A collaboration event between Riesling Rocks, Co-op Dining and Cafe Paci saw a great event of fabulous food, match with different styles of Riesling and great company of friends and colleagues. Max Veenhuyzen organised the event and it is always a previllage to be a part of.
Kerin Mainwaring from Co-op Dining cooking fresh Albany oysters on a stone. Albany Oysters are the best and these beauties were fresh and tasted of the ocean. This was served with Side Project Riesling which was an interesting apple and textural style of Riesling. Side project is a project of Max Veenhuyzen exploring different ways to approach making Rielsing.
Easter eggs were delicious and creamy.
This was a beautifully presented dish of blue swimmer crab and shaved fresh plum. It was divine and served with Frankland Estate Poison Hill Riesling
Brin d'Amour which is made in house with Swan Valley Fig and both fresh and sun dried Grenache grapes from the Swan Valley.
and the dish of the night was Yougurt foam, carrot sobert and licorice biscuit- yummo
and what about Galafrey............ well, would you believe I didn't take a photo of it! but it was my second favourite dish- Photato. Which was a noodle dish with wagyu beef and porcini mushrooms match with our aged 2002 Riesling. Yep you heard right! Riesling matched with red meat- PREFECTLY!!!
and the menu.