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The Pairing Method: Food + Wine Down to the Element
June 1 - June 23
Join us for the 4th instalment of The Pairing Method, this time with a twist. We are bringing 2 unconventional Yarra Valley varieties – Barbera and Tempranillo – to the table. Taste, test, watch and enjoy as we guide you through the ultimate deconstruction of food and wine pairing – down to the element.
We’ll kick-off with a wine tasting by Master of Wine Meg Brodtmann, before exploring different ingredients and how they transform what’s in your glass, the wine of choice is our Black Label Barbera. Then watch as 2-hatted chef Tyson Bertoncello creates a dish, based on his favourite elements – in front of your very own eyes!
After enjoying a custom-made creation as your entrée, The Farm Executive Chef Anthony Cutajar will step in and serve the perfect pairing for our Black Label Tempranillo, which has been reverse-engineered using The Pairing Method.
To finish, a dessert matched with our Late Harvest Sauvignon Blanc. The sessions will be held in The Farmhouse, and limited to small groups for each event to ensure an intimate experience with our experts.
Due to our convenient location less than 30 minutes from the CBD, we recommend taxi or Uber. If you chose to drive, spittoons will be made available. Please clarify any dietary requirements in the ticket notes.
BOOKINGS REQUIRED | book tickets below | 1 ticket per admission | please notify us of dietary requirements | Please note, all guest are seated on a shared table |
COSTING PER/PERSON | $160 | Includes 5 wines and 3 courses |
DATES | June 15th (Dinner), June 22nd (Dinner), June 23rd (Lunch) |
FIND OUT MORE | for further information, please contact: amanda@robdolanwines.com.au
Welcome wine
Black Label Sparkling Blanc de Blanc
Wine Tasting
White Label Chardonnay with Meg Brodtmann MW
The Pairing Method
Black Label Barbera
Guests will be guided through different ingredients to test with the Sangiovese
Entrée
Black Label Barbera
Tyson Bertoncello will create a pasta dish in a live demonstration
Main
Black Label Tempranillo
Smoked pork belly, black garlic BBQ sauce, roasted parsnip, basil + tomato salt, served with chef’s selection of sides.
Petit Fours Dessert
2019 White Label Late Harvest Sauvignon Blanc
Includes 5 wines and 3 courses.