Recipes for Lighter Bodied Dry White Wines from all the Competitions
- From the 2018 Competition
» Salt Crusted Celeriac with Sour Cream, Chive, Watercress, Dark Chocolate
- From the 2017 Competition
» Snapper Fillet with Prawn Mousseline, Green Pea Puree and White Wine Sauce.
- From the 2016 Competition
» JOHN DORY, PAN-FRIED WITH PEA AND SORREL SAUCE
- From the 2015 Competition
» SCALLOP QUENELLES WITH BUTTER SAUCE
- From the 2014 Competition
» TIMBALES OF BLUE SWIMMER CRAB WITH AVOCADO
- From the 2013 Competition
» Whiting Quenelles with Sea Urchin
- From the 2012 Competition
» Scallop Salad, Tomato, Herbs, Verjus
- From the 2011 Competition
» Crab Rice Paper Rolls
- From the 2010 Competition
» Flathead Fillets with a Lemon and Caper Sauce, English Spinach and Potato Puree
- From the 2009 Competition
» PRAWN WONTONS WITH GINGER AND SOY DRESSING
- From the 2008 Competition
» CRAB SALAD WITH FINELY JULIENNED VEGETABLES
- From the 2007 Competition
» TIMBALES OF BLUE SWIMMER CRAB WITH AVOCADO
- From the 2006 Competition
» Steamed Fillets of John Dory en Chemise Verte, Dill Cream Sauce
- From the 2005 Competition
» Roulade Of Salmon Sea Bass Ceviche, Watercress, Rocket Zucchini Sauce
- From the 2004 Competition
» Schnapper Raviolis with Dill Cream Sauce
- From the 2003 Competition
» Fresh Asparagus, Parmesan and Fontina Cheese Soufflés
- From the 2002 Competition
» Fresh Asparagus Spears, Sauce Hollandaise, Coulis of Red Capsicum
- From the 2001 Competition
» Carpaccio of Tuna and Coral Trout, Asparagus and Red Capsicum Coulis
- From the 2000 Competition
» Asparagus Terrine With Goat Cheese, Leaf Salad, Lemon Juice & Olive Oil
- From the 1999 Competition
» Roulade Of Salmon Sea Bass Ceviche, Watercress, Rocket Zucchini Sauce
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Images from the Competition
Click image to enlarge.
Awards Presentation Banquet, Sydney Hilton. 3 March 2001. Confit of Ocean Trout on Vermicelli with Salmon
Roe and Lobster Oil.
Style Category:
Medium Bodied Dry White Wines
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Images from the Competition
LUNCHTIME BUFFET
Click image to enlarge.
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