Brisbane wining and dining
7 May 2010
The ANZAC long weekend led us to Brisbane for a stay with relatives and friends.
Our first stop off was with relatives, Aunt Betty, Liza and Fred. Fred and Liza are both in hospitality, Fred, a chef, works for Black Pearl Epicure, Brisbane’s foremost gourmet food wholesaler, (Black Pearl also have a small retail outlet).
Arriving late Friday evening they greeted us with a cleansing Sapporo ale, most welcome, then a platter of some lovely dips washed down with a bottle of Primo Estate Joseph Pinot Grigio d’Elena 2009. A very aromatic style, one comment was that it had a hint of Sauv/Blanc about it on the nose. I thought it very textural, with lovely pear over tones, although I was a bit taken aback when finding out the price is around $30.00 a bottle retail.
A platter of cheeses followed, Roqueforte, a French brie and a super Irish cheddar. This we washed down with a bottle of Pheasant Farm Home Block Shiraz from the Barossa (vintage I think ’07) from Maggie Beer’s property, made for Colin and Maggie by Dan Powell at Torbreck. Lovely soft, earthy, spicy and it worked beautifully with the cheeses.
Our first stop off was with relatives, Aunt Betty, Liza and Fred. Fred and Liza are both in hospitality, Fred, a chef, works for Black Pearl Epicure, Brisbane’s foremost gourmet food wholesaler, (Black Pearl also have a small retail outlet).
Arriving late Friday evening they greeted us with a cleansing Sapporo ale, most welcome, then a platter of some lovely dips washed down with a bottle of Primo Estate Joseph Pinot Grigio d’Elena 2009. A very aromatic style, one comment was that it had a hint of Sauv/Blanc about it on the nose. I thought it very textural, with lovely pear over tones, although I was a bit taken aback when finding out the price is around $30.00 a bottle retail.
A platter of cheeses followed, Roqueforte, a French brie and a super Irish cheddar. This we washed down with a bottle of Pheasant Farm Home Block Shiraz from the Barossa (vintage I think ’07) from Maggie Beer’s property, made for Colin and Maggie by Dan Powell at Torbreck. Lovely soft, earthy, spicy and it worked beautifully with the cheeses.
Stay tuned for Saturday nights dinner of roast suckling pig and the recipe!