Looking for some interesting and delicious food and drink based evening activities to help wile away the coming chilly winter evenings? If so then The Naked Fig’s series of winter wine degustation may just be right up your alley.
A lot of people dread the onset of winter, but I’m certainly not one of them. Not only does it mean I get to bust out my stylish jackets and scarves again, but when the weather is cold and dreadful it just gives you more of an excuse to stay inside by the fire and eat delicious comfort food (and wash it down with a glass of something nice while you’re at it). Now surely that’s something we can all appreciate, right?
In any case it seems the good folks at the Naked Fig are definitely on the same wavelength as they’re putting on a series of degustation dinners over the coming months aimed at filling the bellies and warming the cockles of those lucky enough to be able to attend. Each dinner will feature the wares of a specific winery and complement them with expertly matched dishes. As a bonus the winemaker or an ambassador for the winery will be on hand to host the evening and speak about each wine as it is poured. Cost is $99 per head and dinners feature six signature Naked Fig dishes matched with seven different wines.
Dates of Naked Degustation Wine Dinners:
• 22nd May – Forest Hill, Mount Barker
• 19th June – Tom Foolery, Barossa
• 24th July – Millbrook, Jarrahdale
• 21st August – Seppelt, Barossa
• 18th September – Howard Park, Margaret River
Bookings are required, phone 9384 1222.
To give you an idea of what to expect, here’s the full menu from the Forrest Hill dinner that was held on the 22nd.
Menu for the Forest Hill Degustation Dinner on Thursday 22nd May
Head Chef: Chris May
highbury fields sauvignon blanc 2013
house cured duck breast
kaffir lime leaf & lemongrass oil
melon, duck bon bon
estate chardonnay 2012
sashimi ocean trout
sweet & sour nettle broth
block 8 chardonnay 2011
lemon & lime pig cheek
cherry apple, pig ear crackle
block 8 cabernet sauvignon 2011
truffle cream fraiche
asian mushroom, bok choy
estate shiraz 2011
chinese sticky beef shin
silver beet, braised spring onions
daikon puree, ginger
noble riesling 2008
dark chocolate triangle
orange marshmallow, spiced crumb