Kangaroo Island Wine Dinner at The National Wine Center of Australia

National Wine Centre of Australia - Corner of Botanic & Hackney Roads, Adelaide

The National Wine Centre in Adelaide has just begun the first in a series of wine dinners themed around wine focused region in Australia. Kangaroo Island was the theme of the initial dinner which showcased produce exclusively sourced from the island alongside a healthy series of wines to match, also exclusive to KI.

I (Camellia) was the lucky duck who got to nab the invite to this dinner as everyone else was busy on the night. The evening began with a casual glass of wine and appetisers by the table we were dining at in the vine room. The mood was lovely and there were standing tables by a bar which avoided any awkwardness.

Wines for the evening

Later, we were seated and wines were poured as our host introduced the evening and gave a brief outline of what we were to expect. She also pointed out that we were seated with the two winemakers whose wine we would be drinking.

 Garfish ceviche, buttered island crayfish, watermelon radish and garden peas.

The entree was a garfish ceviche, buttered island crayfish, watermelon radish and garden peas. It was a very visually appealing dish and had a delightful fresh flavour. The garfish was mild and flaky with a subtle citrus hint from the ceviche and the crayfish pleasantly strong in flavour without being overpowering and fishy. The radish added a fresh crunch and slight bitterness to contrast the sweetness of the seafood.

Lamb breast, haloumi, white eggplant and tomato essence

Our mains consisted of lamb breast, haloumi, white eggplant and tomato essence. The lamb breast was a cut unfamiliar to me and unfortunately my serving was overdone. Of course I immediately scoured the plates around me to compare and the majority of others looked perfect. Luckily the quality of the meat lend itself well to well done and wasn't too dry. The eggplant puree was a nice base and carried the punchy tomato essence well. That stuff was next level tomato flavour town!

Cheese course

Lastly, instead of dessert we were given a cheese course. The cheese was made in the style of manchego and was smooth with a savoury bite and crunchy saltiness. It was paired with poached quince and wholemeal lavosh however I felt the quince was a little firm and raw tasting.

Winemakers 

The wines we were served throughout the evening were from two Kangaroo Island vineyards and the winemakers were invited to speak in between our courses. Hazyblur and The Islander were the two featured and offered a range of very different but excellent wines.

I won't ramble on about the tasting notes of each glass, but my favourite from the evening was probably a Semillon by The Islander. It was a chardonnay style and had a delightful buttery smokiness from the oak barreling. I will definitely be keeping that in my catalog of delicious whites.

The wine dinners will continue over the next few months. Tickets are $120pp which includes four courses and a very generous amount of wine (don't even think about driving). For more information and if you're interested in booking visit the wine center website.