'Over The Moon' at Taberna Wine Academy (20 July 2015)

In the Annals of the Australian Table, I believe that history was made last night - the 20^th July 2015.

First, the event was held in a newly opened Wine Academy in Singapore, and not at our usual ‘home’ at The Tanglin Club. This was not too unusual, but the next point is.

Secondly, Mr Tan Ying Hsien very generously invited us to his Academy and not only donated all the wines, but also all the food, which was expertly orchestrated and cooked by none other than Emmanuel Stroobant, who needs no introduction in Singapore.

I will stand corrected, but in all my years on the table, I do not believe that we have had an event where one member completely sponsored all the food, wine and the venue for the whole night – not to mention that that same member not only had the clean the premises after us, but he himself had to wash up all the glasses.

The last departure from the norm was that there was no voting and no ‘Wine of the Night’.

Ying carefully chose the wines and arranged for three interesting flights to test us. All were served blinded.

First we had 4 chardonnays from 1998. Then we were deligted with 2 older cabernets from 1985 – bought from the UK when Ying was studying there.

The last flight were 4 shirazes from 1998. All wonderful wines.

We were already 'Over The Moon' with the invitation before the event. After such a great night, we were 'Over The Moon and Beyond..............".

Menu for night:

Aperitif:

NV Sparkling, Methode Traditionelle, Midnight Cuvee, Pyrenees, Blue Pyrenees Estate

Hand Dive King Scallop Tartare, Australian black winter truffle, lemon zest, wild chives, cream fraiche

1998 Chardonnay, Hunter Valley, Lake's Folly

1998 Chardonnay, Reserve Bin 98A, Penfolds

1998 Chardonnay, Bin 144 Yattarna, Penfolds

1998 Chardonnay, Vat 47, Hunter Valley, Tyrell's

Egg “bio” confit, white onion puree, thyme foam, salted butter brioche “soldier”, ikura

Wild Mushroom crusted Gindara Cod, crispy chicken skin, organic zucchini, ratte puree, truffle jus

1985 Cabernet Merlot, Margaret River, Cape Mentelle

1985 Cabernet, Hunter Valley, Lake's Folly

“Black Pig” belly Kakuni, caramelised baby peppers, piperade, shiraz reduction

1998 Shiraz, The Armagh, Clare Valley, Jim Barry

1998 Langi Shiraz, Grampians, Mount Langi Ghiran

1998 Shiraz, McLaren Vale, Oliver's Taranga Vineyards

1998 Bin 95 Grange, Penfolds

Assortment of cheese (probably Brillat-Savarin, Saint-Felicien and Comte)

1975 Porphyry, Bin 5182 Semillon, Lindemans Classic, Hunter Valley, Lindemans

Hand Dive King Scallop Tartare, Australian black winter truffle, lemon zest, wild chives, cream fraiche

Egg “bio” confit, white onion puree, thyme foam, salted butter brioche “soldier”, ikura

Wild Mushroom crusted Gindara Cod, crispy chicken skin, organic zucchini, ratte puree, truffle jus

“Black Pig” belly Kakuni, caramelised baby peppers, piperade, shiraz reduction