Dish

W

hen two great Australian

wine-making families combine

something spectacular is

bound to happen. So on the night of

Dine with Dish at Jervois Steak House

there is magic in the air when Caroline

Brown from Brown Brothers and Justin

Taylor from Taylors take the floor to

introduce their premium wines and

share anecdotes from their extensive

wine-making backgrounds.

It is an evening of family history, fine

wine and exceptional food - starting

with Daikon Tacos, Beef Tartare, Nam

Jim and Crispy Shallot, masterfully

created by head chef, Gareth Stewart,

effortlessly matched with Brown

Brothers Patricia Pinot Noir and

Chardonnay Brut 2010.

While discussing the pairing notes

of the stand-out wine, Caroline Brown

talked warmly of the significance of

the Patricia collection, aptly named

as a tribute to the family matriach,

Patricia Brown.

Next up, the ‘Tongue and Cheek’

Smoked Ox Tongue and Buttered

Hapuku Cheeks were a taste

sensation, and matched beautifully

with Taylors St Andrews Chardonnay

2015. Justin Taylor took diners
      through the outstanding wine choice,
      detailing the vibrant history of Taylors
      Wines, a winery spanning three
      generations from humble beginnings
      in the South Australian region of
      Clare Valley.
      Following along, a course of Grilled
      Sirloin ‘Carbonara’ with mushrooms
      and bacon, paired impeccably with
      Brown Brothers Patricia Shiraz 2012

• a wine notable for its blackberry and
  currant fruits, liquorice and delicious
  spice characters.

Guests enjoyed a beautifully thought-out menu matched

to exceptional wine from Brown Brothers and Taylors

Wines at a recent Dine with Dish at Jervois Steak House.

a dynamic duo

REVIEW