An exciting way to explore new recipes.........
This is a degustation dinner which means that all dishes will be served as a separate course with their wine match. All attendees must bring a matching wine for their selected dish. Given the number of dishes, we'll be serving tasting size portions.
How it works:
1. Pick up Dish magazine issue 50 (on sale now) and select the recipe that you would like to cook.
2. Post the receipe name and page number in the comments section below. Make sure you get in early to secure the pick of the bunch!
3. Select a wine match for your dish - there are notes at the end of each section to give you some ideas. The notes sometimes do beer, cider or even liqueur matches.
4. Prepare as much of you dish as you can at home, then finish off at the venue.
The menu so far:
Leonie - Caramelised olive, caper & lemon jam p95 and the rhubarb, mustard seed & ginger relish p102 with Ontrays cheese p31
Ruth - Baby mussel, fennel and orange salad p95
Marian - Rhubarb, couscous and haloumi salad p100
Sue - Soy and Sake Braised Pork Belly p82
Geoff - Middle Eastern spiced lamb and rhubarb p102
Susanne - Coconut milk pudding with fruit p104