Sydney International Wine Competition

Recipes for Fortified Wines from all the Competitions

From the 2018 Competition
» Chocolate Roulade with Chocolate Mousse and Cream
From the 2017 Competition
» Salted Caramel Chocolate Mousse over a Pear Jelly with Caramel Ice Cream
From the 2016 Competition
» CARAMELISED CHOCOLATE AND WALNUT TART
From the 2015 Competition
» SALTED BUTTER CARAMEL CHOCOLATE MOUSSE
From the 2014 Competition
» CHOCOLATE TART WITH RASPBERRY COULIS
From the 2013 Competition
» Flourless Hazelnut Chocolate Cake with Grilled Figs and Panettone Ice Cream
From the 2012 Competition
» Chocolate Tart with Orange Confit
From the 2011 Competition
» Chocolate Crème Brulee
From the 2010 Competition
» Recipe not available
From the 2009 Competition
» STICKY CHOCOLATE SOUFFLÉS
From the 2008 Competition
» FUDGE – TWO TYPES
From the 2007 Competition
» FUDGE – TWO TYPES
From the 2005 Competition
» Truffles with Cointreau
From the 2000 Competition
» Small Chocolate Souffles, Vanilla Icecream & Butterscotch Sauce
From the 1999 Competition
» Fudge, Roast Unsalted Almonds, Muscatels And Fresh-Ground Medium Roast Espresso Coffee

Images from the Competition

Hilton Auckland . May 2001.

Click image to enlarge.

Hilton Auckland . May 2001.

Duck Breasts part-cured with Szechuan Pepper, Nashi Pears and Daikon Radish Salad; Miso and Dijon Mustard Dressing.

Style Category:
Lighter Bodied Dry Red Wines

Images from the Competition

GARDENS OF BIRDLAND

GARDENS OF BIRDLAND

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Click for Judges' Comments on this Winner

Mappinga Fume Blanc

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