Winter. Nothing warms the soul like a glass of wine and the comforts of the season. Cold nights were made for pinot noir and truffles, Perigord black truffles to be precise.
Must Winebar hosted their annual Pinot Noir & Black Truffle Dinner on a cold Thursday night. Five courses showcasing seasonal produce rich with Al Blakers' Manjimup truffles. Each dish creatively designed by Russell Blaikie and matched with local and imported gems carefully selected by Must's wine consultant, Paul McArdle.
First Course
Truffled Sweet corn Croquette
Clemens Hill Pinot Noir Coal River Tasmania 2010
Second Course
Salt Roasted Celeriac, Jamon Iberico, Truffle Mayonnaise, Sourdough Toast
Hudelot-Noellat Bourgogne Rouge Burgundy France 2011
Third Course
Truffled Charcuterie Plate: Chicken Liver Parfait with Black Truffles & Truffled Pate en Croute of Plantagenet Pork, Truffle Mayonnaise
Valli Bannockburn Pinot Noir Central Otago NZ
Fourth Course
16 Hour Butterfield Beef Rib, Truffled Parish Mash, Sweet Baby Carrots, Pinot Noir-Black Truffle Jus
Dugat-Py V.V Gevrey Chambertin Burgundy France 2009
Fifth Course
Truffled French Brie, Lavoche, Truffle-Salted Nuts
Littorai Savoy Anderson Valley California USA 201
