Food Wine Pairing - Food Created to Match the Palate Weight of the Wine Style Categories
Wine finalists are judged in Wine Style Categories alongside food of similar palate weight.
These Wine/Food combinations will offer some suggestions for successful wine and food pairings.
In this respect, the Sydney International Wine Competition is unlike any of the other majors.
Our Award winners are distinguished by this difference. After all, these wines will mostly be expected
to perform at the dining table, to complement appropriate food. Wines that succeed when judged beside
appropriate food tend to be more harmonious, better balanced wines. Wines that MAY come into balance ten
years hence often look quite ugly when offered beside food right now.
Here are the recipes for the dishes beside which the 2013 Competition's 'Style Category' Finalists were judged.
Guest Celebrity Chefs
The Guest Celebrity Chef feature was introduced with the 2012 Competition. Our first Guest Celebrity Chef was Michael Manners.
Chef's Résumé - 2013 SIWC
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Tony Bilson
The 2013
Competition was Tony’s first appearance as Sydney International Wine
Competitions Celebrity Chef.
Regarded
as the 'Godfather of Australian Cuisine', Tony
Bilson has dedicated his life to the pursuit of excellence in gastronomy. He
has been recognised as one of Australia’s leading chefs for over 40 years and
his restaurants have been milestones in the advance of Australian gastronomy.
Tony’s restaurants include Tony's Bon Gout, Berowra Waters
Inn, Kinselas, Fine Bouche, the Treasury at Sydney's Inter-Continental Hotel,
Ampersand, Canard, Bilson’s and Number One Wine Bar and Bistro. Tony has also promoted Australian
food and wine overseas, working as guest chef in some of the world's most
prestigious hotels.
During
the course of his career Tony has published many books including; Dining High
(with Peter Doyle), A Chef’s Journey, Cheeses, Fine Family Cooking, and Tony
Bilson’s Recipe Book. In 2011 he published his memoirs titled Insatiable. My
life in the Kitchen. Tony has also been a regular contributor to many major
wine and food magazines.
Tony
regards wine as an essential element in Australian gastronomy and culture and
has been active in the development of different wine styles with some of
Australia's major winemakers including Brian Croser, Adam Wynn and the Hill
Smith family. He has developed his own brand styles for all his restaurants,
Cellarmaster Wines, as well as wine wholesalers, and has managed international
wine promotions including the Australia-India New Horizons Program. He has also
been a regular visitor to VinExpo.
As a
consultant, Tony has worked with the State Government of New South Wales,
Colliers Jardine, Lend Lease, CRI Ltd, AOM French Airlines, NSW Tourism,
Australian Contemporary Cuisine, Le Cordon Bleu School Sydney, Milners, Lactos
Cheese and Cellarmaster Wines.
In 2006
“Bilson’s” at the Radisson Plaza Hotel, was elevated to the illustrious 3 hat
status. Upon receiving this, Tony was awarded with the Sydney Morning Herald’s
award for “Professional Excellence” and was also inducted into the Restaurant
and Catering of NSW ‘Hall of Fame’. Among other accolades received since, Tony
has managed to maintain either two or three hat status in various endeavours.
'I
regard food and wine as an essential element of a nation's culture.' Tony
Bilson.
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