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Steins in the Vines | Gourmet Escape 2016 Part 1

– Shu Ying Sengmany

30
Nov

Where there is sun, gourmet food and sensational wines, you will find us in the thick of it! The other weekend, the Evans & Tate team wandered down to the 2016 Margaret River Gourmet Escape – the ultimate food festival down in our hometown. We dined with Rick Stein and his son Jack at our cellar door, wined on the multi-million dollar Kimberly Quest II and met all you lovely people at our stall at the Gourmet Village.

Part 1: Steins in the Vines

Drink a glass of our Breathing Space Rosé, and picture yourself catching up with your best friend as the sun sets over the Evans & Tate Redbrook vineyard. After pairing the canapés prepared by Jack Stein and team, with our 2012 Frankland River Riesling and 2016 Breathing Space Rosé, wander into our beautifully decked out cellar door, take a seat and admire the beautiful native flora adornments.

 

 

My first encounter with Rick was in our cellar door kitchen. I had my tiny $200 camera with me, looking like a very professional photographer. A long spiel later about being a fan, this blog and nonsensical garbles, I took this photo of a slightly scared Rick Stein holding a plate of canapés. Let me stress that I did it for you guys.

 

For those wondering if Rick Stein’s TV persona is his actual personality, Rick was just as warm and sincere as he is in all his TV shows. We were lucky enough to have him share his anecdotes and inspirations behind each dish that night.

 

 

We started with the mussels and prawn paired with our 2015 Metricup Road Semillon Sauvignon Blanc. All cooked to perfection and I cheekily took the bread from my neighbours and dipped it in the juices at the bottom. It is a dangerous road to go heavy on the bread early, but sometimes you have to live a little.

 

 

This was followed by my favourite dish of the night paired with our 2013 Redbrook Chardonnay. A pure rhapsody of flavours – the perfectly cooked local Dhufish was balanced by the creaminess of the soup, the tartness of the apple and the sweetness of the raisins and dates.

 

 

A departure from Stein’s seafood theme was the steak and duck fat chips paired with our 2012 Redbrook Cabernet Sauvignon. The dish was a tad heavy which made me (slightly) regret all the bread before the meal but the duck fat chips will now be a staple in my life. Gratuitous close up of the chips below.

 

 

We finished off with dessert paired with our 2004 Reserve Cabernet Sauvignon. Who would have thought that a cabernet sauvignon would go so well with chocolate cream and licorice meringue?

A huge thank you to the Steins, organisers, the chefs, the staff and everybody who came! We hope you all enjoyed this intimate dinner with Rick and Jack Stein and we look forward to seeing you again next year!

 

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