Australia, a Continent of Culinary Delights: A Journey Through Food and Wine | Victoria, Melbourne (2) | Feature Gallery
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October 25, 2015

Australia, a Continent of Culinary Delights: A Journey Through Food and Wine | Victoria, Melbourne (2) | Feature Gallery

Located in the affluent suburb of Ripponlea, <a href=Attica, though its exterior is simple, with only a rustic sign.
Wine pairings are discussed with the sommelier. This time, a wine from Victoria was chosen to honor the state.
Started with a 1996 vintage, paired with the appetizer.
"Curd and Local Honeycomb." The smooth, tofu-like texture and the sweetness of the honeycomb are a perfect match. Pairs exceptionally well with a mature sparkling wine.
Pippies, a familiar local clam often found in Chinese restaurants in Melbourne's Chinatown, presented as if found on the beach.
A sophisticated dish of baby corn, removed from its husk, boiled, returned to the husk, and topped with butter.
Pikelets (mini pancakes) with wallaby blood added. Pikelets are a homely dish often made in Chef Ben Shewry's native New Zealand.
Served with the pikelets is a handwritten recipe. It humorously states, "Ensure wallaby is sourced from legitimate suppliers, not found dead on car bonnets or roadsides."
A surprising presentation: Mussel Fritters. The painted shells are surreal.
A refreshing broth made with herbs from the organic garden, perhaps acting as a palate cleanser.
A Riesling from King Valley in the High Country, visited during the research trip.
The charmingly named "Snow Crab and Begonia." Served as a risotto, its contrast with the jade-colored dish is beautiful.
A 2010 Pinot from "Bass Phillip," a representative premium wine of Victoria. This wine's presence is matched by a dish that was a highlight of the evening.
Chef Ben Shewry's signature dish, "Salted Red Kangaroo and Bunya Bunya." This is the second time tasting it. A powerful dish that evokes respect for the Australian land.
Chef Ben Shewry's tasting menu offers a dynamic wine pairing, shifting from white to red and back to white, keeping the palate engaged with the diverse ingredients.
A dish that balances the rich sweetness of marron, reminiscent of crayfish, with the acidity of 'lilipili'.
Here, a sherry is introduced. It's from a highly individualistic winemaker in a quiet corner of Beechworth.
Paired with the sherry is "Minted Potato, Medium Rare." Perhaps intended to match the acidity.
The creamy sauce, made with Tasmanian cheese aged for 18 months, creates an exquisite pairing.
A classic Shiraz is served with the subsequent earthy dish.
Staff bring out a whole, steaming red cabbage. It perfectly embodies the dish's name, "142 Days on Earth."
A perfectly steamed slice, with a satisfying texture, is placed reverently on the plate.
Diced emu fillet and beetroot, presented with an artistic beauty. An homage to the bounty of the earth.
The waiter who served me. "I wanted to work at NOMA, but there were no openings, so I came here." He is honing his skills at a top restaurant.
The dessert, "Apples and Rhubarb Oil," evokes the World Heritage site of the Bungle Bungle in Western Australia's Kimberley region.
Paired with the dessert is a Pinot.
"Lois’ Jelly Whip." As I'm not particularly fond of pistachios, I found it slightly challenging.
"Pukeko’s Egg," a dish filled with Ben Shewry's messages. Already quite full, I asked for it to be boxed to take home.

Australia: A Culinary Continent - A Journey Through Food and Wine in Victoria, Melbourne (Part 2)

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