Given that the declared day this year for World Chaîne Day (WCD) coincided with Australia’s Anzac Day holiday weekend, the Bailliage chose to celebrate both occasions with a lunch on April 25th.

Anzac Day, which occurs every year on April 25th, commemorates the contributions of the Australian and New Zealand armed forces. It marks the anniversary of the first major military action fought by them in the First World War.

Lark Hill Winery is in Bungendore, New South Wales. After working in the United Arab Emirates for over five years, Daniel Hiltbrunner returned to Australia where he now runs his own restaurant, the D&K Kitchen @ Lark Hill in a biodynamic winery setting close to Canberra.

Master Chef, Restaurateur, and Competition Judge, Conseiller Culinaire Honoraire Daniel is a regular member of the panel of judges for the International Final of the Jeunes Chefs Rôtisseurs Competition.

Here is the menu he created especially for the double celebration.

MENU

‘Amuse bouche’
Smoked salmon tartlets
2018 Mr V

Duck egg pasta
creamy forest mushroom sauce
2019 Sangiovese

Marinated slow-cooked venison shoulder
mulled wine cherry sauce, spaetzli
market vegetables
2017 Syrah

Crème brûlée with rhubarb compôte
Ley-Line Riesling

A post on social media enthused that “it was a beautiful lunch on a beautiful day”.

Write-up prepared by the Chaîne News On-line team