Recently, San Francisco proudly played host to the beautiful state of South Australia. Celebrating its food and wine and wonderful landscapes, the scene for this Aussie party was the legendary Villa Taverna. That night the kitchen was taken over by Chef Adrian Richardson who used select South Australian ingredients to create dishes that paired masterfully with delicious wines from Australia.
The evening began with the beautiful Peter Lehmann Chardonnay Pinot Noir Cuvée and a crisp 2011 Kilikanoon Mort’s Block Riesling served with several tantalizing hors d’oeuvres that included luscious South Australian lamb tartare and an Australian wild caught Tiger prawn wrapped in a crunchy kataifi. All of the seafood used throughout the evening is certified sustainable by the Marine Stewardship Council (MSC).
Dinner started with an Australian smoked Petuna ocean trout and roe salad with a sweet sherry dressing. The 2005 Brokenwood Belford Brycefield Semillon was superb. The delicately seared MSC certified Glacier 51 Toothfish came with buttered leeks and slightly grilled cauliflower. The 2012 Peter Lehmann “Layers” white blend, combining five varietals (Semillon, Muscat, Gewürztraminer, Pinot Gris and Chardonnay), provided a smooth-tasting accompaniment.
The Thomas Farms South Australian lamb chop was tender and juicy and just right with the silky 2010 John Duval Plexus Shiraz Grenache Mourvedre. The 2009 Penfolds RWT Barossa Valley Shiraz kicked up the South Australian Angus pure beef cooked with mushrooms and served with a bacon and onion croquette. The golden 2010 d’Arenberg The Noble Mud Pie was the sweet companion to the rich chocolate, Frangelico and walnut pudding.
Adrian Richardson is the head chef and owner of the popular La Luna restaurant in Melbourne. He is also an accomplished writer and TV host. With his culinary team, Chef Richardson transformed the evening and brought South Australia’s bounty to the heart of San Francisco.
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