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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GARDENS OF BIRDLAND

Petanque.
Judges recreating.

Images from the Competition

GARDENS OF BIRDLAND

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Noble One