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WINE & DINE
SHORTCUTS | Wine & dine
CULINARY WONDER
WA’s Voyager Estate has introduced The Culinary Project, a series of five-course dinners for just 10 guests
each held in the estate’s private residence, pairing the cuisine in its recently named Regional Restaurant
of the Year with the wines that inspired it. Head chef Santi Fernandez tells us what to expect.TELL US ABOUT THE DINNERS.
The Culinary Project is a chance for me to
offer guests an exclusive preview of my new
dishes; to get immediate feedback on new ideas
is quite exciting. It’s also a chance for me to
explain my dishes in context, and how the food
is influenced by the complexity of our wines.
HOW DO YOU PLAN EACH MENU?
The creative process is happening right now
in our vines. The grapes are in constant
evolution and shaped by the rainfalls, soils,
temperatures, viticulture and the winemaking
process. When the winemakers agree on the
release of the wine, that’s when my work starts.
Claire, our sommelier, and I sample the wine,
then we create a visual map to remember their
characteristics. It’s like decoding the DNA.
We create a list of seasonal produce available in
our garden and the region and we start building.
WILL EACH EVENT’S MENU DIFFER?
Absolutely. We change all the dishes six times a
year to use the most of the produce. Also, each
year we release about 20 different types of
wines from varying vintages. The Culinary Project
dinners will be held every two months about
four weeks before our new menu releases.WHAT IS THE PROCESS YOU GO
THROUGH TO PAIR DISHES WITH WINE?
Claire’s work and extensive knowledge are
essential. She guides me through technical
winemaking procedures and explains every
single detail for each vintage. She also has an
extremely fine palate to suggest pairings.
HOW DOES SEASONALITY AND
SUSTAINABILITY TRANSLATE TO THE
FOOD YOU CREATE? We plan to make a
destination winery restaurant based on ethical
and sustainable farming, minimising wastage and
carbon footprint. This year, we will reduce
non-reusable plastics, source and produce
organic ingredients and get rid of all cleaning
products that are not natural or biodegradable.
WHAT DOES AN INTIMATE EXPERIENCE
LIKE THIS GIVE YOU AS A CHEF? This is a
way to interact with our customers, see their
reactions and explain first-hand what we are
doing. Fine dining is a form of ephemeral art;
to have an experience you should put all your
senses to work at the same time in the search
of perfect harmony. The next dinner will be held
on 13 July, then 21 September and 9 November;
tickets are $200 per person. voyagerestate.com.au PHOTOGRAPHY: PARIS HAWKEN (CULINARY WONDER)ON THE MENUA new season brings new menus;
here’s what’s in store in autumn.THE EURO
With Andrew Gunn installed as
executive chef here at one of
Brisbane’s most acclaimed food
destinations, his new menu focuses
on European-inspired flavoursome
bistro food that includes the likes of
prime cut of beef with koji rice,
chimichurri, crunchy potatoes and
crème fraiche; and tagine-style
braised lamb shoulder, aromatic
couscous, apricot and raisins to share.
The bar menu also has a range of
cockle-warming burgers, from a
vegan falafel burger to smoked
chicken with chipotle. theeuro.com.au
THREE WILLIAMS
Three Williams cafe in Sydney’s
Redfern is once again celebrating
truffle season (estimated to be early
June) with an indulgent seven-dish
menu. The 2019 ‘Celebrating
Truffles’ offering includes
mac-and-cheese croissant (stuffed
with a truffle mac-and-cheese
croquette, jamon, napoletana sauce
and topped with a poached egg and
shaved truffle), truffle French toast
(with truffle ice-cream, chocolate
brownie, caramel cookie cream,
popping candy, truffle anglaise, fresh
raspberries and shaved truffle),
roasted Peking duck pasta with
ginger-infused cream and fresh
truffle, and three-cheese waffle fries
topped with fresh truffle and chives.
threewilliamscafe.com
SOFITEL SYDNEY
DARLING HARBOUR
Sofitel Sydney Darling Harbour’s
signature Atelier restaurant is
celebrating the cuisine of Marseille
with a new four-course menu. The
offering includes Niçoise salad with
‘Espinaler’ sardines, olive tapenade
and Panisse Pissaladière for entrée,
followed by stuffed capon fish and
Bouillabaisse jus, a second course of
simmered beef rib, steamed kipfler
potatoes and ratatouille mouginoise,
and iced nougat with caramelised nut
parfait and citrus compote to finish.
sofitelsydneydarlingharbour.com.au