Pyrmont Uncorks the Hunter Valley
Image: The inner city suburb of Pyrmont is usually not the first place most Sydneysiders would consider when looking for a dining destination, though it does boast a number of highly rated, well known restaurants and a plethora of smaller ethnically diverse eateries.
The inner city suburb of Pyrmont is usually not the first place most Sydneysiders would consider when looking for a dining destination, though it does boast a number of highly rated, well known restaurants and a plethora of smaller ethnically diverse eateries. The Hunter Valley wine region often experiences a similar dismissal at the bottle shop by Sydney’s wine drinkers, despite it being Australia’s oldest wine region producing more than thirty one million litres of wine each year. As wine writer Winsor Dobbin puts it: “Sydneysiders have an unfortunate tendency to forget what a jewel they have on their own doorstep in the Hunter Valley. Not only do the big names like Tyrrell’s, McWilliam’s and Brokenwood make some of our very best semillons and shirazes, there are dozens of smaller wineries offering outstanding value for money, including De Iuliis, Andrew Thomas, Meerea Park and Glandore Estate.”
All this is set to change this October, when the suburb of Pyrmont teams up with Hunter Valley winemakers to cement in our minds the pleasures of the palate they both can offer. Pyrmont Chamber of Commerce President, Lawrence Gibbons highlights the global potential of this partnership: “We are delighted to be partnering the Hunter Valley. By promoting premium produce and products from our local region we are doing our bit to save the globe one bite at a time.” When you consider that the Pyrmont-Ultimo precinct saw more than twenty million visitors last year, any event that encourages local restaurants to stock locally produced wines and products which inspire drinkers and diners to consume them has a real potential to make a difference.
Putting aside more lofty aims, the twelve culinary events also promise an array of hedonistic pleasures to diners and wine drinkers alike. The festival is headed on the 30th September by a four course dinner presented by Ultimo College’s final year ‘Rising Stars’ at The Apprentice (02 9217 5527) restaurant located at TAFE NSW’s Sydney Institute. As you sip on wines from McWilliams, Tintilla and Two Rivers, you’ll also be supporting (and serviced by) our future food, service and event management stars.
At the other end of the spectrum, top name chefs will produce a series of fabulous wine match dinners, with Hunter Valley winemakers in attendance to answer any pressing questions you may have. With tempting entrees like yellow fin tuna with sweet crackling pork and ruby red grapefruit from Peter Kuruvita at Flying Fish (02 9518 6677) and grain mustard and lime cured ocean trout with confit beetroot from Jim Larcan at Pyrama (02 9692 8844); paving the way toward decadent desserts like the Rhubarb and ginger brûlée tart with sheep’s milk sorbet at Sugaroom (02 9571 5055); the only problem you’ll have is choosing which sumptuous path to greater food awareness you’ll follow. I’m sorely tempted by the pork dumplings and chicken with water chestnuts and onion in bean curd pastry on the menu offered by award winning restaurateur Muriel Chen at Blue Eye Dragon (02 9518 9955).
This festival makes dining with a conscience much easier. With Slow Food Founder and President Carlo Petrini winding his way to our shores to speak on the principles of ‘good, clean and fair’ on the 18th October at the Sydney Opera House; it seems timely that we all take stock of what we eat, and how it affects the planet. Luckily for us, dining on dishes from nationally acclaimed Pyrmont based chefs like Sean Connolly of Sean’s Kitchen makes this hard period of gastronomic reflection look a whole lot tastier!
See menus and more participating restaurants at: www.pyrmontuncorksthehunter.com
