Cooking demonstration classes coming soon!
Booking inquiries for 6 to 10 people please text 'Masterclass' and your preferred date to Horst the chef 0412 166 822
·
food and wine educational dinner
·
cooking with wine workshop
·
learn cooking by eating
·
wine blending is a craft; - and food and wine matching an art form.
Winefood is set to prepare your pallet
for a unique food & wine experience,
Q: which wine goes which my food A: Winefood is crafting food for your
wine
The question is ask every day in
every Restaurant, which wine for my food!
Winefood is producing selective food, sustaining the flavour profile
of your wine. Winefood is corresponding to taste and flavour pattern of your
wine, amplifying notes and characteristics.
Food matching
is appreciation of winemakers blending skills;-wine blending is a craft;
food and wine matching consequently is an art form leading to our mission
statement
Food and wine is made for each other; if made for each
other
To
reach this goal Winefood has
developed a variety of techniques and production strategies to control the
impact of herbs and spices in our food.
Seasonal freshness nothing compromised; only
additive is the love of cooking and the taste and flavour of the Fleurieu
peninsula.
Wine and food from the Fleurieu is united in
innovative and pioneering dishes.
The food is designed to support the individual
elegance and sophistication of McLaren Vale wine. We believe Food and wine is
made for each other, if made for each other.
Winefoods
little secret: fumet!
Simplicity;
the answer in search for complex food and wine pairing.
Winefood
is using the classic French taste and flavour trapping technique
"fumet"
Words like peppery are sometimes used to
describe tannin overlay in Shiraz, baiting on a tiny piece of cracked pepper is
peppery too, however this taste sensation is the end of wine testing for a
while.
Dukkah is a powerful mix of Middle Eastern
spices, some sharp and some roasted. The impact on your palate is amplified by
the roasting- and grinding grade of this mix. Dark roasting will deliver
bitterness and coarse grinding will produce peaks of sharpness; both will
interfere with your wine tasting experience.
Winefood used selected herbs and spices and
roast them gentle. Chilli, pepper, garlic and alike are often infused; which
meant the upper layer of flavour is captured in a ”fumet” or stock-broth. The
result is peppery flavour without the cracking sharpness produced by baiting on
a tiny piece of spices.
Pepper freshly but finely grinded to infuses
its fragrance delicately to your food is Winefood
ambition. The same technique will be applied
to garlic, chilli, ginger and likewise herbs and spices. Winefood is not eliminating
this vibrant flavours but cultivating the essences in a "fumet" and
keep them in a well behaved manner to pleas your pallet and your wine. Now the wine will bring successful his
underpinning layers of taste, flavour, acidity and balance to your food.
That is why Winefood believes...
Food and wine is made for each other; if made for each
other!
