Riesling is having a bit of an Australian renaissance of late, and to celebrate, CHISWICK Woollahra and South Australia’s most renowned winemakers Leo Buring will join forces to create a one-of-a-kind food and wine experience. To be held on Tuesday, 12th April at 6:30pm (for a 7pm start), the event will showcase the rich berry, fruit, and spice flavours that are signature to Riesling, as they sit side by side a four course menu and canapes created by owner and chef extraordinaire Matt Moran, CHISWICK Woollahra Head Chef, Richie Dolan, and Head Sommelier, Matt Dunne.
The Leo Buring brand is Australia’s most well-known Riesling producer, having established itself in the famed Barossa Valley since 1934. The chance to provide diners an evening to enjoy Rieslings during its resurgence was important to the CHISWICK team.
“CHISWICK is built on the philosophy of supporting local producers and suppliers and so we are proud to be partnering with one of Australia’s most accomplished winemakers in Leo Buring. The menu has been specially created to reflect the unique flavours in each of the wines, with the Riesling and Shiraz varieties perfectly complementing our four- course offering”, says Dolan.
The menu (see below) include the celebrated Moran family lamb, as well as the final remaining bottles of the Leo Buring 1971 Shiraz and the Hawkesbury goat curd, fresh figs, baby radish served with a 2004 Leo Buring ‘Leonay’ Riesling.
The menu will consist of:
Yellowfin tuna sashimi, avocado, pickled ginger 2015 Leo Buring Riesling, Clare Valley
Steak tartare, puffed rice, quail’s egg
2015 Leo Buring Riesling, Eden Valley
2015 Leo Buring ‘Medium Sweet’ Riesling, Eden Valley
Hawkesbury goat curd, fresh figs, baby radish 2015 Leo Buring ‘Leonay’ Riesling, Eden Valley 2004 Leo Buring ‘Leonay’ Riesling, Eden Valley
Moran’s family lamb, roasted autumn vegetables 1971 Leo Buring Shiraz, Eden Valley
Whipped cheese, local honey, caramelised walnut
2007 Leo Buring ‘Leopold’ Riesling, Tamar Valley Tasmania
The event will take place on Tuesday 12th April 2016 at 6:30pm (for a 7pm start), at $150 per person. Tickets can be purchased via the CHISWICK website or by contacting the restaurant on 02 8388 8688.