The annual Adelaide Hills Winter Reds returns next weekend complete with a jam-packed program featuring events from 29 wineries in the region. One of these events Bravio, by Fox Gordon Wines will treat guests to a three course foraging menu designed by in a collaboration between Fox Gordon’s winemaker and (Indulgence Food Design’s) Anna Gerlach from IFD. We chat with Anna about the inspiration behind the menu, her favourite local produce and her top tips for food styling at home.
Anna, what made you begin Indulgence Food?
My food journey began at a young age in my grandmother’s kitchen where I have fond memories of three generations coming together telling stories, cooking and sharing family meals.
My career began when I was 18; I fell in love with the creative exploration of flavour and food designing. I then moved overseas when I was 22 and began working as a freelance caterer in London. On my return to Adelaide I brought with me a wealth of knowledge that allowed me the confidence to commence my business.
Tell us about the menu behind Fox Gordon’s Winter Reds event Bravio. What was the inspiration for the dishes?
We were excited to be given the opportunity to showcase three beautiful Fox Gordon Wines, namely Dark Prince Nero d’Avola, By George Tempranillo and the New Montepulciano.
I have worked closely with the family-owned business over the years, showcasing their wines with local produce. After tasting these winter reds they were married with flavours that were subtle and would showcase some of the great produce we have at our fingertips here in South Australia.
We were inspired to use the Nero d’Avola in a glaze to complement a traditional charcuterie platter showcasing local olives, spiced Willunga almonds, an array of small goods and artisan Willunga bread. The By George Tempranillo added complexity to a warming Thomas Farm beef gnocchi ragu topped with fennel and artichoke salsa verde drizzle. The New Montepulciano was perfect used in a reduction to pair with a local cheese platter to finish.
How does one match specific food to wine? Is there a talent to picking out complementing flavours?
I will always match a Riesling or dry white with fish and poultry, Shiraz with red meat and a Cabernet with lamb and cheese. A good Pinot is also a favourite paired with duck. A lot is learned by tasting the wines and speaking with winery staff, drawing on their wealth of knowledge and understanding of the wine they are producing.
What are your quick tips for food styling when hosting a dinner party?
Make sure all your preparation is done prior to guests arriving. Ensure you have a very clean kitchen so you can think clearly when styling and always be well prepared by having all your toppings and garnishes on hand.
South Australia has such an incredible variety of fresh local produce. What are your favourite local products?
I love to use South Australian olive oils & cheeses. We also have beautiful local seafood available which should be sustainably caught. At the moment we are using a lot of produce from Barossa Fine Food who have now expanded interstate which is great to see.
What’s your favourite dish to cook at home?
I love a simple slow cooked bolognese using organic lean pork and veal mince crammed with vegetables topped with a sharp pecorino. My children also love this without detecting any vegetables… a great family meal.