We started with Noosa Hinterland crispy courgette flowers with herbed goats cheese and truffled honey, which were an instant hit with everyone around the table. The creamy goats cheese was particularly flavoursome and nicely balanced the honey and truffle.
This was served with a NV Canaletto Prosecco which had beautiful citrus notes.
Alongside the cerviche, we drank a 2012 Sirromet Verdelho which was a simple wine that didn't really add to the meal to be honest, but in saying that it didn't detract either.
Served with this dish was a 2012 Henpecked Sauvignon Blanc which was light and lovely.
The rest of this Northern Rivers pork belly with yoghurt spiced aubergine, apple salad and crackling, was divine. The pork was tender and I rated the little aubergine and apple salad. And really- who doesn't love some little flower petals on their pork??
The wine we had with this was just fantastic. The Rockford Alicante Bouchet was well rounded and had a subtly hint of cherry. A perfect drop with pork!
Everything on this plate worked together beautifully, and the rich chocolate sauce and coffee crumble complimented the gamey tastes in the venison. The herb crust on the meat added a fantastic texture to each mouthful as well.
To compliment the venison we were served 2013 Elderton E Series Shiraz Cabernet which was almost as rich and lush as the dark chocolate sauce in the meal. It paired wonderfully.
Making sure we didn't go thirsty, we were served 2012 Castello Banfi Moscato D'asti with this dish which was a subtle dessert wine and was a solid pairing with this kind of delicate dessert.
This was a fantastic way to end a great meal with everyone laughing at the bursts of fog that came out of people’s noses as we each took a bite of a “sweet gastronomic nibble” (or moon rock).
Tanya dinned as a guest of Alchemy Restaurant and KDPR.