Masterchef judge Melissa Leong has travelled around Australia to decipher which Champagnes should be paired with which top-quality dishes.
The professional taste tester wanted to challenge the notion that only oysters or a platter of fruits de mer – seafood – should be eaten alongside the bubbly beverage.
Her quest features in a five-part mini series titled The Art of Tasting, where she visits QT Hotels and Resorts to try the restaurant meals with bottles of Perrier-Jouët premium drops.
Masterchef judge Melissa Leong (pictured) has travelled around Australia to decipher which Champagnes should be paired with which top-quality dishes
DUCK
While it might not seem like the right protein to pair with Perrier-Jouët’s Blason Rosé, Duck A L’Orange – which features a splash of orange citrus – it’s the perfect fruity mixture when combined.
‘Starting in Sydney I tried chef Michael Box’s superb duck à l’orange, featuring the very special Mareema duck, from Tathra, NSW,’ she told FEMAIL.
‘Duck and Pinot Noir is a widely known happy match so far as wine and food goes, and as this cuvee (which means an expression or style of the Champagne) is Pinot based, it makes perfect sense.
‘The duck’s succulent texture and richness, the saltiness of the confit leg, cut with the sweet and citrus qualities of the orange, is offset by the dryness and its structure of the cuvee.’
‘Duck and Pinot Noir is a widely known happy match so far as wine and food goes, and as this cuvee (which means an expression or style of the Champagne) is Pinot based, it makes perfect sense,’ she said (pictured with her fellow Masterchef judges)
SALMON
On the Gold Coast Ms Leong found herself being served Tasmania’s Huon Salmon belly by chef Adam Lane, known best for his work at Sydney’s Tetsuya restaurant.
‘Rich, fatty and sweet, it’s layered with fresh green elements as well as a little added pop and crunch in the form of Ikura and crunchy renkon (lotus root) – think of as an edible Japanese zen garden,’ she said.
‘The super fresh, floral notes, blended with candied bright acidity and mineral qualities of the Belle Epoque Champagne cuts through the richness of the salmon, without overpowering the delicate Japanese flavours.’
On the Gold Coast Ms Leong found herself being served Tasmania’s Huon Salmon belly by chef Adam Lane, known best for his work at Sydney’s Tetsuya restaurant
MUSHROOM
Ms Leong was excited to try the mushroom crostata – a traditional Italian tart – curated by executive chef Josh Smith-Thirkell in Canberra.
‘The shortcrust tart shell is filled with mascarpone polenta using buckwheat flour, which creates a silk, yet textured layer, which is topped with a rich mushroom ragu, and the lot is covered with a generous snowfall of freshly shaved local truffle,’ she said.
‘It’s earthy, rich and warming alone, but elevated by Perrier-Jouët Grand Brut’s Chardonnay and Pinot base; a fresh, lively and elegant cuvee that serves the dish beautifully.’
Ms Leong was excited to try the mushroom crostata – a traditional Italian tart – (right) curated by executive chef Josh Smith-Thirkell in Canberra
APPLE CRUMBLE
In the dessert category chef Andy Harmer pulled off a a soufflé in a ‘great apple crumble’ in Melbourne.
‘Featuring local St David Dairy’s luscious cream, the dessert alone is spectacular, but when paired with the very extravagant Belle Epoque 2006, it’s a whole other ballgame,’ she said.
‘It’s a sophisticated glass of red fruit, pomegranate and apricot, and the combined textures harmonise beautifully.
‘The fact that this isn’t an overly sweet dessert means that the elegance of the Champagne isn’t lost…and as one of the rarer bottles of Perrier-Jouët you’re likely to find, the last thing you’d want is not to taste it properly.’
In the dessert category chef Andy Harmer pulled off a a soufflé in a ‘great apple crumble’ in Melbourne
‘Featuring local St David Dairy’s luscious cream, the dessert alone is spectacular, but when paired with the very extravagant Belle Epoque 2006, it’s a whole other ballgame,’ she said
MARRON
In homage to all things Western Australia Ms Leong was given marron to try while dining in Perth with chef Nic Wood.
Describing them as her ‘favourite crustaceans to eat in the state’ the self-confessed foodie enjoyed the seafood ‘simply’.
‘Nic quickly kissed the Marron on the wood grill, then topped it with vibrant tomatoes, quickly smoked, as well as basil and lemon butter,’ she said.
‘Smoke can really kill Champagne, so it’s a show of skill to produce a dish that respects the bubbles, while showcasing such spectacular Western Australian produce.
‘Marron being freshwater and not saltwater, means the delicate flavours pair beautifully with the mineral-driven, floral and very, very energetic Blanc de Blanc.’
You can watch the mini series on the QT Hotels website here.
In homage to all things Western Australia Ms Leong was given marron (right) to try while dining in Perth with chef Nic Wood