Celebrating one of the all-time great wine and food matches, the Cloudy Bay Pinot and Duck Trail is back in 2014 and will see the fabled 2012 pinot’s delicious earthy berry and red fruit flavours paired with an exciting array of duck creations from over 30 restaurants around Australia.
TVG headed to Simon Johnson in Alexandria recently to kick off the 2014 festivities with David Lovett, head chef at Sydney’s Uccello restaurant. Guests were treated to a cooking lesson with Lovett who prepared three fabulous Duck dishes (including a standout Ragu) and then allowed to taste each, paired with a glass or two of Cloudy Bay’s 2012 Pinot.
Here David explains how to prepare his fabulous Duck Bresaola – a four week cure but well well worth the wait!
“This year’s Cloudy Bay Pinot and Duck Trail is bigger and better than ever and our 2012 Pinot Noir is truly a feast for the senses; boasting plum, aromatic spice and red florals with hints of bittersweet chocolate, dark fruit and spice, making it the perfect accompaniment for duck this winter”. – Cloudy Bay winemaker Nick Blampied-Lane
Restaurants that will plate up this season include Sydney’s Uccello and Icebergs Dining Room and Bar, David’s in Melbourne, the Hilton in Brisbane and The Trustee Bar & Bistro in Perth. Dedicated duck hunters can keep up to date on all information about participating restaurants, menus, pairings and special deals on the Cloudy Bay Facebook page.
Head to http://pinotandduck.com/ to register your interest and see the full list of restaurants taking part in 2014.