As you entered through the gateway to be greeted by a masked hostess, you knew that this was to be a evening of mystique, food and wine to be enjoyed the Secret Foodies way.
Secret Foodies and Casillero del Diablo
Alex Adams, founder and host of the expanding Secret Foodies, Sydney, Melbourne and soon Brisbane, hosted the final Secret Foodies event of 2015 highlighting the range of Casillero del Diablo wines from Chile at Porteño in Surry Hills.
Guest Book
Those who were to partake of the evening’s wines had to sign that they solemnly swear to protect the legend of Casillero del Diablo. Once signed, it was upstairs to Gardel’s Bar for Casillero del Diablo Sauvignon Blanc, a dryer style with subtle floral notes and Empanada de Carne, beef empanadas.
Casillero del Diablo
The name of Casillero del Diablo means Cellar of the Devil, and its legend comes from the folklore that the devil lived in the wine cellar so as to discourage potential thieves.
Marcelo Papa (Casillero del Diablo Chief Winemaker)
Marcelo Papa, Chief Winemaker at Casillero del Diablo, gave a brief history of the company and discussed the wines as they were presented throughout the meal.
Casillero del Diablo Chardonnay is crisp and fruity with a long length. Casillero del Diablo Carmenere, a grape originally from the Médoc, has full rich deep fruit and berry notes with a medium body that paired well with meat dishes. Also matched with the meat dishes were Casillero del Diablo Caberet Sauvignon with cassis notes and lovely red fruit on the nose, deep fruit flavours witha long length, and Casillero del Diablo Shiraz with berries on nose with fruit, pepper and spices on palate and short to medium in length.
Accompanying the cheese course, the Casillero del Diablo Merlot with its fragrant aromas and balanced fruit and hint of spice paired well with the selection.
Pan De Casa and Aceitunas
House Baked Bread and Olive Oil with Chicken Liver and Ham Pâté as well as Marinated Olives were served as guests settled at the table.
Vitello Tonnato
The Vitello Tonnato of Thinly Sliced Wagyu Girello, Vine Smoked Spanish Mackerel, Anchovy Mayonnaise, Capers and Lemon was fresh and light, served with soft quail eggs.
Calamares
Grilled Calamari was tender with good char flavours and came served and three styles of crisp cucumber and a subtly-flavoured oyster cream.
Chorizo Porteno
The house-made Chorizo Porteño was a wonderful pork sausage with white wine, garlic and Spanish paprika, fully flavoured with subtle spice and heat.
Entrana
The Entrana of Kobe cuisine Wagyu Beef outside skirt was incredibly tender like cutting butter with a knife, full of smoke flavour from the charcoal grill.
Chachito A La Cruz
Chachito A La Cruz, an 8 hour slow cooked woodfired pig melted in the mouth with a good smoke flavour and crisp crackling.
Choclo Asado Con Lima Y Queso
Choclo Asado Con Lima Y Queso, a salad of Grilled Corn with Radish, Lime, Butter with Manchego Cheese was vibrant with the Manchego and lime shining in the dish.
Repollitos De Brusela
Repollitos De Brusela is a signature dish at Porteño, crispy fried Brussel sprouts taking on the char flavour served with lentils and mint.
Ensalada De Repollo Asado
Ensalada De Repollo Asado, BBQ Savoy Cabbage Slaw with Raisins, Cumin, Vincotto and Parmesan was not the usual slaw. This was fresh and full of vibrant flavours.
Cheese
To finish, a selection of Manchego, Bouche D’Affinois and Shadows of Blue was served accompanied by fresh figs.
To ensure no one attempts to steal the wine, guests were gifted with a bottle of Casillero del Diablo Cabernet Sauvignon to enjoy at home.
Casillero del Diablo with Secret Foodies was held on Monday 30 November, 2015.
Photography © by Gourmantic – Copyright: All rights reserved.
