Luke Managan, the Sydney chef flown to Denmark to prepare a special gala dinner hosted by Australian Governor General Michael Jeffrey for about 60 royal and state dignitaries, selected Fermoy Estate’s Cabernet Sauvignon 2001 to pair with the degustation menu prepared for the event.
The evening’s special guests Mary Donaldson and the Crown Prince of Denmark, along with their families, were treated to a feast of Australian food and wine prepared by Mr Mangan and his team of chefs.
The only WA wine served on the night, however, was the Swiss-owned Fermoy Estate Cabernet Sauvignon 2001.
Mr Mangan, who operates Darlinghurst restaurant Salt, flew in produce from around Australia including barramundi from the Northern Territory, salmon from Tasmania, kingfish from South Australia, prawns from New South Wales, and lamb from Victoria.
He then selected wines to match each course.
According to Fermoy Estate export and sales manager Gretchen Balcke the winery was asked if it could supply wine about three weeks before the event.
“We had no idea about this event until about three or four weeks before it took place. One of Luke’s food and beverage managers rang us and wanted to know if we could supply them with some wine,” Ms Balcke said.
“We had some wines in the UK that we could ship over.”
The wine was paired with what was effectively the main course, a poached loin of lamb with a mustard crust and Jerusalem artichoke puree.
A similar menu will be featured at a dinner at Salt on June 15 where Fermoy Estate will again be served.
According to Mr Mangan’s business partner Lucy Allon, the wines selected for the gala dinner in Denmark were chosen to show off the different regions of Australia.
“We wanted to pick wines that highlighted each State and for what variety they are most noted for,” she said.