DINING passionfruit dance on my tastebuds along with the lingering taste of the persimmon and apple, making this deliciously dry wine my number one pick of the collection. The second course is fire roasted quail, blue pumpkin espuma, crumbed speck and charred chestnut. With the roaring wood fired oven burning and rain pattering against the window next to our table, I feel like winter has well and truly arrived on the Gold Coast. The quail is faultless – seasoned and cooked to absolute perfection. The sweet blue pumpkin espuma, or foam, is offset by the salty crumbed speck, and the charred chestnut leaves me yearning for a weekend away in a log cabin high up in the hills. The 2011 Golden Grove Malbec is silky and light, with a touch of oak. Easy to appreciate, even for someone who is not usually a fan of red wine, it’s clear to see why this top drop won gold at the 2013 Royal Queensland Wine Show. After all these indulgent flavours, our tastebuds are going into overdrive, so the intermezzo of house made blueberry sorbet with crystal pistachio is eagerly welcomed. The perfect palate cleanser, the cold, creamy concoction is rich yet somehow light. Big on flavour, yet somehow refreshing. We finish the bowl in seconds and enjoy a little break before the third course arrives. The heady aroma of earthy, seared beef hits us before our dish arrives at the table. The Cape Grim MB2+ beef striploin, smoked King Edward potato, chicory and hand cultured truffle butter are hearty and warming after the cool respite of the blueberry sorbet. The medium cooked beef is drizzled with a light jus that still manages to pack a punch when it comes to flavour and again is complemented with a fantastic wine – this time it’s the 2012 Golden Grove Reserve Tempranillo. With only just over a thousand bottles produced, this rare wine is a treat indeed. A sniff of the deep red wine conjures up images of dark, ripe cherries, beautifully worn leather and spiced oak wood. I glance at the menu and see that a dessert of deconstructed black forest torte is up next. Black forest anything is not usually my choice of dessert so I’m not overly excited, but just one bite sees me quickly changing my stance of black forest. A crunchy, chocolate biscuit base, chocolate sponge, house made raspberry ice cream, freeze dried raspberries and even the obligatory glace cherry are a true delight. The 2012 Golden Grove Grand Reserve Nero D’Avola also surprises me with its soft, sweet notes and is so delicious it gives my top pick, the 2013 Golden Grove Sauvignon Blanc, a good run for its money. Tea for me, and coffee for my dining companion, accompanied by petit fours round off our meal and we leave feeling full and with a newfound appreciation for local wines. A tasting trip to the Granite Belt is now on my bucket list … pm The heady aroma of earthy, seared beef hits us before our dish arrives at the table. The Cape Grim MB2+ beef striploin, smoked King Edward potato, chicory and hand cultured truffle butter are hearty and warming after the cool respite of the blueberry sorbet. Images courtesy of Marj Osbourne, Good Food Gold Coast Pindara Magazine 108 Autumn - Winter | 2014
Pindara Private Hospital Magazine - Issue Two
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