In Short: If you have a chance to attend one of Mr & Mrs P’s Master Class events you’re in for a night a magically paired food and wine that proves just how exceptional the food and beverage artisans of Australia really are. This time around, we were lucky enough to sample a curated selection of Wood Park wines, under the experienced guidance of master winemaker John Stokes. Combine those world-class vintages with plates from one of Melbourne’s best kitchens, and it was a night to be long remembered.
The Coco & Vine team are always partial to a drop of grapey goodness, so when the delightful Mr & Mrs P in Melbourne’s beachy borough of Brighton invited us to a night of wine mastery, how could we say no?!
If you follow our blog, you’ll know that we’re huge fans of the cocktail and culinary pursuits that Mr & Mrs P bring to this lovely little corner of Melbourne. So being able to pair all that amazing food with world-class wines from master winemaker John Stokes’ Wood Park Wines collection, well, that’s just a match made in foodie heaven.
John introduces us to his carefully chosen drops for the evening and gives us a crash course on the finer points of wine pairing.
Starting us off with the Wood Park Prosecco 2017, the Coffin Bay freshly shucked and stunning oysters are sided by a delightfully unique salt and vinegar saltbush. The pairing of the Prosecco with the freshness of the oysters and bite of the saltbush couldn’t have been more spot on. The masterstroke is the lightly lolly tasting Nashi pear cleanser.
Next off the mark is the Pinot Gris 2017. Now this is a standout drop with an easy-drinking and well-balanced manner and definitely a favourite for the night. This is matched with a delicate Hiramasa kingfish sashimi and ponzu dressing, edamame, crispy rice cracker, and braised kombu. Anything with a twist of Japan and I’m sold!
The best thing about being a blogger is you get to see firsthand the talents of great culinarians in action, right in their natural environment. Mr & Mrs P have a secret sauce they add to all their plates, their supremely talented kitchen artisans. Sneaking into the inner sanctum where the magic happens, it’s clear that this hub of plated perfection is equal parts creative inspiration and military precision. Bravo to Chef and the whole kitchen team!
Back over the other side of the pass, the wine and food wanderlust continues. The 2016 Wood Park Chardonnay brings its crisp, pepperiness to bear on a plate of Otway free range pork belly and grilled scallops. Entangled in a fried leek nest, the scallops are beyond tender, with the pork melting away under the simple weight of the knife. We could come every night to Mr & Mrs P for the pork belly alone!
Stepping it up a notch to a serious Pinot Noir, the Beechworth 2014 marries elegantly with the Tasmanian confit salmon fillet. Accented with miso and fennel puree, and joined with a tororo kombu, the combination is a dance of subtle and robust flavours all at once.
You had me at Wagyu! These juicy, richly flavoured short ribs herald from Rangers Valley in NSW, and backed up by a cherry glazed radicchio, they make a worthy partner to the Wood Park “Kneebones’s Gap” Shiraz 2013.
Chef and John have one more duo up their sleeves for us to round out what has been a simply divine evening of stellar food and wine. This cheeky little sweet and savoury combo is the cheese plate tartlet. It brings the de rigueur cheese plate, a staple at any wine event, together with the sweet dessert topper that every good meal deserves. The bite from the cheeses play off the freshness of the pear and other hidden sweet treats to elevate the sublime Wood Park “The Tuscan” 2014.
It’s events like these that make you understand that the joy of fine food and wine is in the sharing and coming together around exceptional products of skilled people who put every bit of their heart and soul into making these special experiences a reality. Mr & Mrs P are creating a community around these foodie moments and it’s a community we’re fortunate to join!
*Coco & Vine dined as guests of Mr & Mrs P. However, all opinions and photos are our own.