Let’s get creative in the kitchen
We asked five great friends of De Beaurepaire Wines and restaurant industry legends with many hats and stars under their respective belts – Nelly Robinson, Shannon Kellam, Aum Touchpong Chancaw, Luke Collard and Daniel Tapia – for advice on matching our wines with their dishes and their dining at home experiences. Rather than just a simple match, they have shared with us some of their tightly held recipes and tips for you to recreate their dishes with matching wines from our range. We have also included links to their home dining experiences, takeaway and food boxes so you can support them directly and enjoy their dishes with all the trimmings.
Chef Aum Touchpong Chancaw
Head Chef at family favourite and Thai/European culinary fusion experience, Restaurant Moon in Darlinghurst, Sydney. Aum’s work experience includes Chef at Longrain in Surry Hills Sydney and Restaurant du Palais Royal in Paris. Aum is famous for combining classic Thai country spices and flavours with Michelin-star quality European gastronomy to push the boundaries and set an entire new benchmark for what we call Asian-fusion in Australia. Together with front of house impresario and owner Jackie Park, they have created a friendly yet exceptionally dynamic hatted culinary destination in the backstreets of Sydney’s Darlinghurst with a menu that amazes the eyes and excites the tastebuds.
Aum has provided the ingredients and recipe for his take on Thai Beef Salad. They’ve simplified their menu at Moon during lockdown so you can also order this and other classic Thai dishes for Takeaway if you would prefer a hatted chef to make them for you. Be on notice that dining at Moon when it re-opens will be anything but ‘classic’ fare. A journey well worth taking.
Chef-Patron Nelly Robinson
Executive Chef and Owner of the famed Nel Restaurant near Central Station in Sydney. One of Australia’s most innovative food creators, Nelly is rated in the top 300 chefs in the World. Nel was voted as the Best Restaurant in Australia by Timeout in 2016 and awarded 3 hats by Gault & Millau (#43 in top 100 restaurants) and 2 hats by AGFG in 2019. Nelly started in the kitchens of 2 Michelin starred Northcote Manor (UK) at 14 before working throughout some of Europe’s most famous kitchens. His boyish good looks and apparently decent soccer skills belie a lot of time spent at the culinary coal face. When the world returns to normalcy, make visiting Nel a priority and enjoy his incredible degustation menus.
Nelly, his wife Danielle and the team at Nel are shipping ‘food boxes’ to Sydneysiders. These weekly food delivery boxes supply everything from fresh fruit, vegetables, meat and seafood, direct from Australian farmers and producers. Complete with make-at-home tips and tricks, all designed by chef Nelly himself. Starting from $45 – $130, foodies can opt for the Pantry Staples, Vegetarian, Meat + Veg and Seafood + Veg Box delivered on Tuesday and Thursday to Sydney metropolitan areas. CLICK HERE to refill your fridge and pantry, and then get ready to match our wines with the various dishes.
Next week, the menus for the various food boxes enable the follow food and wine matching. Each week is something a little different.
Sommelier Luke Collard
Luke is one of Sydney’s most experienced Sommeliers, currently at Balmoral Beach’s beautiful Public Dining Room and a senior trainer for the next generations of sommeliers undertaking the Wine & Spirt Education Trust (WSET) program. He has managed and been Head Sommelier of some storied locations including Ormeggio at the Spit, Jonah’s Restaurant and Pilu at Freshwater where he won the Good Food Wine List of the Year from the Sydney Morning Herald. Luke has been a big supporter and friend of De Beaurepaire Wines over the past 5 years.
Public Dining Room is currently closed, but please subscribe to their database so they can keep you abreast of when they re-open, as their iconic location above the Balmoral wharf is one experience we cannot wait to enjoy once this is all over.
Luke has collaborated with his amazing Glaswegian wife, Chef Linzie (aka Butler & Cook) to present their delicious version of Venison Sausages to be paired with our ‘Le Chevalier’ Merlot-Cabernet-Petit Verdot.
Chef-Patron Shannon Kellam
Shannon is Executive Chef/Co-Owner at Montrachet, King Street Bakery, Lumiere Events & Culinary School, The Kneadery and Mica in Brisbane.
Shannon and his wife, Clare’s Montrachet is Brisbane’s flagship French destination – rated Best French Restaurant in Australia, #40 Best Restaurant in Australia and 3 hats from Gault & Millau. They were just putting the finishing touches on their new development at Breakfast Creek within the $100m LSH Group’s landmark Mercedes-Benz lifestyle development when the lockdown came into effect. The scale of Shannon and Clare’s development is awe-inspiring – rooftop dining for up to 200 people, a bar and events terrace on the roof for another 150-200 people, a boardwalk boulangerie and patisseries for 400 people, a 5,500sqm food preparation kitchen and bakery for all their Brisbane venues, a cooking school for 40 people and private dining rooms. There is really nothing like it in the world
Shannon started at Oxley’s on the River and Raphael’s before joining the Australian team in the Bocuse d’Or, the world’s Culinary Olympics. Whilst chef at the Brisbane Club Shannon reached the 2013 World Final with Australia’s highest ranking and relocated to France to chef under the tutelage of Franck Putelat at Le Parc and then at Restaurant Serge Vieira before returning to Brisbane in 2015 to continue Montrachet’s French cuisine legacy. In 2018 Shannon was awarded Queensland Chef of the Year by the Courier Mail.
Clare and Shannon are selling pastries, cakes and breads made by their global award-winning pastry teams at King Street Bakery (Bowen Hills) and Mica (Breakfast Creek), and they have an at home dining service supplying meals to literally 1000s of diners throughout Brisbane each week from Montrachet. Click here if you are in Brisbane to order your experience.
Besides his many other talents, Shannon is famous for his desserts. His and Clare’s recommendation is his Opera Cake with Sauce Anglaise to match with our 2019 Coeur d’Or Botrytis Semillon; or instead buy some Saint Agur cheese to savour the wine at any time. Unfortunately, the Opera Cake is not easily replicable at home – it was created in 1955 by French pastry chef Cyriaque Gavillon who worked in Dalloyao Patisserie in Paris (the literal cake supplier to Marie Antoinette in the Versailles Palace and founded 1682). His aim was to create a cake that in one bite would taste like a whole cake – a cake made with three layers of Joconde almond flavoured sponge soaked in coffee syrup and topped with coffee butter cream and chocolate ganache. The top is covered with a deep dark chocolate icing.
And…our own Daniel Tapia. Daniel was the General Manager of Brisbane’s legendary Urbane and Euro for 8 years (#1 restaurant and only 3 hat restaurant in Qld). Before that he was manager of Matt Moran’s Aria in Brisbane. Daniel joined De Beaurepaire Wines in February 2020 and looks after our hospitality customers in South East Qld. He has an incredible background in restaurants, fine dining and wine matching (especially for Urbane’s legendary degustation). We are delighted he is now part of the De Beaurepaire Wines’ family ❤
The wine has a savoury, buttery beautifully-balanced crisp palate with very desired overtones on the nose of yeasty bread and brioche. It has tight bubbles and lingering notes of melon and lemon. What a great way to start any occasion with friends and family!
Just imagine eating the following delicacy from a soup spoon and sipping De Beaurepaire ‘Blanchefleur’ Blanc de Blancs: A seared Tasmanian scallop sitting on a bed of roasted cauliflower puree & garnished with Jamon Ibérico crumbs.
- Sear a scallop for 1-2 minutes in real butter gently until caramelised or golden brown.
- Boil a cauliflower for 15 minutes then puree until smooth in a food processor adding cream, butter and season with salt.
- For Jamon Ibérico crumbs, heat fat in a frying pan over high heat, add jamón and pancetta and cook until crisp and golden, and fat renders (1-2 minutes). Add crumbs, thyme and salt.
- Cook until crumbs are crisp and golden (3-5 minutes). Drain on absorbent paper.