Perfect Pairings
Asian flavours matched with wines from Adelaide Hills, this was a wine lunch that could easily have been longer! Edwina Cattanach shares how this was all about fusing the best together.
Upon arriving to the stunningly-revamped XO Sunshine Beach, guests were greeted and treated to a glass of Howard Wines Sparkling direct from winemaker Tom Northcott.
Between courses, engaging chats with XO owner Chris Burton, Digger from Nelson Wines, winemaker Tom and Head Chef James Wu ensured everyone was INformed, INdulged and INspired!
Diners heard all about the XO philosophy with the first course of scallops setting the tone for a tantalising lunch experience.
The menu, specially-designed by James, showcased the best of XO and paired perfectly with the Adelaide Hills wines from the family-owned estate.
The flavours from each dish were restrained and delicate and quite simply delicious. The Atlantic Salmon paired with the 2020 Cabernet Franc Rosé was a standout with winemaker Tom saying the pairing was a match made in heaven.
Hainanese chicken is so loved in Singapore that it’s practically the national dish and there was no disappointment here. James shared that the key to this dish was the poaching stock which includes plenty of fresh herbs and truly is fit for the Gods; it was blessed with the 2018 Amos Chardonnay.
Chocolate Bao Bun with strawberry ice cream and a unique pairing with the 2019 Amos Pinot Noir piqued every diner’s interest and of course did not disappoint. New flavours, new wines and new friends! A great end to the week!
Don’t miss the next IN Noosa wine lunches: see page 52 and 56 for more!
THE MENU
Hervey Bay Scallop, Thai Pesto, Five Spiced Potato Cream
2020 Sparkling Pinot Noir/Chardonnay
Sashimi of Atlantic Salmon, Mung Bean Noodles, Soy and Herb Relish
2020 Cabernet Franc Rose’
Hainanese Chicken, Traditional
Condiments, Chicken and Lemongrass Rice Wok Greens, Oyster Sauce
2018 Amos Chardonnay
Chocolate Bao, Strawberry Ice Cream
2019 Amos Pinot Noir
