Inspired by Nobu’s miso cod, chef Spencer Patrick cooks us his signature dish using local produce from Port Douglas, and line caught coral trout.Drinks match House of Arras Blanc de Blancs 2001, Tas
This is one of those occasions when you can really match the luxury on the plate with something similar in the glass. Sparkling wine is such a great partner for intense, yet elegant, seafood dishes like this. To match the understated richness of the fish, the mushroom and the oyster, I’ve gone for a decadent sparkling chardonnay from one of Australia’s very top producers. The combination of 100% Tasmanian chardonnay and extended ageing on yeast lees (hence the vintage!) adds layers of savoury complexity and opulence. The dish certainly deserves such extravagance… but do your guests? This is special occasion time.
-Dan Coward