With a refreshing white wine as aperitif, Terlan Winkl Sauvignon Blanc 2018 (Terlano, Italy) commended by wine spokesman Jake Meerman, diners devoured the cold cuts and anchovies with relish (food spokesman Jim Morrison was very impressed) before assembling at the long table for the first course of a Terrine of Pork, Duck & Foie Gras.
This was a hearty start to the meal and I was grateful that the terrine had not been encased in Melton Mowbray style hot water crust pastry.
Accompanying this we found Terlan Gewürztraminer 2018 (Terlano, Italy), an excellent full bodied dry wine from Alto Adige which did not attract as many compliments as I thought it deserved. Jake, a red-blooded non-PC Aussie, went so far as to say with tongue in cheek it was a girl’s wine.
The next dish demonstrated Chef Duandern’s skills in abundance. This was beautifully cooked Brittany Cod, tomato and cardamom; the fish was a huge chunk of tasty cod with bok choy and a delicate sauce.