Sydney International Wine Competition

Recipes for Lighter Bodied Dry Red Wines from all the Competitions

From the 2018 Competition
» BBQ Octopus with Baba ganoush and black garlic
From the 2017 Competition
» Lamb Tenderloin, Marinaded with Basil, Oregano on Pilaf Rice
From the 2016 Competition
» PORK FILLET WITH PUMPKIN AND PEAR GRATIN
From the 2015 Competition
» BOILED PORK BELLY WITH SEASONAL VEGETABLES AND A LIGHT BOUILLON
From the 2014 Competition
» VEAL RIB ROAST WITH SPRING VGETABLES
From the 2013 Competition
» Leg of Milk-fed lamb "Raymond Thuilier"
From the 2012 Competition
» Roast Pork Chop, Jardiniere of Peas, Carrots and Mashed Potatoes.
From the 2011 Competition
» Stuffed Chicken Breasts with Roasted Red Capsicum and Mozzarella
From the 2010 Competition
» Stuffed Chicken Thighs served with Ratatouille
From the 2009 Competition
» PORK FILLETS ON SOUBISE SAUCE WITH STEAMED BOK CHOY
From the 2008 Competition
» PORK BELLY COOKED IN MILK; SERVED WITH PUY LENTILS
From the 2007 Competition
» PAUPIETTES OF VEAL WITH PROSCIUTTO & MOZZARELLA ON TOMATO CONCASSE; BASIL AND PARMESAN RISOTTO
From the 2006 Competition
» Stuffed Loin of Pork, Reduction Sauce with Apple
From the 2005 Competition
» Osso Bucco
From the 2004 Competition
» Veal Medallions with Broad Beans and Baby Carrots, Reduction Sauce
From the 2003 Competition
» Confit of Duck, Gratin of Pumpkin and Pears, Wilted English Spinach in Oyster Sauce
From the 2002 Competition
» Veal Paupiettes, Tomato Concasse, Pasta with Basil
From the 2000 Competition
» Confit Of Duck In Beetroot Risotto, With Pan Fried Duck Breasts
From the 1999 Competition
» Garlic Infused Kumara Wontons With A Blue Cheese & Jerusalem Artichoke Sauce

Images from the Competition

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GARDENS OF BIRDLAND

Cuckoo Dove.
One of the locals.

Images from the Competition

GARDENS OF BIRDLAND

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McLeish Estate Cellar Reserve Semillon