The Awards Long Lunch at the Australian Alternative Varieties Wine Show is an occasion to celebrate the diversity of new Australian wines, accompanied by some fine regional food.

The 2008 Awards Long Lunch was held at Trentham Estate, a winery located on a superb site overlooking the Murray River.

As usual the wines presented at the lunch included were all Gold medalists from 2007. The food was provided by Trentham Estates restaurant and each course was carefully matched with the bracket of wines presented.

The menu is presented here to stimulate your interest and imagination

The Menu

Appetisers and Canapes

• Blackbilly Pinot Gris 2007
• Brown Brothers Vermentino 2007

First Course
Rabbit and chorizo terrine with chutney

• Robinvale Wines 2002 Kerner
• Matua 2006 Shingle Peak Reserve Pinot Gris

Second Course
Coulibac of Murray cod with sauteed leek and mushroom duxelle served with sauce creme and fish roe

• W Wines 2007 Viognier
• Yalumba 2006 The Virgilus Viognier
• Tahbilk 2005 Marsannne
• Tahbilk 2003 Marsanne

Third Course
Rosemary and Garlic marinated quail on spicy ratatouille with a drizzle of jus

• Cobaw Ridge 2006 Lagrein
• Mount Langi Ghiran 2006 Nut Tree Hill Sangiovese
• Freeman Vineyards 2003 Rondinella Corvina

Fourth Course
Duo of succulent Beef with truffle scented mash, vegetables and herb jus

• Tar and Roses 2006 Nebboilo
• Pizzini Wines 2002 Nebbiolo
• Tscharke 2006 Montepulciano

Fifth Course
Selection of cheese with garnishes and house pastes

• Casella Wines 2006 Yendah Vale Durif
• D’Arenberg 2005 The Sticks and Stones Tempranillo Grenache Souszao

A full list of the results for the 2007 AAWWS can be found here

This is a variation on the traditional steak and kidney pie recipe. I first found it in an old Margaret Fulton cookbook. The basic sauce is the same, but instead of the traditional crusty pie topping there is a lighter sponge on top.

Basic Steak and Kidney Recipe

1 kg of stewing beef, round, blade or rump steak are suitable cuts
1 Ox kidney or 4 lamb kidneys
1 Tablespoon of plain flour
Salt
ground black pepper
Pinch of dried herbs, thyme, sage or oregano
100 ml red wine

Trim fat and gristle from the beef. Cut into 2 cm dice.
Remove core and membrane from the kidneys an cut into smaller pieces.
Coat the meat and kidneys in the seasoned flour. I find the easiest way to do this is to put the ingredients into a plastic bag and give it a good shake.
Put the meat into a casserole and simmer very gently for 2-3 hours.

For the sponge

1 cup of Self raising Flour
Good pinch salt
2 eggs separated
1 cup milk
50 g melted butter

Sift flour and salt into a basin. Make a well in the centre of the flour. Beat the egg yolks into the milk and pour into the well. Add the butter and stir the mixture until it is smooth.
Beat the egg whites until stiff and then fold into the mixture.

To assemble
Put the steak and kidney mixture into a basin that will fit inside a large saucepan or boiler. Do this while the sauce is still hot.
Pour the sponge mixture over the back of a large spoon onto the steak and kidney mixture so that it spreads out evenly.
Put the basin into a saucepan with boiling water half way up the sides. Cover the saucepan and bring to a fast boil for a half hour.

Some Wine suggestions
The strong flavours of this dish demand a hearty red wine. I would suggest a Durif or a full bodied Zinfandel

The Australian Alternative Variety Wine Show is held annually in Mildura. The Awards are presented at a Long Lunch, which is a degustation menu for the gold medal winning wines of the previous year. This event gives an opportunity to showcase the best alternative varietal wines with some of the best cuisine available.

Here is the menu for the 2006 Awards, served with the gold medal wines from 2005.
See also the 2006 gold medal winners.

The menu for the 2006 AAVWS Awards presentation

Starters
Eggplant fritters with spicy tomato salsa

• 2005 Redbank Sunday Morning Pinot Gris
• 2005 Yalumba Y series Viognier
• 2004 Yalumba Eden Valley Viognier

First Course
Basil and lime cured ocean trout with rocket, fennel and citrus salad

• 2005 T’Gallant Pinot Grigio
• 2004 T’Gallant Inmogen Pinot Gris
• 2005 Murray Darling Collection Murray Cod Vermentino

Second Course
Roasted tart of potato, roasted capsicum, leek and capers served with proscuitto and basil pesto

• 2004 Cassella Yellowtail reserve Pinot Grigio
• 2005 Brown Brothers Pinot Grigio
• 2004 Yarra Burn Pinot Gris

Third Course
Gnocchetti with veal and porcini ragout

• 2006 Murray Darling Collection Negro Amaro
• 2004 Dunn’s Creek Estate Barbera

Fourth Course
Braised local beef cheeks with soft polenta and gremolata

• 2004 Yalumba Tempranillo Grenache and Viognier
• 2004 Stuart Wines Tempranillo- Buddhas wine

Fifth Course
Extra mature Limestone Cheddar with Peccorino Romano and local muscatels

• 2003 Westend Durif
• 2003 Ferngrove King Malbec

Dessert Course
Summer Berry Pudding with creme anglaise

• 2005 Trentham Estate La Famiglia Moscato

Pinot Grigio Louise Max Buy This Print From Art.com