By JYOTI PRATIBHA
Shangri-La’s Fijian Resort and Spa held its second successful wine dinner at the award winning resort on Thursday evening.
The wine dinner concept which is new to Fiji and for the resort is one where renowned wine makers discuss with diners the history and idea behind teaming each of the meal with the right wine.
The second dinner included food cooked with wine and accompanied by the same Babich wines for drinking.
Winery owner David Babich came in from New Zealand for the event.
Resort’s newly-appointed director Food and Beverage Mirko De Giorgi said the concept of the wine dinners was to better inform people of the art of accompanying the right wine with meals.
“Each of the meals in these four course that has been served had been accompanied by a Babich wine, one of the finest people can find,” he said.
“We intend to involve locals and our guests in these very informative wine dinners to advance their knowledge about wines.”
Distributors
These wines have exclusively been made available through the Tappoo Group.
Tappoos national sales manager of the Hotel Sales Division, Albert Lee, said they were very proud to be associated with the event.
Mr Lee said these wines, which are used for these wine dinners by the Fijian Resort, were not available for retails purposes.
The resort intends hold these events more frequently.
Mixing wine with dine
For the first course of Fijian lobster and candied tomato parfait with prawn bisque emulsion and preserved lime and sprout salad was served with Black Label Marlborough Sauvignon Blanc- a white wine.
The second course was pan-fried paka paka fillet with red wine caper and parsley sauce. This was served with Marlborough Pinot Noir.
The third cause of boneless 12 hour slow-cooked lamb shank with Fijian pumpkin mash, pearl onions celery and carrot ragout, which was served with another red wine- Gimblett Gravels Syrah.
For dessert, orange-infused chocolate cake with glazed cherry cream and double dip chocolate chip.