Wines and Foods

Of

Australia and New Zealand

August 7, 2010

Dinner Menu

Each course will be paired with wines from

Australia and New Zealand chosen by John Peters

Tom Yum Goong

This hot and sour soup originally from Thailand has been readily adopted by the Aussies.

This version comes from the Australian Food Network show hosted by Chef Vic Cherikoff,

their version of Racheal Ray. Nothing like 30 Minute Meals of Bush Tucker and Wattleseed.

Zucchini Tart with Feta

The Mediterranean influence of this wonderful tart is obvious.

It comes from the New Zealander, Lynne Curry,

who sells it by the slice in her stand at the Matakana Farmers Market.

Yabby Ravioli with Lime and Shiitake Mushrooms

It’s a far cry from shrimp on the Barbie. This dish reflects the merger of Italian influences

with Asian flavors that has transformed Aussie cooking. A yabby is a fresh water shrimp.

Down South in America, we would call it a crawdaddy. Wherever you are from and whatever

you want to call a yabby, this is a wonderful combination of flavors.

Colonial Goose

Early settlers in New Zealand had sheep aplenty but they were woefully short of geese to use

for the traditional British Christmas Goose. Never short on invention, the New Zealanders

improvised with this wonderful fruit stuffed roasted leg of lamb. It has become the traditional meal

served in restaurants during the country’s midwinter celebration, June 21.

Pavlova

In 1926, the famous Russian ballerina, Anna Pavlova, toured New Zealand and Australia.

Both countries claim to have invented this strawberry, banana, and kiwi fruit topped meringue

dessert to honor her visit. This visually stunning dessert is a wonderful way to end our visit to Down Under.