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Thursday, June 25, 2009

The Event: Come Walkabout Media lunch, sponsored by Wine Australia, Tourism Australia, and Emirates.

The Time and Date: Wednesday, May 13, 2009  12 PM to 3 PM

The Event: Come Walkabout Media lunch, sponsored by Wine Australia, Tourism Australia, and Emirates.

The Venue: Crush Wine Bar, King Street

The Target Audience: media

The Availability/Catalogue: the wines accompanying the lunch were generally thought to be available, although prices were not discussed.

The Quote/Background: Australian Chef Mark Olive and Crush Chef Michael Wilson created a traditional Australian menu. Geoff McFadzean, Canadian Market Development Manager for Wine Australia, provided some wine discussion. Short speeches were proffered by Anita Stewart who had taken gastronomy courses in Australia, and Chef Michael Smith from PEI, who was promoting his Chef Abroad TV series with a segment on Australia.

The Wines and Foods: during the reception we had glasses of DeBortoli Emeri Sparkling Shiraz NV, which was sweetish and useful if you didn't eat the food. A more sensible aperitif was Skillogalee Riesling 2008. Platters of lamb medallions on toasted brioche came along, while the polenta-based layered vegetable slices with macadamia nuts enhanced the Riesling. The starter was oven-roasted wild barramundi with pickled ginger and a mango salsa. D'Arenberg Hermit Crab Viognier/Marsanne 2007, though light, worked well with the off-dry food. Vasse Felix Chardonnay 2007 from Margaret River was the traditional accompaniment. The main was hot-spiced kangaroo loin (tails were not available) with peas, carrots, and sweet potatos. The beverage of choice was Alkoomi Blackbutt 2004, a Bordeaux blend, which ate up the competition (Wakefield Cabernet 2006). Yalumba Museum Muscat NV, a Brown Muscat, was a highlight with the lamingtons (sponge cake, choclate sauce, chantilly cream). Then we adjourned to the bar for some Australian cheeses, such as Roaring Forties blue, Sea Bay Triple Creme, and Stokes Point Apple Cheddar, accompanied by a plum paste and grissini, plus a botrytised Nugan Cookoothama Semillon 2006.

The Downside: well, it's not named Crush for nothing – we were wall-to- wall during the reception, with no room to move.

The Upside: a chance to try some yummy food and Oz spices.

The Contact Person:;

The Marketing Effectiveness (numerical grade): 93.



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