Celebrating wine, food and art from Pyrmont and the Mudgee region, the festival runs through to this weekend too with wine and food matched meals, and art and photography exhibitions.
|The view from Ripples Sydney Wharf, Pirrama Road, Pyrmont|
With Burnbrae offering wine tastings ahead of the meal, I could taste two whites, a rose and three reds before electing what to have with my lunch. I rather liked being tasked with matching my own wine and food, though with the delicious drops on offer, it would have been hard to go wrong.
|Burnbrae Wines tasting at Ripples Sydney Wharf|
The 2012 Rose was aromatic with notes of strawberry and boiled lollies, and almost tasted the part too. Burnbrae's 2011 Shiraz Viognier was just how I like a shiraz, big and fruity while the 4% Viognier content is meant to give the wine intense colour and length of flavour.
Burnbrae’s famed 2008 Clive Gale is a blend of Cabernet, Merlot and Petit Verdot - the latter grape of which I'm not too familiar with although it was a distinctly chalky cabernet merlot on the palate.
|Bread rolls and Pepe Saya cultured butter|
I remember the first fantastical time I tried this wondrous churned butter and it was every bit as good this time, best served as an even butter to bread ratio.
|Crispy tempura prawns with lemon & parsley mayonnaise|
The tail-on tempura prawns were indeed crisply battered as advertised, with five fresh, springy specimens to mop up the creamy and sprightly lemon and parsley mayonnaise. We successfully matched the Burnbrae 2011 Chardonnay to this summery option.
|Custom Kinkawooka mussels pot and Pepe Saya cultured butter|
In what's been a very successful partnership between John Susman (for South Australia's Kinkawooka) and Pierre Issa (Tempe's own Pepe Saya), the two brands together are becoming a signature for mussel dishes in Australia.
|Kinkawooka mussels in white wine & cream finished with Pepe Saya butter & crusty bread|
|The kitchen pass|
|Pan seared snapper with steamed Kinkawooka mussels, leek & herb |
spaghettini and Pepe Saya butter
The steamed mussels added needed flavour to the subtle sauce of white wine and butter while the Burnbrae 2012 Rose was an interesting wine match.
|Char-grilled scotch fillet with potato & horseradish dauphinoise, |
roasted truss cherry tomato & red wine jus
|Warm bread & Pepe Saya butter pudding with vanilla ice cream|
|Apple crumble cheesecake with apple jelly|
Basking in the autumn sun after lunch, Burnbrae (with my 'raffle girl' assistance) also drew a prize for a stay at the winery’s colonial-style cottage; five minutes out of Mudgee township and five kilometres along Hill End Road.
Unfortunately, I didn't draw my own name out of there but it seems I've drawn the autumn/winter festival spirit out of me.
Food, booze and shoes attended the Burnbrae Wines lunch as a guest, with thanks to RF Media.