Taste Of The Tide: Peregian Beach Hotel
Deb Caruso dived in to celebrate 20 years of Peregian Beach Hotel with an afternoon of sensational seafood, Tasmanian wines and good times.
The Taste of the Tide wine lunch at Peregian Beach Hotel marked the end of a month-long 20 Cheers for 20 Years celebration – and oh what fun!
Chef Matt Holt dished up stunning seafood courses which were perfectly matched with Tasmanian wines paying homage to Kylie and Sam’s heritage.Â
Freshly shucked Tasmanian Pacific oysters with MV Clover Hill sparkling on arrival was followed by Noosa Spanner Crab gyoza with clams, saffron and ginger consomme served with a Stargazer Single Vinyard Riesling from Coal Valley.
The dish of the day was undoubtedly the fresh Queensland reef fish caught that morning and served with Moreton Bay Bug, bisque, asparagus, kumara and fennel rosti, and samphire – expertly paired with a Yabby Lake Chardonnay.
To finish, house smoked Woombye Triple Cream Brie with fresh pear, muscatel and cranberry pear lavosh and the clever and quirky Dark Chocolate & Mr Barista truffles using Sunshine & Sons’ molasses, cold-brewed coffee and macadamia liqueur with a wild raspberry compote and MV Clover Hill Rosé d’Assemblage from Pipers River to cleanse the palate.
Bravo and congrats to Kylie, Sam, Matt and the team on 20 years!
