Winterlicious with Trippas White Group Restaurants

Winterlicious launched last week at a media degustation dinner showcasing some of the winter dishes from restaurants across the Trippas White Group in partnership with Philip Shaw and Margan Wines.

New group chef Nick Whitehouse and past Masterchef The Professionals contestant curated the menu which included dishes by all the chefs across the venues.

Winterlicious Media Dinner

The evening began at The Pavilion with guests mingling over Philip Shaw The Edinburgh NV and Margan Family Vineyard Semillon. Tasty bites by Chef Nader Shayeb of Sydney Tower Buffet included King Prawn Vietnamese Salad, Crocodile Sausage Rolls that went down a treat and an irresistible Glazed BBQ Pork belly with caramelised carrot and almond.

Charcuterie: Wagyu, Bresaola, Pork Knuckle, Pear and Potato Relish, Pickles

At the Botanic Gardens Restaurant, Chef Paul Kavanagh of Centennial Parklands Dining presented a Charcuterie board with wagyu bresaola, pork knuckle, pear and potato relish and addictive paper thin pickles. The dish was paired with 2013 Margan Family Vineyard Semillon, an approachable wine from the Hunter Valley with citrus and mineral character with a honeyed fruit presence.

Confit Salmon, Fennel and Lychee Salad, Tomato Gel

Next was head group Chef Nick Whitehouse‘s perfectly cooked Confit Salmon, seasoned with saltfish herb, cooked at 42 degrees and melting in the mouth. The fish was accompanied by a light fennel and lychee salad and a sweet tomato gel made with bush tomato. The dish was paired with 2013 The Architect Chardonnay by Philip Shaw with citrus and minerality on the palate.

Spatchcock, Pumpkin, Organic Quinoa, Raisin

Spatchcock with creamy pumpkin and a side of organic quinoa and raisin followed, a dish by Chef Brad Jones of The Pavilion, matched with The Wirewalker Pinot Noir by Philip Shaw.

12 Hour Beef Cheek, Smoked Eggplant, Jerusalem Artichoke

Chef Todd Hunt of the Botanic Gardens Restaurant introduced his 12 Hour Beef Cheek dish accompanied by smoked eggplant and Jerusalem artichoke. The beef was tender and flavoursome, melting in the mouth with sweetness. The dish paired well with 2012 Margan Family Vineyard Shiraz from their Estate range, a savoury and more elegant style of Shiraz with a fine tannin structure.

Dark Chocolate Marquise, Salty Caramel Ice Cream, Caramel Popcorn

Chef Ashley Hughes of 360 Bar and Dining presented the final dish, a delectable Dark Chocolate Marquise with an addictive salty caramel ice cream, raspberry jam and caramel popcorn to go with the Margan Botrytis Semillon.

Selection of Cheese by Kirkfood

To finish, a Selection of Cheese by Kirkfood included Binnorie Buche de chevre log and Milawa Goat’s Tomme to enjoy with The Conductor Merlot by Philip Shaw and Margan Family Vineyard Shiraz.

Winterlicious menus are available from June to the end of August across Trippas White Group restaurants, 360 Bar and Dining, Sydney Tower, Botanic Gardens Restaurant, The Pavilion, Queens Park Shed and Centennial Parklands Dining. Dining offers include weekday lunches, weekend roasts, shared platters and a rib eye special, all paired with Philip Shaw and Margan wines.

The Winterlicious launch degustation dinner was held on Thursday 29 May 2014.

Photography © by Gourmantic – Copyright: All rights reserved.

Trippas White Group Winterlicious
www.trippaswhitegroup.com.au/winterliciousSYD