It’s perfect winter weather for the Taste Tweed Festival with bright sunny days and cooler nights. The whole month of July is filled with events: tours, lunches, tastings, dinners, markets, picnics, cooking classes and fashion events.
One of the pinnacle events is the festival’s much anticipated signature dinner held at Season Restaurant, Peppers Salt Resort & Spa, on Saturday, July 14.
Hosted by winemaker Daniel Chaffey Hartwig from Chaffey Bros. Wine Co., South Australia, the six-course degustation dinner shows off the finest organic produce from local growers in its internationally-influenced Modern Australian cuisine. As Daniel comments at the beginning of his presentation, “Wine is the only art work you can drink.”- Luis Fernando Olaverri
The six courses are paired with matching wines, showing off the diversity of Chaffey Bros wines, known for their minimal intervention winemaking and small batch blending.
Each pairing is explained by the host, the latest of the Chaffey Brothers descendants to be their winemaker. To help wine connoisseurs, a QR code at the bottom of each glass leads to further information.
There’s great enthusiasm leading into the dinner as we enjoy a glass of 2017 Funklepunkt Sparkling, and head Chef Craig Robertson notes diners become even more enthusiastic as the night progresses! As usual, the food is spectacular, the service seamless.
Chaffey Bros. Wine Co. Winter Event
Saturday 14 July 2018 at Season Restaurant,
Charcoal bread roll, lemon myrtle butter
Organic Kingscliff heirloom beetroot, curds & whey, mandarin (V, GF)
2017 Zeitpunkt Organic Riesling
Yamba Berkshire pork belly, XO sauce, squid cracker (GF)
2017 Düfte Punkt: Riesling + Gewürztraminer + WeiBer Herold
Wild-caught Kempsey rabbit ravioli, white bean and beer, charred onion, porcini, pearl barley
2015 La Resistance [Grenache + Syrah + Mourvedre]
Kuzu Tandir New England lamb neck, smoked potto purée, pickled date and macadamia, rose jus (GF)
2015 La Conquistal [Tempranillo + Gardacha + Graciano]
Cape Byron shortrib with Tweed Valley mushrooms, truffle powder and pepperberry jus (GF)
2015 Superbarossa Barossa, Shiraz + Cabernet Sauvignon
Burringbar handmade award-winning cheese
2017 Pax Aeterna: “Barossa Nouveau” Old Vine Grenache
This winter dinner is one of several held by Season Restaurant, to be followed by ‘Wine Wars’ in October/November and a Colin Fassnidge ‘butcher and chef’ dinner in January 2019. Check the resort’s social media for further details.
Check out further events in the Taste Tweed Festival on their website.
Season Restaurant, Salt Village, 1 Bells Boulevard, Kingscliff, NSW Ph: 02 6674 7766
NOTE: This dinner was priced at $135pp. Good Food Gold Coast dined as guests of Taste Tweed and Peppers Salt Resort & Spa.