The sun shone gloriously over the long weekend for the 2012 Bank SA Sea and Vines festival in McLaren Vale. Thousands flocked to the area to take part in the festivities, and this year, Andrew had the honour of being Angove Winery’s Guest Chef for the day. A sumptuous 3 course menu was designed by Andrew to compliment Angove’s wines, and it did not disappoint.
The entree was served at 12:30, with guests raving about the Blue Swimmer Crab and Lemon Myrtle Pizza’s, complete with half a crab standing on top! (see picture). The main course was served in a platter style, and consisted of Braised Beef Cheeks with Shiitake Mushrooms & Pepperleaf, Parsnip Mash, Gai Larn in Oyster Pepperberry Sauce, Bush Tomato Butter Chicken with Raita and steamed rice and Pappadums & Wood Oven Roast Winter Vegetables. There was truly something for everyone, and each dish incorporated distinct native flavours that many had not tried before.
Andrew spoke for approximately half an hour about the menu, his experiences in using Australian Native plants in his cooking, which had many intrigued over these wonderful ingredients and their uses in contemporary cooking. To many it was a fabulous day full of new tastes! After some more glasses of wine guests finished off the days event with a decadent dessert of rich Belgian Chocolate & Muntries Pudding served with Vanilla Bean and Strawberry Gum Gelato and a Rainforest Tamarind Coulis.
The Bank SA Mclaren Vale Sea and Vines is a fantastic event, and in partnership with Angove Wines it was a fabulous day – full of excellent food, great company and of course amazing wines! Bring on 2013.