{"id":250,"date":"2020-12-10T00:49:13","date_gmt":"2020-12-10T00:49:13","guid":{"rendered":"https:\/\/demo.gloriathemes.com\/bouffe\/demo\/top-wine-bloggers-of-the-world-to-watch-out-for-in-2021-2\/"},"modified":"2023-01-19T05:15:10","modified_gmt":"2023-01-19T05:15:10","slug":"how-to-sell-wine-into-restaurants-effectively","status":"publish","type":"post","link":"https:\/\/dev.vybinmedia.com.au\/web4\/how-to-sell-wine-into-restaurants-effectively\/","title":{"rendered":"Cardone x Seabrook Wines Degustation"},"content":{"rendered":"\n<p><strong>HI FOODIES!<img decoding=\"async\" alt=\"\ud83d\udc4b\ud83c\udffb\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/14.0\/1f44b_1f3fb\/32.png\">&nbsp;I WAS FORTUNATE ENOUGH TO BE INVITED TO  @cardonesglenelg TOGETHER WITH @seabrook_wines WINTER DEGUSTATION LAST MONDAY NIGHT.&nbsp;<\/strong><\/p>\n\n\n\n<p>Wow! What a welcome I received!&nbsp;<img decoding=\"async\" alt=\"\ud83d\ude31\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/14.0\/1f631\/32.png\">&nbsp;They made me feel so special. The H in hospitality. Thank you.&nbsp;<\/p>\n\n\n\n<p>Ok, yes, you&#8217;re here for the food. I know. Relax already.&nbsp;<img decoding=\"async\" alt=\"\ud83e\udd26\ud83c\udffc\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/14.0\/1f926_1f3fc\/32.png\">\u200d<img decoding=\"async\" alt=\"\u2640\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/14.0\/2640\/32.png\">\ufe0f&nbsp;<\/p>\n\n\n\n<p>We started with Black Sesame Seared Yellow Fin Tuna, Kohlrabi, Radish, Micro Greens, Citrus Dressing. To say I loved this dish is an understatement! Clean, fresh and that powerful sear!&nbsp;<img decoding=\"async\" alt=\"\ud83d\ude31\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/14.0\/1f631\/32.png\">&nbsp;Then took a sip of @seabrook_wines<\/p>\n\n\n\n<p>The Judge, Riesling and it was like, woah Nellie, let&#8217;s pull that back. Allows flavours of the different components to flow in and out on your palate.&nbsp;<\/p>\n\n\n\n<p>Grilled SA King Prawns, Charred Cos, Poppy Seed Cracker and Cocktail Sauce. A whole well grilled prawn is served on the plate, including eyes. This was the first time Mr OIIG ate the whole prawn, head and shell.&nbsp;<img decoding=\"async\" alt=\"\ud83d\ude31\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/14.0\/1f631\/32.png\">&nbsp;Me? No. I wanted to savour the unique flavour of charred cos with the prawns. Special mention of the @seabrook_wines ros\u00e9 which allowed the subtle prawn to work its flavour to the fore.&nbsp;<\/p>\n\n\n\n<p>Pork Tenderloin, Jerusalem Artichoke, Apple, Walnut Oil. That sous vide&nbsp; pork tenderloin was heavenly. Now, I&#8217;m apprehensive of Jerusalem artichokes. Google effects of eating too many Jerusalem artichokes.&nbsp;<img decoding=\"async\" alt=\"\ud83d\ude02\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/14.0\/1f602\/32.png\"><img decoding=\"async\" alt=\"\ud83e\udd26\ud83c\udffc\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/14.0\/1f926_1f3fc\/32.png\">\u200d<img decoding=\"async\" alt=\"\u2640\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/14.0\/2640\/32.png\">\ufe0f Moving forward, I found myself seeking out the artichoke\/apple combo. It&#8217;s exactly what the pork needed.<\/p>\n\n\n\n<p>Premium Riverine Eye Fillet, Hasselback Potato, Shallot, leek and pan juices. You know when something is simple, yet done so well, it&#8217;s just ecstasy? Yep! Goes without saying the steak was sublime. The hasselback potato, crispy on the outside yet soft and fluffy on the inside.&nbsp;<\/p>\n\n\n\n<p>Lastly we had Baked Barossa Artisan Camembert, Rosemary Croutons and Muscatels. I love that they thought outside the square for the ending to the meal. Not just cheese but baked gooey camembert! This is one if my fave ways of eating cheese.&nbsp; With the addition of the not too sweet and a touch acidic muscatels balances this dish out.&nbsp;<\/p>\n\n\n\n<p>Thank you big time to chef @jackomartini and his team for the fantastic food!&nbsp;<\/p>\n\n\n\n<p>Wow! Thank you so much&nbsp; @erinamartini I felt so lucky to have been invited!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Orci varius natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Vivamus non augue at leo hendrerit dignissim eu non ipsum. Vestibulum blandit dapibus dolor, eu sollicitudin.<\/p>\n","protected":false},"author":1,"featured_media":6903,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[58,59,60,61,63,64],"_links":{"self":[{"href":"https:\/\/dev.vybinmedia.com.au\/web4\/wp-json\/wp\/v2\/posts\/250"}],"collection":[{"href":"https:\/\/dev.vybinmedia.com.au\/web4\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.vybinmedia.com.au\/web4\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.vybinmedia.com.au\/web4\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.vybinmedia.com.au\/web4\/wp-json\/wp\/v2\/comments?post=250"}],"version-history":[{"count":5,"href":"https:\/\/dev.vybinmedia.com.au\/web4\/wp-json\/wp\/v2\/posts\/250\/revisions"}],"predecessor-version":[{"id":6900,"href":"https:\/\/dev.vybinmedia.com.au\/web4\/wp-json\/wp\/v2\/posts\/250\/revisions\/6900"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.vybinmedia.com.au\/web4\/wp-json\/wp\/v2\/media\/6903"}],"wp:attachment":[{"href":"https:\/\/dev.vybinmedia.com.au\/web4\/wp-json\/wp\/v2\/media?parent=250"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.vybinmedia.com.au\/web4\/wp-json\/wp\/v2\/categories?post=250"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.vybinmedia.com.au\/web4\/wp-json\/wp\/v2\/tags?post=250"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}