2020-04-01 delicious

OnSaturdayweheadofffortheBeaune
market,a foodlover’sdream.It’sfilledwith
farmersandartisanproducerssellingtheir
warestothelocalcommunity.Busyand
bustling,it’sfullofcolourandfresh
producethathasuswantingtohead
straighttothekitchenandcook.Afterour
shoppingis completeandourbagsfilled
withfantasticproduce,weretreattoa local
bistroforlunchandseveralglassesof
chilledchablis.
Duringthecourseoftheweekguests
joinmein thechateau’skitchenfor
cookingclasses,andthedishesprepared
becometheeveningmeals.Eachcourseis
expertlypairedbyresidentsommelier,
Alexandre,whosewealthofknowledgeis
eagerlyabsorbedbytheguests.Tastesof
Burgundy’scellaris locatedpermanently
(andconveniently)at thechateau,where
guestsareencouragedtochoosethe
evening’swineswithAlexandre’sguidance.
Withtheregionfamousforitsexquisite
wines,we
enjoyprivate
visitsto
exclusive
vineyardsin
theCotede
Beauneand
Cotede
Nuits.Thesearewonderfulexperiences,
withtoursandtastingsat thelargest
GrandCrupropertyin Burgundy,Closde
Tart;andthebiodynamicDomaine

ChandondeBriailles.Lastyear,ourgroup

wasfortunateenoughtomeetwinemaker

CyrielleRousseaufromtheprestigious

DomaineArmandRousseauandenjoyeda

magnumofits 2009 ClosSaintJacquesin

thesunshineoverlookingthe

Gevreyvillage.

Ourtimein Burgundy

concludeswitha stunning

degustationat thethree

Michelinstarrestaurant,

Lameloisein Chagny.Then

weheadbacktothechateau

totoastourfinaleveningin oneofthe

moststunningplacesin theworld.

Formoreinformation

visittastesofburgundy.com

CLOCKWISE:guests

learnallaboutthe

region’sproduce;

Beaunemarket;dinner

is prepped;a cooking

lessonwithBrahimi.

“WEENJOYPRIVATE

VISITSTO

EXCLUSIVE

VINEYARDSIN THE

COTEDEBEAUNE.”

½ cup (125ml) extra virgin olive oil,

plus extra to drizzle

1 (approx. 650g) eggplant, halved

lengthwise, scored

3 garlic cloves, thinly sliced

3 zucchinis, cut into 2cm pieces

250g punnet cherry tomatoes, halved

¼ bunch thyme, leaves picked

3 large ox-heart tomatoes, core removed,

cut into rough wedges

(^1) / 3 cup (50g) good-quality olives (such as
Arbequina), stones removed
4 figs, cut into thin wedges
½ bunch basil, leaves picked
2 slices sourdough bread, toasted, cut
into 2cm pieces
200g Meredith Dairy goat’s cheese
Preheat oven grill to high. Grease 2 large
oven trays and line with baking paper.
Place capsicums on 1 oven tray, drizzle
with extra olive oil and grill on top shelf,
POSTCARD.