An evening in Paddington, Sydney 2020

There are some evenings live in the memory for a life time, particularly when friend’s come together over a beautiful meal. This meal started as an idea for a photo shoot and ended with new friends and a fablios evening.

The evening was hosted by a wonderful couple in a beautifully appointed Paddington terrace. A simple gathering of close friends with beautiful Australian wines and some of the finest produce on offer.

With this menu there was a wonderful under current of classic rural France that ran from the small intimate courtyard to the blue and white crockery and table ware to the table its self. The food simple direct, classic dishes with a real Australian theme, touching on the best Australian produce.

Classic French food, Cronulla NSW. May 2021

One of the best things about working closely with clients is they often challenge, which is something that I really love. From interesting and often crazy locations and interesting and challenging menus. This brief began as one of our regular clients wanted a food themed evening, a once a year event where friends come together, for no other reason than to enjoy a wonderful night of food and wine. Initially thoughts centred on a Japanese inspired menu however ended with a nod to all the classics of French cookery, duck confit to creme brulee and pate de campagne. In total seven courses, with matching wines in a beautiful home over looking Port Hacking. There was even a wonderful accordion player who stole the show!

Wine Degustation, Queenscliff, NSW

The offer of this private dinner came though an a rather simple email asking if I was interested in cooking a birthday dinner for around sixteen people all of whom loved wine. Attached was an outline of the flights of wines to be served and the vintages. Latour, Petrus, Grange, DRC the list was incredible and far to tantalising not to say yes too. So armed with this list I set about trying to create a series of dishes that may work with the differing flights. A menu, not too far off what was eventually served, was sent to the client. Then the process of “tweeking” was undertaken. A fish dish added and a pork croquette replaced, a lamb course dropped and the foie gras ice cream added as requested. The order of dishes was changed to reflect the wines and the oysters and sashimi added a a shared starter rather than a course. Waitstaff, crockery and food was ordered, organised and prepared.

London and a few wines from the Cotes-du-rhone

While in London I regularly purchase wine from the Jeroboams store on Heath Street, which is an agreeable distance from my flat. I like, on each trip, to concentrate on an individual wine region. Last year it was the wines of Tuscany. Mainly Sangiovese based wines. Super concentrated wines with tight tannins and big flavours, Chianti’s and Montepulciano and the like.

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