Article in Australian Photography Magazine - April 2009
Posted on 07/04 18:36
After my photography exhibition last year at New North Gallery - I was contacted by the editor of Australian Photography Magazine - for an article for the April 2009 issue. It is a very accurate 6 page article by Robert Keeley with 8 of my images reviewed.
Champagne Jacquesson dinner.
Posted on 04/11 15:50
Dinner at Bacash Restaurant South Yarra. Hosted by Michael MacKenzie proprietor Champagne Jacquesson.
Gravlax - Tasmanian Atlantic salmon, cured with juniper, dill and pepper, served with Finnish mustard, pickled cucumber and lavoche. Served with Jacquesson Cuvee 729. The 729 is a very clean and piercing style, maybe a little less rich than the 728 but maybe with a little more minerality and spice. The style is for purity and elegance rather than broadness and fatness. Quite an amazing cuvee given that its base wine is 2001, one of the worst years on record - but many many small growers made some excellent wines. The very fine mousse is a feature of all the Jacquesson wines. An elegant aperitif style.
Oyster and Asparagus tarlet. Delicate pastry shell filled with Pacific Oysters from Coffin Bay, asparagus and leeks in a light cream and dry vermouth sauce. Served with 1996 Avize Grand Cru Blanc de Blanc. A blend of three vineyard parcels in Avize, La Fosse, Champ Cain and Nemery. As this particular Jacquesson Cuvee evolves over the next few years it will be reduced to only being made from one single vineyard (Nemery I think?). This is Extra-Brut and dosaged to a miniscule 3.5g/litre. Mousse is ultrafine as usual. Colour is pale yellow gold - very youthfull and certainly not showing any age whatsoever. Oak balance is subtle and adds to the smoky complexity of the Avize terroir. Heaps of typical 1996 acid. A stupendous wine and has the capacity to age for decades but I suspect that much of this will be consumed well before then.
Gravlax - Tasmanian Atlantic salmon, cured with juniper, dill and pepper, served with Finnish mustard, pickled cucumber and lavoche. Served with Jacquesson Cuvee 729. The 729 is a very clean and piercing style, maybe a little less rich than the 728 but maybe with a little more minerality and spice. The style is for purity and elegance rather than broadness and fatness. Quite an amazing cuvee given that its base wine is 2001, one of the worst years on record - but many many small growers made some excellent wines. The very fine mousse is a feature of all the Jacquesson wines. An elegant aperitif style.
