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.<br>3 March 2001.

Click image to enlarge.

Awards Presentation Banquet, Sydney Hilton.
3 March 2001.

Coffin Bay Scallops, Lemonade Glaze, Tempura Enoki Mushrooms Garnish.

Style Category:
Aromatic Wines

Images from the Competition

JUDGES & STEWARDS FAREWELL DINNER

JUDGES & STEWARDS FAREWELL DINNER

Click image to enlarge.

Click for Judges' Comments on this Winner

Alkoomi White Label Riesling

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