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Jacob’s Creek the finest wine brand from Australia celebrates new year with the return of long-established “Jacob’s Creek Our Table” event.
This year marks the fifth year of event arranged to share the finest food and wine pairing dining experience, in which companionship and ideas are warmly shared. This year, Jacob’s Creek Our Table is organized at 80/20 restaurant owned by a skilled chef couple, preparing a full course of modern Thai cuisine that yields even more perfect taste when paired with Jacob’s Creek wine.
Quentin Job, Managing Director of Pernod Ricard (Thailand) shared, “Nowadays, the drinking trend is changing locally and worldwide. “Jacob’s Creek Our Table” is a gathering, in which cross-industry collaboration and intention to create the best food and wine pairing experience are put as aimed goals in order to create the fine-dining memory. One of our achievement so far is, for example, Modern Trade, a dining and meeting spot where people gather and share stories, while indulging themselves with savoury courses and exploring taste of bottles in the cellar; the restaurant is also a gateway to introduce Jacob’s Creek Barossa Signature, the latest addition from Jacob’s Creek, embedding the touch of Barossa Valley that echoes the brand origin identity locating in the South of Australia.”
This year, Jacob’s Creek Our Table is organized at 80/20 restaurant decorated with various types of blooming flowers and scented candles on the tables creating warm atmosphere. The restaurant is owned by a chef couple, Chef Napol “Joe” Jantraget and Chef Saki Hoshino who give us an honor to be a part in creating the moment. Inspired by the passion towards Jacob’s Creek series, the chefs prepare a full course of modern Thai cuisine that yields even more perfect taste when paired with Jacob’s Creek wine selected by Brand Ambassador, Darcy Wilkosz. Guests enjoyed delicious meals while observing Chef Napol meticulously cooking in the open kitchen and are entertained by acoustic live music.
Opening with Jacob's Creek Sparkling Chardonnay Pinot Noir and Jacob’s Creek Le Petit Rosé give soft and refreshing touch served with 3 appetizers: Bake Oyster Casino, Suratthani oyster topped with homemade sauce adding more flavors with rice krispies. Foie Gras & Chicken Liver Pate added chili to level up the spice, and Tuna Tartare garnishing on rice crust with tobiko.
Introducing the exquisite dining course with Herb Bouquet with Sato Lee Relish, a variety of veggies tied such as star gooseberry, a kind of lettuce, mango leaves and cut in bites served with a signature chili paste; each topped with a sprinkle of salty fish and served with marinated sauce. Clam Chowder, Coconut Cream, Thai Essence served with lemongrass and kaffir lime leave foam providing a perfect contrast, once paired with Jacob’s Creek Barossa Signature Chardonnay, white full body with a mix aroma from honey dew, citrus, and stone fruit.
This year marks the fifth year of event arranged to share the finest food and wine pairing dining experience, in which companionship and ideas are warmly shared. This year, Jacob’s Creek Our Table is organized at 80/20 restaurant owned by a skilled chef couple, preparing a full course of modern Thai cuisine that yields even more perfect taste when paired with Jacob’s Creek wine.
Quentin Job, Managing Director of Pernod Ricard (Thailand) shared, “Nowadays, the drinking trend is changing locally and worldwide. “Jacob’s Creek Our Table” is a gathering, in which cross-industry collaboration and intention to create the best food and wine pairing experience are put as aimed goals in order to create the fine-dining memory. One of our achievement so far is, for example, Modern Trade, a dining and meeting spot where people gather and share stories, while indulging themselves with savoury courses and exploring taste of bottles in the cellar; the restaurant is also a gateway to introduce Jacob’s Creek Barossa Signature, the latest addition from Jacob’s Creek, embedding the touch of Barossa Valley that echoes the brand origin identity locating in the South of Australia.”
This year, Jacob’s Creek Our Table is organized at 80/20 restaurant decorated with various types of blooming flowers and scented candles on the tables creating warm atmosphere. The restaurant is owned by a chef couple, Chef Napol “Joe” Jantraget and Chef Saki Hoshino who give us an honor to be a part in creating the moment. Inspired by the passion towards Jacob’s Creek series, the chefs prepare a full course of modern Thai cuisine that yields even more perfect taste when paired with Jacob’s Creek wine selected by Brand Ambassador, Darcy Wilkosz. Guests enjoyed delicious meals while observing Chef Napol meticulously cooking in the open kitchen and are entertained by acoustic live music.
Opening with Jacob's Creek Sparkling Chardonnay Pinot Noir and Jacob’s Creek Le Petit Rosé give soft and refreshing touch served with 3 appetizers: Bake Oyster Casino, Suratthani oyster topped with homemade sauce adding more flavors with rice krispies. Foie Gras & Chicken Liver Pate added chili to level up the spice, and Tuna Tartare garnishing on rice crust with tobiko.
Introducing the exquisite dining course with Herb Bouquet with Sato Lee Relish, a variety of veggies tied such as star gooseberry, a kind of lettuce, mango leaves and cut in bites served with a signature chili paste; each topped with a sprinkle of salty fish and served with marinated sauce. Clam Chowder, Coconut Cream, Thai Essence served with lemongrass and kaffir lime leave foam providing a perfect contrast, once paired with Jacob’s Creek Barossa Signature Chardonnay, white full body with a mix aroma from honey dew, citrus, and stone fruit.
Grilled Mixed Seafood, Spices Garlic Butter, a seafood party on plate sharing local mouth-watering experience including barbecue-style shell, tiger prawn, and squid; once matched with homemade spicy sauce and sweet & sour cocktail sauce with marinated banana flowers, paired with Jacob’s Creek Double Barrel Chardonnay, a Chardonnay which has been crafted in trational French Oak barrels and aged in Scotch Whisky barrels, the pair gives a complicated taste of extraordinary newness from the very first sip.
Smoked and Roasted Duck Breast, 10 days dried-aged with Brandy, smoked right before served to ensure crisp skin, served with tamarind sour kale, leaving a space for Jacob’s Creek Double Barrel Shiraz, a full body red wine with a touch of vanilla dark fruit and blackberries, olive or dark chocolate to balance out the touch.
The last one is Braised Lamb Legs in Massaman Curry prepared with chocolate crust, homemade dried mushrooms, and raw ant eggs, hyping up with a set of homemade side dishes, and have them all with crispy roti to get various but well-mixed tastes, and leveling off with Jacob’s Creek Barossa Signature Shiraz Cabernet, a rich red wine with fruit cakes and grapes flavors from complicated but soft Barossa from Scotch Whisky aged in oak barrels.
Finishing up the course, the refreshing pink sparkling Jacob's Creek Sparkling Moscato Rosé with Moscato sweet and light feature of berry and lychee is introduced to slow down the tasting sense. Palate Cleanser featuring marinated rice mousse with crisp guava is a perfect start. Followed by an orange parfait Thai Citrus topped with orange granita prepared by Chef Saki Hoshino with a wide range of orange selection and get ready for flower-shaped Petit Four, also known as chocolate roulette, tricking with one and only hiding spicy pedal to balance out sweetness and encouraging impressive conversation among guests.
Pitchana Ekachai that shares here experience, “I like this activity very much. I like drinking wine while hanging out with my friends because when paring good wines with food, they can enhance remarkable tastes of food and create great moments. I love the paring of Smoked and Roasted Duck Breast with Jacob’s Creek Double Barrel Shiraz. It’s a perfect pairing.”
Pimratchada Boonsakulcharoen also shares her experience that: “When hanging out with my friends, we love to have good food and great wines. We love sharing the finest food and wine pairing dining experience while enjoying our companionship and happiness. Today’s event is warmly held. I like live music. I love Braised Lamb Legs in Massaman Curry paired with Jacob’s Creek Barossa Signature Shiraz Cabernet. They are perfectly matched. I’m very impressed.”
Follow details about the next Jacob’s Creek Our Table on www.facebook.com/jacobscreekTH the Jacob’s Creek’s finest wine collection that creates the best dining experience.
Smoked and Roasted Duck Breast, 10 days dried-aged with Brandy, smoked right before served to ensure crisp skin, served with tamarind sour kale, leaving a space for Jacob’s Creek Double Barrel Shiraz, a full body red wine with a touch of vanilla dark fruit and blackberries, olive or dark chocolate to balance out the touch.
The last one is Braised Lamb Legs in Massaman Curry prepared with chocolate crust, homemade dried mushrooms, and raw ant eggs, hyping up with a set of homemade side dishes, and have them all with crispy roti to get various but well-mixed tastes, and leveling off with Jacob’s Creek Barossa Signature Shiraz Cabernet, a rich red wine with fruit cakes and grapes flavors from complicated but soft Barossa from Scotch Whisky aged in oak barrels.
Finishing up the course, the refreshing pink sparkling Jacob's Creek Sparkling Moscato Rosé with Moscato sweet and light feature of berry and lychee is introduced to slow down the tasting sense. Palate Cleanser featuring marinated rice mousse with crisp guava is a perfect start. Followed by an orange parfait Thai Citrus topped with orange granita prepared by Chef Saki Hoshino with a wide range of orange selection and get ready for flower-shaped Petit Four, also known as chocolate roulette, tricking with one and only hiding spicy pedal to balance out sweetness and encouraging impressive conversation among guests.
Pitchana Ekachai that shares here experience, “I like this activity very much. I like drinking wine while hanging out with my friends because when paring good wines with food, they can enhance remarkable tastes of food and create great moments. I love the paring of Smoked and Roasted Duck Breast with Jacob’s Creek Double Barrel Shiraz. It’s a perfect pairing.”
Pimratchada Boonsakulcharoen also shares her experience that: “When hanging out with my friends, we love to have good food and great wines. We love sharing the finest food and wine pairing dining experience while enjoying our companionship and happiness. Today’s event is warmly held. I like live music. I love Braised Lamb Legs in Massaman Curry paired with Jacob’s Creek Barossa Signature Shiraz Cabernet. They are perfectly matched. I’m very impressed.”
Follow details about the next Jacob’s Creek Our Table on www.facebook.com/jacobscreekTH the Jacob’s Creek’s finest wine collection that creates the best dining experience.
Share the moment with Jacob’s Creek wine- The finest wine collection from Australia
Facebook: facebook.com/jacobscreekTH
IG: winemoment_BKK
Facebook: facebook.com/jacobscreekTH
IG: winemoment_BKK
