Sydney International Wine Competition

Recipes for Medium Bodied Dry White Wines from all the Competitions

From the 2018 Competition
» Snapper Fillets with Orange and Fennel Sauce
From the 2017 Competition
» Chicken fillet with Tomato Mandarin Gazpacho, white sauce, and crunchy Fennel Salad
From the 2016 Competition
» SALMON ROULADE, MUSSELS AND DILL CREAM SAUCE
From the 2015 Competition
» JOHN DORY FILLETS ON PEA AND CHERVIL PUREE
From the 2014 Competition
» SALMON COOKED IN PARCHMENT
From the 2013 Competition
» Steamed Snapper "Nicolas Le Bec" with Mussels, Sauce Matelote
From the 2012 Competition
» John Dory, Pea and Sorrel Sauce.
From the 2011 Competition
» Salmon Roulade with Mussels and Dill Cream Sauce
From the 2010 Competition
» Schnapper Pies with Aioli and Salmon Caviar
From the 2009 Competition
» BBQ SPATCHCOCKS WITH TARRAGON SAUCE
From the 2008 Competition
» PRAWN AND KUMARA FRITTERS WITH SIDE SALAD
From the 2007 Competition
» MOSAIC OF WHITING AND TROUT FILLETS WITH DILL CREAM SAUCE
From the 2006 Competition
» Herbed Crepes with Seafood, Velouté Sauce
From the 2005 Competition
» Individual Souffles with Cheese, Mushrooms and Bacon
From the 2004 Competition
» Terrine of Eggplant, Goat Cheese, Capsicum and Basil
From the 2003 Competition
» Devilled Crab Gratiné
From the 2002 Competition
» Atlantic Salmon & Blue Eye Cod Terrine, Sauce Aïoli
From the 2001 Competition
» Pan Fried Prawns with Zucchini Fritters
From the 2000 Competition
» Feuillete Of King Prawns & Scallops, Crab Beurre Blanc Sauce
From the 1999 Competition
» Poached Schnapper Quenelles Blue Swimmer Crab Beurre Blanc Sauce

Images from the Competition

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Awards Presentation Banquet, Sydney Hilton. 3 March 2001.

Galantine of White Rabbit with Verjus Reduction Sauce; Frisée Salad , Pistachio Oil Dressing.

Style Category:
Fuller Bodied Dry White Wines

Images from the Competition

GARDENS OF BIRDLAND

Click image to enlarge.

Click for Judges' Comments on this Winner

Torpedo Rocks Semillon