February Wine Dinner
- Tuesday 19th February 6.30pm
with Celebrated French Winemaker
Frederic Blanck from Domaine Paul Blanck
and his son Luca Blanck from Kerri Greens
With some of the Alsace regions finest Grand Cru vineyards owned by this world famous wine family since the 1660's we are super excited that they have accepted our invitation to host a wine dinner featuring the wines of both father and son. Luca is an Bistro Elba have had a relationship for a couple of years now as he is responsible for our Bistro Elba Chardonnay and Pinot as he married an Australian and has made the Mornington Peninsula his home for the past few years. Luca is one of the partners in the Kerri Greens winery in Red Hill.
His father makes some of Fance's most celebrated white wines, they are amazing representations of the wonderful Alpine region that is home to that Domaine Paul Blanck. A fabulous mix of Germanic and French influences in the region make this one of the best wine producing regions in the world, with the family of Domaine Paul Blanck one of it's stalwarts for centuries.
We plan to showcase the white wines from France with Luca providing some wonderful Peninsula reds as a counterpoint to the classic Alsace flavours from his father. Please call us or email us to secure a table at this dinner.
Three Courses with matched wine flights only $95 a head.
Fig, walnut and roquefort tart with raddichio and vincotto
50g plain flour
100g unsalted butter
7g sea salt
2 eggs, whole
150g cold unsalted butter, diced
260g plain flour
1 tsp sea salt
1 tsp white wine vinegar
35ml water (cold)
10 ripe figs
1 head raddichio
150g roquefort cheese
Process butter and flour until it resembles bread crumbs.
Add the salt, vinegar and cold water, pulse until pastry dough forms a ball.
Form pastry into a disc of about 14cm wrap and rest for 1 hour.
Blitz the walnuts in a food processor
Add the flour and butter, process until smooth.
Add honey, salt and eggs one at a time process until combined.
Roll out the pastry on lightly floured bench to line a 24cm tart tin, blind bake at 170 degrees celcius for 12 minutes.
Take baking beans out and cook for a further 4 minutes.
Add frangipane to the tart case and spread over base to 1cm thickness and cook for approximately 12 - 15 minutes or until frangipane is cooked.
Remove from oven and add torn figs and roquefort to the top of the tart.
Dress the raddichio with the vincotto, a pinch of salt and extra virgin oil.
Cut the tart into 8 and serve with raddichio salad.