Hayman together with Gourmet Traveller WINE hosted a fantastic ‘Wine & Dine Weekend’ hosted by one of Australia’s foremost wine educators, Peter Bourne aka ‘The Wine Man’.
The weekend included a Three Island Pinot Masterclass in which Peter guided guests on a vinous voyage to discover the seductive delights of Pinot Noir from 3 Islands; Tasmania, Martinborough and Central Otago. Guests had their skills tested as they had to pick the regional differences in a blind taste off.
Following the Masterclass, a special hosting of The Chef’s Table, Hayman’s premier culinary experience, was held. The event included a spectacular 8-couse degustation menu which was prepared and presented by the Hayman Kitchen Brigade, and each course included a matching wine personally selected and introduced by Peter Bourne. Following the dinner, guests were treated to a tour of Hayman’s famous kitchens, superb wine cellar and delectable chocolate room.
Hayman was on everyone’s lips in April as guests celebrated Easter with special guest The Callebaut Ambassador for Australia, Kirsten Tibballs, one of the finest Chocolatiers and Pastry Chefs in Australia and Director of the acclaimed Savour Chocolate and Patisserie School in Melbourne.
The eight-course degustation menu featured various beers. Organic suckling pig braised in amber ale and a chocolate and porter soufflé were on the menu.
One of the highlights of the evening was a selection of freshly baked bread created with beer, from a golden ale to a porter.
“Beer is great for making bread. James Squire produce a variety of beers with very distinctive flavours,” says Executive Chef Glenn Bacon.
“The beer gives the bread a really beautiful flavour, and the yeast helps the bread to rise.
“People often think of bread as just a side dish, but it can be a really exciting part of the meal.”
The first Hayman Wine Weekend for 2012 featured, 2010 Winery of the Year, Tyrrell’s Wines.
The family-owned winery is a cornerstone of the Australian wine industry and owns premium vineyards which extend from their legendary home in the Hunter Valley to other distinguished grape growing regions of Australia including McLaren Vale in South Australia and Heathcote in Victoria.
Fourth generation owner, Bruce Tyrrell, hosted a wine appreciation as part of the Hayman Wine Weekend. Below are his top five wine appreciation tips.
“You’re looking for a bright, vibrant colour. Nice and clear. If it’s cloudy there’s probably something wrong with it.”
Swirl the wine around in your glass. Wine glasses are designed to hold the aroma. It should smell clean and, well, wine-like.”
“It should taste how it smells. T he character on the nose should flow onto the palates. Really great wines are the ones you can taste all the way down to your collar.”
“Practice makes perfect. It doesn’t take long for people to pick up the variations between different styles and regions.”
“People generally stick to what they know, so my advice is to try something new. Just about every restaurant in Australia does wine by the glass now – It’s a great way to try wines that are usually out of your comfort zone.”
5. Drink What You Like
“Don’t worry about reviews and what other people say, just drink what you like.”
“The best compliment for me, isn’t a great review or a fancy description, it’s ‘geez that’s a nice wine, I’d like another glass.”
Hayman will celebrate this Valentine’s Day with a Perle Degustation Menu featuring a very special dessert.
Following a six-course degustation in Fontaine, Australia’s signature resort restaurant, Hayman’s Chefs will be presenting their acclaimed Perle dessert, featuring a hand-crafted Valrhona White Chocolate creation draped with Depazzi white-gold earrings.
The Depazzi Signature Earrings feature a pair of round flawless 11.5mm white South Sea pearls and a pair of Marquis cut GVSI diamonds in 18ct white gold – a breathtaking surprise for a special Valentine.
Executive Chef, Glen Bacon, wanted to create a Valentine’s Day dessert that combined two of women’s favourite things; jewellery and chocolate.
“It’s an unforgettable culinary journey, and at the end of it you take home something really beautiful and special”, said Chef Bacon.
Please call Hayman Reservations to book your Valentine’s Day escape and reserve your table!
(61-7) 4940 1838 or Toll Free (in Australia) 1800 075 175, or email email@example.com
Queensland 4801 Australia
- +61 7 4940-1838