NWFA Winemakers Dinner
For: Winemakers, crew, family, friends & fools
BYO and wind down
€39,95
Bring your own bottle from the fair and share it
Menu by super chef Ian Veuger
Starters – Shared on the table
- Sweet potato hummus with freshly baked flatbread
Velvety hummus made from roasted sweet potato with cumin, lemon, and olive oil. Served with homemade flatbread and za’atar. - Roasted beets with burrata & lime oil
Mix of red and yellow beets from the oven with creamy burrata, lime zest, pistachios, and a hint of honey-thyme dressing. - Tahini with black garlic cream & crispy chickpeas
Creamy sesame paste with deep, umami notes of black garlic, finished with roasted chickpeas and cilantro oil. - Pearl couscous salad with herbs, warm spices, dried fruit & feta
Pearl couscous with ras el hanout, mint, coriander, grilled zucchini, apricot and pomegranate, finished with crumbled feta.
Side dishes
Oven-baked potatoes with rosemary and garlic
Main courses – Shared Family Style
- Cassoulet with pork belly & white beans
A stew of white beans, confit pork belly, and fresh herbs, slow-cooked for maximum flavor. Finished with crispy breadcrumbs and fresh parsley. - Beef cheek with parsnip purée & roasted carrots
Tender beef cheek cooked in red wine sauce, served with creamy parsnip purée and sweet roasted carrots with a hint of orange. - Roasted cauliflower with salsa verde & amba (vegan)
Roasted cauliflower with spicy salsa verde, amba (fermented mango sauce), and a topping of pomegranate and dukkah.
Dessert – Cheese platter
Cheese platter with fig and nut wheel, grapes, and nuts
A selection of mature cheeses with a homemade fig and nut wheel, fresh grapes, roasted nuts, and crackers. Served on wooden boards as a tasty conclusion to the dinner.
