From Pasture to Palate
The From Pasture to Palate was held on the 14th of August at The Lagoon.
First guest were served a Vanilla Bean Foccacia with a harvested south coast sea salt and evoo.
Next we enjoyed the Shiro Kin Wagyu (full blood) Air Dried Beef with avocado and Alaskan King Crab. This dish was served with a 2014 Tempus Two Blanc De Blanc – zesty and refreshing extra dry sparkling wine with enticing fruit flavours of peach, passionfruit and green apple. This specialty small good is produced the old fashioned way, with time and patience. The cuts of meat were selected from the Shiro Kin Fullblood Wagyu program (MB8-9+), these are grain fed in a Japanese designed ration for approximately 500 days. Then the product is then extensively air dried for up to 10 weeks. This strengthens and develops the rich, full blood Wagyu flavours.
Moving on to the next dish of Byron Bay Berkshire Pork Belly with apple and port syrup and fermented cabbage served with a 2014 Villa Theresa Pinot Grigio. This product is raised in the pristine Northern River Region of NSW, on a diet of grains, supplemented with sweet potato, molasses and nuts. The Berkshine pigs, originally from England, are one of the oldest pig breeds known to man. They naturally grow slowly, allowing for high levels of Marbling (Intramuscular fat) to develop within the muscles producing a naturally juicy, tender, moist and flavourful meat.
The guest dined on a 12 hour Slow Roasted Mandagery Creek Venison Shoulder with dutch carrots and garlic puree during the next course. This was served with a 2012 Jones Road Nepean Pinot Noir which was selected for superior flavour structure intensity and precision. The Mandagery Creek Australian farmed Venison is produced in Orange, NSW. It is characteristically lean, tender and high in iron. The young deer are raised on natural pastures giving this unique venison product a delicate and subtle flavour, which is versatile for modern Australian, Asian and classic style cuisines.
At 8 o’clock a Pinnacle Lamb Rack with mustard cress and foam was served with a 2011 Wignals Cabernet Merlot which is a characteristic of mixed berries, dark plums with overtones of chocolate and black plums. This product comes from the Great Southern which is a naturally grass fed and free range program, characterised by its distinctive natural marbling. Great Southern Lamb is about saying ‘no’ to shortcuts, growth hormones, unnecessary use of antibiotics and to last minute fishing.
A Coke infused Riverina Angus Scotch Fillet with hay filtered jus and snap dragons was next on the list. This was served with a 2010 Wicked Thorn Cabernet Sauvignon with it smooth mid palate which is perfectly integrated with fine tannis with aromas of blackberry and back olives. Riverina Angus Beef is a multi-award winning beef program, produced in the Riverina region of Southern NSW, one of Australia’s most productive food bowls. The hand selected Angus cattle are grain fed on a specially formulated high protein gain ration for over 120 days. This is done to ensure superior marbling and consistent eating quality. This region is well renowned for its fertile soils, abundant water and temperate climate, making it the ideal location for beef production.
Coming towards the end of the evening, guest enjoyed a Pinnacle Dry Aged Grass Fed Beef Rump with lemon myrtle, pepper berries and foraged greens. This dish was served with a 2012 Stonefish Reserve Shiraz 95/100 James Halady Blackberry characters combine with black cherry and a stylish long luscious finish made the perfect combination. Inspired by the lofty heights of the Great Dividing Range, the name ‘Pinnacle’ was chosen to represent the best of the best in Beef and Lamb. Cattle are raised in some of Australia’s most prestigious farming country where they enjoy the luxury of a cool temperate climate and lush natural pastures. This abundance of land ensures maximum free range rotation across pastures and a continuous plane of nutrition delivering a consistency of eating quality that sets it apart from the rest.
The last dish of the night was a Prosciutto Macaron with Byron Bay bacon gelato served with Wicked Secrets Pink Moscato with Kiwi fruit, raspberries and strawberries with beautiful bubbles.