THE WINE & FOOD

Euro Bar & Restaurant and Nourish Group executive chef Gareth Stewart shares his thoughts on two of the evening’s dishes and their wine pairings.

SAVOY CABBAGE

Taylors St Andrews Chardonnay 2016

“We stuffed a cabbage leaf with choucroute and we also stuffed a baby cos leaf with scampi mousse. The dish was garnished with Savoy cabbage’s cousin, crispy Brussels sprout leaves and its purée – all designed to complement the stonefruit flavours and subtle underlying citrus inherent in the chardonnay,” said Gareth.

CARROT

Brown Brothers Patricia Noble Riesling 2014

“This can be a tricky wine to master, but this one is the perfect marriage of complexity and sweetness,” Gareth said. “I grew up on cake and carrot cake is one of my favourites… We finished the dish with pink peppercorn and pineapple, and the match proved delicious.”