menu

Australia World Chaîne Day

Bailliage of Australia
Sydney, April 17, 2021

Focus on eggs (from West Walla Farm)
" a unique menu with matchless bush flavours "

Australia is ahead of most of the world in terms of time difference. For World Chaîne Day (WCD) we also moved the date forward because of a clash with Anzac Day, our country’s significant national day of remembrance.

To mark WCD we secured an entire mid-city establishment: Fix Wine Bar + Restaurant. The decor is hard and modern with an open kitchen but a couple of Chaîne banners, Australian native flora on the white table cloths and Chaine regalia turned the space into a distinctly Chaîne area - with an Australian twist.

Owner and Sommelier, Stuart Knox and Chef Mark Archer designed a unique menu with matchless bush flavours featuring ingredients such as kangaroo, salt bush, bush tomato, pepperberry and rosella red calyx and bracts. Naturally the wines also showcased Australia’s best.

At the Champagne reception Chancelier Sam Giddings, who acts as Bailli of New South Wales, welcomed fellow Baillis from Victoria and Queensland.

As guests entered the restaurant they were confronted by 40 dozen West Walla Farm free range eggs donated by our producer members, Amy and Tobias Lehmann. Each guest would leave with a dozen.

MENU

Salt bush and vinegar fried mussels
Dal Zotto Prosecco 2019
King Valley, Victoria

Kangaroo tartare, native dukkah
Thick as Thieves ‘Aloof Alpaca’ Arneis 2020
Yarra Valley, Victoria

Bush tomato risotto
Freeman ‘Rondo’ Rondinella Rosé 2020
Hilltops, New South Wales

Slow-roasted beef fillet
pepperberry jus, egg emulsion
Bruno & George Montepulciano 2019
Barossa Valley, South Australia

Rosella jam donut
Schild Estate ‘Late harvest’ Semillon 2013
Barossa Valley, South Australia

Chef Mark Archer was thrilled to incorporate the West Walla eggs into two of the dishes on the night. The WCD theme of “eggs” was thus celebrated by an egg emulsion served with the beef fillet and in the donut for dessert.

Vive la Chaîne Australia!
Vive l’œuf!

Conseiller Gastronomique Dennis Mather
&
Vice-Argentier Dane Richards

Ed. Comments seen on social media included these from Vice-Échanson Susan Middleton “Australian produce and flavours - great night!” and from Deborah Humble “Terrific event. Very happy to be a Sommelier member of this worldwide food and wine association.”

West Walla Farm, Riverina, New South Wales
Tobias and Amy Lehmann, respectively Chargé de Press Honoraire and Chargée de Missions Honoraire, moved to the Riverina from Sydney in search of a different kind of life for their young family. Having travelled all over the world - and loving eating out - they are passionate about food!

They believe that if you want to create the perfect meal, then you need to journey back to the source. They take great pride in taking care of the animals and the land that sustains them. Tobias and Amy operate their farm on the simple belief that loved and contented animals will produce tastier food.

Their hens are moved regularly in their “caravans” on to fresh pasture. They eat fresh grass, forage for bugs, have uninterrupted access to the outdoors, are encouraged to express their true “chicken-ness”, and are never locked up. The result is delicious, nutritious, and ethical eggs that are good for their customers and the earth.

Happy hens mean happy eggs: Tobias and Amy, with children Violet, Horatio and Balthazar, believe they have all the right ingredients at West Walla Farm!

April 20, 2024

Themed: 'Local culinary delights'

Cuneo, April 23, 2023

Amazing time at I 5 Sensi

Kourou, April 23, 2023

A taste of awara broth

Search in map