Before I share pictures of the delicious dinner I had for Blackmore Wagyu and Mosswood Wines, let me tell you a little something about these products coming to our shores very soon. I was privileged to have been invited by Roxanne Lee of ARTISAN CELLARS to a ten course wagyu beef dinner with wine pairing for her latest products, coming real soon.
Roxanne Lee, ARTISAN CELLARS and Fine Foods, Inc.
Blackmore Wagyu is an award winning and internationally recognised producer of 100% Fullblood Wagyu Beef. Cattle that are not diluted with any other breed. Roxanne mentioned that founder, David Blackmore’s beef is recognised to be the only beef outside Japan, to taste like pure Japanese Wagyu. Blackmore is a family owned and run business. It is differentiated from other producers because they use 100% Fullblood Wagyu genetics and grown applying Japanese breeding standards. Bred in Australia, Blackmore Wagyu uses unique farming methods; combining old world Japanese farming, with new, technically sound scientific methodologies.
The Blackmore Wagyu farm is situated in the Victorian high country, at Alexandra. A location, specifically selected for its natural lagoons and old river gums. Allowing their cattle to be bred in a natural, clean and sustainable environment. We had a taste of this Wagyu goodness at Allium restaurant, where talented chef, Mark Tan, gave us his mouthwatering and creations. A little trivia, chef Mark, has a Josper oven, the oven that roasts using charcoal, giving meat that smoked, charred flavour on the outside with a very juicy center. Only three or four establishments in the country has this special oven (mostly leading hotels). It is my dream to one day have one in my kitchen! Ha Ha.
MOSS WOOD Margaret River Wines, on the other hand are also Roxanne’s coming attraction. These wines from Australia, are from the Margaret River region. An expanse of land being flanked on three sides by ocean, while the climate is strongly maritime, benefiting from cooling sea breezes and mild summer and winter temperatures.
Geographically, the region is marked by a ridge which runs vertically north to south, and is around creeks and valleys along this ridge, where the prime vineyard sites have been identified. I enjoyed the Ribbon Vale Sauvignon Blanc, Mornington Peninsula Pinot Noir and Moss Woods Amy’s.
Josper oven
Chef Mark Tan showing off the inside of his Josper
Here now, was the gastronomical feast we had.
prawn (cracker) cauliflower, lobster caviar—crunch!
raw plate of, tairagai (razor clam), hotate (scallop), sta.barbara uni (sea urchin), yuzu kosho (a type of japanese seasoning w a dominant flavour of yuzu, ajapanese citrus fruit)
beef tartare, oshizushi (pressed sushi using a special mold to hold everything together), quail egg yolk, gherkin
braised beef neck, glazed carrot puree, ginger
josper (oven) shortrib, onion, balsamic shallots
picanha (rump cover), chimichurri, i loved this!
two cuts in one plate. olive oil poached ribeye with fresh wasabi and fried beef fat, yummm. roasted rib cap with black garlic. broccoli and baby boc chou. nice, tender cuts!
We had various wine pairings for each dish. Starting with this MOSS WOOD Ribbon Vale Sauvignon Blanc;
sauvignon blanc sémillon
Ending with this MOSS WOOD, cabernet sauvignon.
cabernet sauvignon
Last nights great and dynamic company.
PJ, Grace, Angelo, Alicia, Bibot, Rey, Bastiaan, Alexander, Colin, Jin and Roxanne
Will soon announce on instagram what outlets BLACKMORE WAGYU and MOSS WOOD, Margaret River Wines will be sold.