A Show of Hands at Noosa Boathouse
The diverse range of Two Hands Wines – with whimsical yet meaningful names – as well as a perfectly matched Noosa Boathouse menu, exhibited innate quality without compromise, enthuses Helen Flanagan.
As another stunning sunset hid behind the hinterland, winemaker Luke Willis explained how the party-talk of two mates morphed into the world-renowned Two Hands Winery.
He was also handy with the stories and insights into the wines chosen for Noosa Boathouse’s Two Hands Wine Dinner, while executive chef Shane Bailey dissected the tantalising menu.
Spanner crab tzatziki and finger lime tartlets zinged with flutes of Lucky Duck Sparkling which displayed the freshness and vitality of lemon and green apple notes; fennel and avocado were a subtle foil for line-caught-that-day, fleshy, white knobby snapper with The Boy Eden Valley Riesling, which drinks writer Tony Cox said was “so delicious and often outshining its much-lauded Clare Valley counterparts”.
A generous prosciutto-wrapped quail ballotine with baba ghanoush and slow-cooked tomatoes with Yesterday’s Hero Grenache, a more pinot-esque style wine, married joyfully with the herbal notes of eggplant and saltiness of prosciutto. Thumbs up!
Main course of 350-day grain sirloin plus slow-cooked short rib was matched with the voluptuous richly-fruited Bella’s Garden Barossa Shiraz; and taking it up
a notch for the finale cheese course was Dave’s Block Shiraz from Blewitt Springs, an elevated vineyard in the McLaren Vale which Tony described as “restrained and elegant with sweet spice notes, savoury medium bodied and some acidity… a knockout.”
Indeed it was! Full of flavour, fun and with stunning service and views. Don’t miss the next Noosa Boathouse event!
