Galafrey Wines Annual Winter Dinner at Fat Dragon On 30th July we had our annual dinner this time at Fat Dragon. I was very keen to explore the world on matching wine to Chinese food. So when a friend suggested we hold our dinner at fat Dragon we jumped at the chance. The place filled with 68 people who all had a wonderful time and loved the wine and how it matches the food.
Nick the owner of Fat dragon spends every Tuesday hitting the markets to get the freshest produce for his restaurant. When we sat down and spoke to him he said" the scallops from Rottnest are very good at the moment we good do a stuff scallop dish on arrival......" Sure why not. YUM!!!!!! Did I mention his chef was a Hong Kong chef who has been cooking since he was a teenager? And Nick's mum ran the famous Han's Palace for many years! This restaurant is all about Flavour, flavour, flavour......just like our wine.
So why have we been thinking Chinese. Well .....French cuisine is technique and sauce based. So is Chinese. French dishes are rich with flavour- so is Chinese. Degustation’s are many dishes not unlike a Chinese Banquet dinner. Chinese Banquet dinner is very important part of their cultural. Celebrating with food, whether with your family or your business colleges- sound familiar? Sure you have all had dinners at Chinese restaurants but trust me- this one was different! I REALLY liked the idea. Combine that with our recent success exporting to China, we think it's a winner!
“Thx for an awesome night on Tuesday, it was fantastic!” Pete
“Congratulations on hosting another great dinner. It was a good, fun night.” John
“Thanks so much for a great night last night at Fat Dragon!! The food was amazing, the wines superb, overall atmosphere and your hospitality was fantastic. We thoroughly enjoyed the night and can't wait for next year!!” Craig
The restaurant looking fabulous. Once everyone sat down I ask everyone to face me, lift their glasses to say cheers and took a photo to text my mum and GM Linda Tyrer. Unfortunately this was the first dinner Linda missed due to attending her father’s funeral in Melbourne.
Steamed Pork and Shrimp Siu Mai – Hand made pork dumplings with Tobiko Caviar 2010 Pinot Noir
Flash-Fried Fillet of Beef with pickled greens and crunchy potato net – Rapid Stir-fry of Fillet steak, touch of pickled greens, slight tangy oyster sauce. 2009 Dry Grown Merlot
Braised Pork Belly with Bok Choy Hearts – Rich Pork Belly slow braised with Shaoxing wine Bamboo Shoots and braised Shitake Mushrooms 2009 Dry Grown Shiraz
Orange Tian with a Palm sugar and Ginger Caramel Sweetie pie Muscat