The Western Australian Chapter of La Chaine des Rotisseurs celebrated World Chaine Day at the well renowned Italian Restaurant, Prego. Owner and Head Chef, Joe Souti and his staff welcomed us with delicious House Made Canapes. These was accompanied by Berlucchi Franciacorta Saten, a Sparkling Chardonnay from Lombardy, made in the ‘methode traditionnelle’. This well-balanced wine was very pleasant on the palate and perfectly paired with the selection of canapés.

Following the chance to meet and greet, Bailli, Thurston Saulsman called for members and guests to take their places at the dinner tables for the La Chaine Ode, followed by the serving of the first Entrée. While this dish was being served, our Vice-Chancelier, Sande Saulsman, described the wine pairing for the evening. Sande went on to explain that where two wines were being offered with a particular dish, the Italian one represented ‘Old World Wine’ while the second choice – Australian Selections - constituted modern wines from the ‘New World’. Comparison of the two wines generated interesting discussion around the tables. The Old-World vintages tending to be well-rounded, full-bodied wines.

The first Entrée of Cured Salmon, served with Salmon Caviar, Aioli Tahini, Pink Peppercorn and Roquette Sorbet was a sensational mixture of flavour and texture. The presentation of this dish on long rectangular plates instantly attracted attention to what was a delightful dish. The ‘Old World Wine’ was a 2020 Benanti Etna Bianco made with the indigenous grape of Sicily, Carricante, grown 1000 metres above sea level, in the alluvial volcanic soils of Mount Etna. The ‘New World’ selection was a 2018 Jim Barry Florita Riesling from the Clare Valley, South Australia. Both choices of wine paired beautifully with the Entrée.

Still encompassing delicacies from the ocean, the second entrée of Garlic and Chili Tiger Prawns set in the most tantalising Pesto Cream together with a Tomato Coulis, moved our taste buds to a spicy combination. The wine for this dish was a 2018 Akitu A2 Pinot Noir from the world’s most southern wine region, Central Otago, New Zealand. This peppery, medium to full-bodied red wine supplemented the spicy prawns to a perfect pairing.

On completion of the second entrée, our Bailli called for a short break to allow guests to mingle and discuss the events of the evening. Thurston also took the opportunity to advise us on forthcoming La Chaine events.

The main course was an innovative combination of two proteins on the same plate that one would not normally think of serving together Beef and Duck. The Beef was superbly cooked to medium-rare and dressed with a Gorgonzola Sauce. King Oyster Mushrooms were added for extra flavour. The Crispy Skin Duck, baked in a wood fired oven added a unique concept to the main course, but the highlight was the cooking of it. The tenderness of the meat together with the exquisite flavour and texture demonstrated the superb professionalism of the Chefs. The ‘Old World’ wine was a 2016 Brunello Di Montalcino Collosorbo, Italy. It is 100% Sangiovese grape, hand-picked. The vines are grown on a mixture of red clay, rocky ‘galesro’ and sandy limestone which is very rare in Montalcino. This distinct pepper flavoured wine paired extremely well with the Beef and the Duck. Although a noticeable difference on the palate, the ‘New World’ wine 2018 Brash Vineyard Shiraz from Margaret River, Western Australia. Nevertheless, it also paired very well with the main course.

The Dessert was ‘Kunefe’, a Middle Eastern dish made with spun pastry soaked in sugar syrup and layered with cheese and nuts. It was an absolutely delightful finish to the dinner. A selection of Cheeses was also served at this time. Wine for this course was an Aromatic Golden Muscat from Sicily. Like every wine throughout the evening, it blended superbly with the Dessert and the cheese selection.

To end the evening, Thurston invited the owner/head Chef, Joe Souti to give us a brief explanation on how the dishes were prepared and cooked, and to thank him and his staff for a thoroughly enjoyable experience.

Finally, our sincere thanks to Thurston and Sande for organising this excellent Western Australian event to celebrate World Chaine Day.

 

Bill Gale OAM

Vice Charge de Missions