in maintaining finesse.  No drama with this wine as there is no sign of over ripeness at all.  Strong lifted aroma’s of sweet earth and dark cherry.  The oak (nearly all French) is obvious in this as a young wine but will soften and integrate.  Initial flavours of dark chocolate and rip plums.  There are supported by beautifully ripe tannins giving a slight cedar edge.  There is mocha/vanillin from the oak but this is in balance with the fruit characters.  Perhaps a ‘solid’ Graveyard Shiraz as opposed to a ‘big’ wine but a skilfully made Hunter from a hot, dry year.
Winemakers Comments

2006 Brokenwood Wade Block 2 Vineyard Shiraz
Deep, purple red and very dense, almost ‘brooding’.  Savoury briar notes along with the expected lush, McLaren Vale blackberry jube fruit.  Integrated vanillin oak edge.  Seamless palate combining ripe tannins, dark berry/chocolate Shiraz fruit and perfect oak.  Some “Turkish Delight” sweet fruit at the start and long from the alcohol/glycerol.  An almost spicy after palate.  A classic McLaren Vale Shiraz.
Winemakers Comments 

2007 Brokenwood Graveyard Vineyard Shiraz
The last year of three dry vintages and very similar to the 1998.  Medium density colour with purple tints.  Excellent deep colour and youthful tints.  Drought years often bring a different set of challenges especially in maintaining finesse.  No drama with this wine as there is no sign of over ripeness at all.  Strong lifted aroma’s of sweet earth and dark cherry.  The oak (nearly all French) is obvious in this as a young wine but will soften and integrate.  Initial flavours of dark chocolate and rip plums.  There are supported by beautifully ripe tannins giving a slight cedar edge.  There is mocha/vanillin from the oak but this is in balance with the fruit characters.  Perhaps a ‘solid’ Graveyard Shiraz as opposed to a ‘big’ wine but a skilfully made Hunter from a hot, dry year.
Winemakers Comments

2008 Brokenwood Umpire’s Vineyard Sauvignon Blanc Semillon
Although not botrytis influenced the raisin fruit gives a glace fruit richness to the aroma.  Ripe fig/peel aroma combined with a slight volatile lift.  The palate has length and complexity.  Although low alcohol, a luscious mouth feel from the retained sugar.  More glace fruit flavours that carry right to the end and supported by a zesty acid balance.
A great dessert style giving richness without any cloying characters.
Winemakers Comments

 

 

 

 

 

 

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