{"id":22912,"date":"2014-07-15T09:25:00","date_gmt":"2014-07-15T09:25:00","guid":{"rendered":"http:\/\/traveloscopy.com\/travel-news\/story-bridge-hotel-presents-the-philip-shaw-wine-dinner-2\/"},"modified":"2014-07-15T09:25:00","modified_gmt":"2014-07-15T09:25:00","slug":"story-bridge-hotel-presents-the-philip-shaw-wine-dinner-2","status":"publish","type":"post","link":"https:\/\/traveloscopy.com\/travel-news\/2014\/07\/story-bridge-hotel-presents-the-philip-shaw-wine-dinner-2\/","title":{"rendered":"Story Bridge Hotel presents the Philip Shaw Wine Dinner"},"content":{"rendered":"

Story Bridge Hotel is thrilled to host renowned winemaker, Philip Shaw, for a truly exceptional wine lovers\u2019 event at Deery\u2019s Restaurant & Smokehouse.<\/span><\/span>

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Join one of Australia\u2019s greatest winemakers on Wednesday, 16 July<\/strong> for an indulgent evening of <\/span><\/div>\n

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delectable food and fine wines. For just $90 per person, guests will enjoy a delicious four-course dinner, designed by Deery\u2019s Head Chef Jason Walker to complement a beautiful selection of Philip Shaw wines.<\/span><\/div>\n

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Philip Shaw has worked in the Australian wine industry for over four decades, with a background in iconic labels such as Penfolds, Wynns Magill, Lindemans Karadoc and Rosemount Estate.<\/span><\/div>\n

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Philip spent 20 years searching for the perfect vineyard site, until eventually coming across Koomooloo in Orange, South Australia. It was another 20 years before the first harvest, to ensure the vineyard had enough maturity to make quality wines.<\/span><\/div>\n

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\u201cI think great wines should have silk, a softness, a texture,\u201d Philip says.  \u201cIt’s about finishing a wine off, not refining it, but getting it right.\u201d<\/span><\/div>\n

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Guests at Deery\u2019s Restaurant & Smokehouse will have the opportunity to sample a range of Philip\u2019s fine quality, single-vineyard and hand-tended wines alongside some sumptuous cuisine.<\/span><\/div>\n

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On arrival whet your appetite with Smoked ocean trout tartlet with white miso dressing<\/em>, along with a glass of bubbles. Then once seated, enjoy an entr\u00e9e of Sashimi of yellowtail king fish with ruby grapefruit pearls, Shimeji mushrooms and petite salad.<\/em><\/span><\/div>\n

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The main course is a delicious Peppered Barossa pheasant with beetroot gel, semolina gnocchi and chocolate jus<\/em>; and to finish, indulge in a dessert of Reconstructed Nashi pear and rhubarb crumble with Gippsland Blue.<\/em><\/span><\/div>\n

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The evening promises to be a superb experience for passionate foodies and wine lovers, as Philip Shaw offers his extensive knowledge and insights. Bookings are essential, so contact Story Bridge Hotel to reserve your table now.<\/span><\/div>\n

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