Friday, May 17, 2019

Champagne Collaboration to Mark Penfolds 175th Anniversary



Australian winemaker Penfolds has unveiled a new collaboration with family-owned Champagne House Thiénot. Three Champagnes, from the 2012 vintage, have been created: a Chardonnay Pinot Noir Cuvée, and two single vineyard wines – a Blanc de Blancs and a Blanc de Noirs. 




This symbolically celebrates Penfolds 175th anniversary andmarks the start of a wonderful French and Australian wine alliance.

The Champagnes:
  • 2012 Champagne Thiénot x Penfolds Chardonnay Pinot Noir Cuvée
  • 2012 Champagne Thiénot x Penfolds Blanc de Blancs (Avize Grand Cru) 
  • 2012 Champagne Thiénot x Penfolds Blanc de Noirs (Aÿ Grand Cru)



Thiénot Managing Director, Stanislas Thiénot said, “This is a first for us, I am proud to say this has also been a truly collaborative experience from the very beginning …. We have created blends reflective of both Thiénot and Penfolds wine styles and philosophies. We are very happy with the results, the Champagnes are modern reflections showcasing fruit, freshness, and finesse. This is the result of an unexpected encounter between two major wine regions, one belonging to the old world and the other to the new world, but with one single common goal: to produce great Champagnes. In addition, working with Peter Gago is extremely interesting and rewarding both for his immense experience and for his innovative vision.”



Penfolds Chief Winemaker, Peter Gago has long shared a love of Champagne and the art of blending. “This is Step Oneof an inviting and compelling journey. Some time back, we announced our intent to make a Champagne. We are now revealing a partnership with our friends at Thiénot – one which would not have been imaginable a decade or two ago. To now actually work alongside a Champagne House and ultimately craft Champagnes proudly, which co-bears the globally recognised red stamp of Penfolds, is both wonderful and a first collaboration of its kind for an Australian winery.”



The wines represent the joint efforts of Thiénot chef de cave Nicolas Uriel who together with Peter shared agreed style and quality ambitions. The three Champagnes are made from grapes sourced from prestigious and highly regarded vineyards in Champagne from the spectacular 2012 vintage.

From the outset, Peter focussed on ensuring Penfolds House Styleand blending philosophies aligned with those of Champagne Thiénot and their winemaking approach. Liqueur d’expédition housed in Yattarna barriques from Australia added greater symbolism and connection.



“Whilst the singularly expressive and acutely defined siblings, 2012 Blanc de Blancs and 2012 Blanc de Noirs, play their role in this trio’s inaugural release, this first release – the 2012 Chardonnay Pinot Noir Cuvée (available June 2019) - synergistically creates its own stage, commanding its own space. What is so obvious from the first sip and sniff – time will be kind to this wine. A revelational journey awaits,” said Peter.

The Blanc de Noirs (Grand Cru) is sourced solely from a significant Aÿ vineyard, and the Blanc de Blancs (Grand Cru) from a regal single vineyard with vines up to sixty years old. Singular, special.



Simon Carter, General Manager, Global Travel, Treasury Wine Estates, said, “As the category leader for wine in travel retail, we aim to constantly evolve our portfolio to deliver products that are relevant and unique for travellers. The 2012 Champagne Thiénot x Penfolds Chardonnay Pinot Noir Cuvée is a fine example of a truly unique new product from Penfolds and the continuation of the Special Bottlings story in innovation and experimentation targeting travellers in airports around the world.”

“We’re thrilled to be launching this product in Travel Retail and we strongly believe travellers will be captivated by this limited-release product.”

The first of the Champagne releases, 2012 Champagne Thiénot x Penfolds Chardonnay Pinot Noir Cuvée will be available at Heinemann Tax & Duty Free Sydney from June 2019 at an RRP of $280.00 AUD for an exclusive period of time within duty free, after which the 2012 Champagne Thiénot x Penfolds Chardonnay Pinot Noir Cuvée will be available in selected airport locations around the world.

The 2012 Champagne Thiénot x Penfolds Blanc de Blancs (Avize Grand Cru) and 2012 Champagne Thiénot x Penfolds Blanc de Noirs (Aÿ Grand Cru) will be released in 2020.



About Thiénot
It was in 1985 that Alain Thiénot founded the Champagne House bearing his name, drawing on the strength of his experience as a merchant and his privileged relations with the producers of the Champagne region. It was bold to accept this challenge in circles where the greatest names were made in the 18th century. Never compromising on quality or know-how, Alain Thiénot made his contemporary vision one of his greatest strengths. Over the ensuing years, the Alain Thiénot name has been conquering French and international markets through gastronomy. Alain passed on his passion and vision to his two children, Garance and Stanislas, who decided to work alongside him. Now, as an independent, family-run business with a resolutely modern approach, their Champagne House continues to develop.



About Penfolds
Born of a pioneering spirit in 1844, Penfolds has manifested a lasting legacy of patience, commitment, courage and passion. We are the proud product of our great winemaking past, of our founders Mary and Christopher Penfold and our innovative greats; Alfred Vesey, Ray Beckwith and Max Schubert, celebrated winemaking legends who pushed liquid development to extraordinary new heights. It is with this pioneering spirit and curiosity from our custodian winemakers that this still rings true after nearly two centuries. Penfolds honours and celebrates these traditional winemaking values, as we cultivate great new traditions for the next generations. Today, 175 years on, this legacy continues and the house remains one of Australia’s most revered … now and ‘evermore’.

Monday, May 13, 2019

Exquisite “Stories of the Sea” Culinary Journey at The Manor



A selection of rare ingredients from the sea is now featured on the ocean-inspired eight-course “Stories of the Sea”set dinner menu, exclusive to The Manor at The St. Regis Macao until end of June.


The St. Regis Macao - The Foyer

The team of culinary artisans at The Manor have created a range of limited edition dishes showcasing the finest ingredients from the sea, including Baikal caviar originating from Lake Baikal, one of the oldest and largest freshwater lakes in the world.

Glacier 51 toothfish and Cloudy Bay clams

Hokkaido sea urchin, ocean trout roe with cauliflower

The signature dish of the Stories of the Sea menu is the “Glacier 51” toothfish, the mixed Italian spices are carefully spread on top of the skin of the pan-fried toothfish and expertly grilled to perfection until the skin slightly crisps, and is served together with Cloudy Bay clams cooked with butter and white wine. The “Glacier 51” toothfish is sustainably sourced from the deep, icy waters around Heard Island in the sub-Antarctic region of the Indian Ocean, more than 4,000 kilometres from the Australian mainland.

Kabocha squash soup with Bacalhao fish maw and black truffle

Spanish octopus coked as char siu

Yoghurt sponge with yuzu sorbet and caramel fish chip

The limited “Stories of the Sea”eight-course set dinner menu features special dishes include Daniel Sorlut Oyster with Baikal Caviar, Hokkaido Sea Urchin with Ocean Trout Roe, Red Carabineros Prawn Blinis, Squash Soup with Bacalhao Fish Maw and Black Truffle, Spanish Octopus in Char Siu-style, and a Pont L’eveque Cheese by Yves Bordier with Marzipan Cake, and Yoghurt Sponge with Yuzu Sorbet and Fish Chip to rounds off the entire voyage.

Optional paired beverage packages feature the finest French champagne and a range of wines from some of the best wine growing regions of the world, are also available and have been designed specifially to highlight the freshness of the sea ingredients and enhance the flavour experience.

The Dining Room at The Manor

The “Stories of the Sea”set dinner menu is available from now till the end of June, for MOP888+ per guest, or MOP1,288+ per guest inclusive of the wine pairing.

For more information, please visit www.themanormacao.com.

For reservation, please call +853 2882 8898 or send email to themanor.macao@stregis.com.

Wednesday, May 01, 2019

The Ancient Chinese Culinary Ritual of Dim Sum with the Launch of Dim Sum Sundays


Hakkasan Jakarta invites Jakartans to jazz up their weekend with the special Dim Sum Sundays menu. 


Crispy Duck Salad with Pomelo

Dim sum means ‘touching the heart’ in Cantonese, and the tradition, also known as yum cha, has developed over hundreds of years. It has its roots in the providing of sustenance and the facilitating of rest and conversation. Dim Sum Sundays engages with the unique elements of Hakkasan’s personality. Calmness, tranquility and humility are translated into a simple, elegant and vibrant experience that is unique to Hakkasan’s Chinese roots.

Roasted Duck Pumpkin Puff

Starting from IDR688.000++ per person, the two menus of choice celebrate seasonal ingredients in both the food and cocktails to offer. The Qilin menu starts with Crispy duck salad with pomelo, pine nut and shallot followed by variety of dim sum including Steamed Shanghai xiao long bao with truffle, Scallop shui mai, Truffle har gau, Char siu bun, Roasted duck pumpkin puff, Crispy prawn with truffle, Baked beef puff, and Pan-fried carrot cake with Hakkasan’s very own XO sauce. The culinary ritual continues with a choice of Stir-fried black pepper rib eye beef with merlot, Spicy prawn with almond, or Sanpei chicken claypot with sweet Thai basil, chili and spring onion.

Baby Park Choi

For a vegetarian option, the Jasmine menu consists of Supreme green salad with lemongrass dressing as a starter, followed by Steamed Shanghai xiao long bao with truffle, Morel crystal dumpling, Sichuan mapo dumpling, Olive sugar snap dumpling, Daikon roll, Vegetable Shanghai dumpling, Pan-fried carrot cake, and Vegetable spring roll. A selection of Vegetarian mapo tofu, Four style vegetable in Sichuan sauce or Tofu, aubergine and mushroom claypot with chili and black bean sauce are all excellent choices for a main course. Selection of Raspberry snow bun or Es teler complete both the Qilin or Jasmine culinary experiences.

Scallop Shui Mai 

“We are pleased to welcome guests to experience the true Chinese culinary ritual with Dim Sum Sundays at Hakkasan Jakarta. A variety of dim sum paired with selections of Chinese teas and cocktails will surely be a memorable activity that can be enjoyed with family and friends every Sunday,” said Sky Wong Kum Choy, Chef de Cuisine of Hakkasan Jakarta.

Beef Puffs

Both the Qilin and Jasmine menus are paired with a choice of tea or fruit blend soft cocktail. For IDR988.000++ per person, one can pair champagne or choice of cocktail with their menu option. A la carte Dim Sum offerings are also available in addition to the fixed menus, featuring many of the dim sum selections found on the Qilin and Jasmine menus.

Sesame Prawn Toast Foie Gras

Dim Sum Sundays is a weekly event available every Sunday from 11:30am to the later time of 3:00pm. Bringing a modern interpretation of authentic Cantonese cuisine, Hakkasan Jakarta uses the finest ingredients and expert techniques to create timeless yet innovative dishes while also supporting nearby businesses by actively sourcing from local markets.

Stir Fry Black Pepper Rib Eye Beef with Merlot

Hakkasan Jakarta is located on the 25th and 26th floors of the contemporary luxury Alila SCBD Hotel, which can be found next to the Indonesia Stock Exchange and across from Pacific Place in the heart of Jakarta’s vibrant financial hub. Hakkasan Jakarta is open for both lunch and dinner seven days a week and brunch on Sundays, with the bar opening daily at lunch time and remaining open until late.

For general enquiries, please visit hakkasan.com, call +62 21 5080 8766, via What’sApp at +62 812 9216 8001, or email reservationjkt@hakkasan.com