Food and Beverage
Journalists, food crtics, and travel writers were invited on Friday 27 September 2013 to sample Heritage Reserve Bin (HR), a new high end sub-brand of Hardy’s, an Australian wine brand that is widely available in Hong Kong.
We were greeted with a free flow of champagne and a chance to network with other journalists and representatives of Accolade Wines, which distributes the Hardy’s brand, and Plug Public Relations, which played a key role in organizing the event.
A talk by James Halliday, a respected Australian wine writer, winemaker, and senior wine competition judge, followed.
By the time lunch was served, we were feeling no pain.
And what a lunch it was!
I had never eaten at any of Wooloomooloo’s restaurants before, and I thoroughly enjoyed the wine pairing menu that we were served: smoked seabass rillettes, roasted rump of lamb, grilled Australian beef tenderloin, and dessert.
But the wines were the real stars of the show.
Respected Australian wine writer James Halliday and Wooloomooloo Chef Craig Li collaborated to create a menu that would do justice to the premium wines that we were to sample.
Wine Pairing Menu
Friday 27 September 2013
Smoked Seabass Rillettes – served with grilled asparagus and topped with foie gras butter. Paired with Hardy’s William Hardy Chardonnay 2012.
Oh, yum! Asparagus is one of my favourite vegetables, but I’ve never had it before with foie gras. And what about that Chardonnay?
According to James Halliday, it’s the premier white wine!
Roasted Rump of Lamb – served with roasted baby vegetables tossed with aged balsamic. Paired with Hardy’s HRB Cabernet Sauvignon 2007.
I was never a big fan of lamb – except for lamb curry. When I was a kid, it was always served overcooked – no wonder I never liked it! But this roasted lamb – succulent and medium rare – was ALMOST as good as the dish that followed.
According to James Halliday, Cabernet Sauvignon is the perfect accompaniment to lamb!
Grilled Australian Beef Tenderloin – served with baked celeriac tart, sauteed wild mushbroom, and crispy parsnip strips with Bearnaises sauce. Paired with Hardy’s Eileen Hardy Shiraza 2005.
Tender, thick, and juicy – steaks don’t get much better than this! I would have liked it even without that yummy sauce. I wasn’t overly fond of that celeriac tart, however. It reminded a bit too much of yams (which I don’t particularly like).
According to James Halliday, Shiraz is the best wine to pair with beef. (Could have fooled me. I tried it and the Cabernet Sauvignon with the beef tenderloin, and I think I would have been happy with either.)
Granny Smith Delight – served with vanilla ice cream. Paied with Hardy’s Sir James NV Brut de Brut.
No comment! I was full by this point, so I just have any room for dessert.
Heritage Reserve Bin 101
Representing the top of the Hardys’ line, the Heritage Reserve Bin label was produced from the late 1950s to the mid-1980s. It was revived in 2008 with the Heritage Reserve Bin (HRB) label.
Three varietals from the Heritage Reserve Bin (HRB) range are now available in Hong Kong: Cabernet Sauvignon, Shiraz, and Chardonnay. The Chardonnay retails at HK$298 per bottle. The two reds retail for HK$368 per bottle.
“When it comes to wine, buyers in Hong Kong continue to demonstrate a taste for quality,” says Rachel Meisner, General Manager Sales and Marketing, Pan Asia, for Accolate Wines.
“We are honoured to have James Halliday with us to showcase the extensive portfolio of Australia’s most powerful wine brand and to introduce Hardys’ luxury wine label HRB to Hong Kong.”
Plug Public Relations
Talk about a job well done!
You can always count on the lovely ladies at Plug Pubilc Relations to keep function attendees satiated, well fed, and well informed!