Sydney International Wine Competition

Recipes for Fuller Bodied Dry Red Wines from all the Competitions

From the 2018 Competition
» Beef Cheeks in Red Wine
From the 2017 Competition
» Venison Casserole
From the 2016 Competition
» VENEUR STYLE AGED BEEF FILLET WITH VENEUR SAUCE, MUSHROOM COMPOTE AND DAUPHINOISE TOWER
From the 2015 Competition
» PEPPERED LOIN OF VENISON - GAME SAUCE
From the 2014 Competition
» MEDIEVAL VENISON CASSEROLE
From the 2013 Competition
» Noisette of Venison, Walnuts, Celeriac Purée, Radish and Sauce Grand Veneur
From the 2012 Competition
» Venison Strip Loin with a Red Wine Sauce.
From the 2011 Competition
» Braised Cheek of Beef with Broken Lasagna Sheets
From the 2010 Competition
» Lamb Pithiviers
From the 2009 Competition
» RAGOUT OF OXTAIL WITH LASAGNA
From the 2008 Competition
» MOROCCAN STYLE LAMB TAGINE
From the 2007 Competition
» MARINATED “BEEF GRAND VENEUR”, HERBED CREPES, OYSTER MUSHROOMS & GREEN PEAS PURÉE
From the 2006 Competition
» Braised Oxtail with Pommes Chateau and Yellow Beans
From the 2005 Competition
» Fillet of Beef, Sauce Grand Veneur, Gratin Dauphinois
From the 2004 Competition
» Braised Lamb Shanks with Lima Beans
From the 2003 Competition
» Individual Kangaroo Casseroles
From the 2002 Competition
» Braised Lamb Shanks with Puy Lentils and Root Vegetables
From the 2001 Competition
» Lamb and Eggplant Charlottes, Wine Reduction Sauce
From the 2000 Competition
» Crepinettes Of Wild Hare, Potato Gallette; Sauce Grand Veneur
From the 1999 Competition
» Braised Ox Cheek Between Potatoes Gratins, Rich Red Wine Sauce

Images from the Competition

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Awards Presentation Banquet, Sydney Hilton. 3 March 2001

Sean Fitzgerald (far right), Executive Sous Chef, Hilton Sydney, and his Sous Chefs, enjoy the applause of the enthusiastic Awards Presentation Guests.

Images from the Competition

LUNCHTIME BUFFET

Click image to enlarge.

Click for Judges' Comments on this Winner

Bald Hills Single Vineyard Pinot Noir