Sydney International Wine Competition

Recipes for Sparkling Wines from all the Competitions

From the 2018 Competition
» Pumpkin Ravioli with Sage and Butter
From the 2017 Competition
» Crab with Avocado and Lime Mayonnaise (tartlet or timbale)
From the 2016 Competition
» SMOKED TROUT CANAPES
From the 2015 Competition
» SALMON RILLETTES
From the 2014 Competition
» GOATS CURD TARTLETS & SKEWERS OF MARINATED CHERRY TOMATOES WITH WHITE ANCHOVIES
From the 2013 Competition
» Carpaccio of Swordfish with Caviars
From the 2012 Competition
» Ocean Trout Gravlax on Potato Blinis with Dill Sauce.
From the 2011 Competition
» Tuna Tartare with Basil and Cucumber
From the 2010 Competition
» Smoked Salmon Timbales
From the 2009 Competition
» CHILLED CUCUMBER AND AVOCADO SOUP WITH BLUE SWIMMER CRAB
From the 2008 Competition
» TUNA WITH CUCUMBER AND WASABI
From the 2007 Competition
» OLIVE AND ANCHOVY TRIANGLES WITH MINTED YOGHURT
From the 2006 Competition
» Tartare of Tuna with Wasabi and Avocado
From the 2005 Competition
» Smoked Mountain Trout Rillettes, Thin Sliced Baguette Croutons
From the 2004 Competition
» Tempura Pacific Oysters with Tartare Sauce
From the 2003 Competition
» Tiny Puffs with Sour Cream and Salmon Caviar
From the 2002 Competition
» Cucumber and Goat's Cheese Mousse
From the 2000 Competition
» Gougere Puffs, With Tasmanian Smoked Salmon & Dill, Or Sour Cream & Fresh Salmon Caviar
From the 1999 Competition
» Smoked Mountain Trout Rillettes, Thin Sliced Baguette Croutons

Images from the Competition

Awards Presentation Banquet, Sydney Hilton. 3 March 2001.

Click image to enlarge.

Awards Presentation Banquet, Sydney Hilton. 3 March 2001.

Suprêmes of Guinea Fowl on Fig Tarte Tatin; Truffle Infused Risotto; Game Bird Jus.

Style Category:
Lighter Bodied Dry Red Wines

Images from the Competition

LUNCHTIME BUFFET

LUNCHTIME BUFFET

Click image to enlarge.

Click for Judges' Comments on this Winner

Forester Estate Jack Out The Box Fer

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