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Coming Up this February:
WEDNESDAY 3rd to 24th
Introduction to Wine Appreciation
with Master of Wine Rob Geddes
THURSDAY 11th
'You be the Judge' Masterclass
NEW! 'One Night Wine Wonders' classes
VALENTINES WEEKEND
Wine Lovers, find your 'Perfect Match'
Special Valentines Wine & Food Flights
Wine Odyssey Australia, the Virtual Sommelier for Celebrity Masterchef
Masterchef
Wine Odyssey Australia was thrilled to be approached by Masterchef Australia and asked to become their ‘Virtual Sommelier’ on the Masterchef website.
Our talented team of Head Sommelier Donna Freeman, Head Chef Mark Beattie and Consultant wine educator Robert Geddes MW, have been able to provide a combined 50 years of food & wine knowledge and assist in creating this exciting new addition to the Masterchef site.
The Virtual Sommelier team provides extensive information on grape varieties, wine and how it is best matched with food.
Sommelier Recommendations for Masterchef Dishes
You've seen dish on the show, now find out the best wine match to bring out all the delicious flavours
Entrees & Soups | Mains - Meat Dishes | Mains - Seafood Dishes | Pasta Dishes | Desserts
Wine Odyssey Wine Varietal Dictionary
Do you know your Albarino from your Tempranillo? Find out more about some facinating and unusual varietals here
Wine Odyssey Wine Glossary
What exactly is a Sommelier? Can a wine have rhythm? What has toast got to do with wine? Find out here!
The Art & Language of Wine Tasting
New to tasting wine? Get tips from Master of Wine Rob Geddes here
The Importance of the Wine Glass
What is the big deal about wine glasses, and does the glass you drink from really make a difference to the wine you're drinking? Find out!
Who are the Wine Odyssey Virtual Sommelier team?
 | Donna Freeman joined Wine Odyssey Australia at its launch in 2008 after an illustrious career at some of Sydney’s best fine dining restaurants, including The Boathouse, Cru Dining, Flying Fish, Three Clicks West and Pier. Her experience led the Sydney Morning Herald to say “Donna Freeman’s superb wine list...She has one of the best palates in the business”. She is responsible for our 200+ strong Australian wine list and recently helped us achieve a two goblet rating from the highly competitive AGTW Wine List of the Year Awards 2009. |
 | Mark Beattie joined Wine Odyssey Australia in 2008 and is a leading young Sydney chef, specialising in Modern Australian cuisines. He has many international influences though and received his training from some world-famous names in several Michelin stared European restaurants including Michel Rostang, Raymond Blanc and Eric Chavot. After training he worked as a senior chef in some top establishments in London - Le Pont De La Tour, Cecconis Mayfair, The Green House Restaurant – before moving to the United Arab Emirates to take up the prestigious position of Chef de Cuisine within the world leading 5 star ‘One & Only Royal Mirage’ Dubai. At Wine Odyssey Australia Mark has created a highly regarded menu from premium local ingredients to complement the 200+ strong wine list of top quality Australian wines. |
Sommelier Recommendations for Celebrity Masterchef Recipes
| ENTREES & SOUPS | |
| Cauliflower & Gruyere Soup Recommended wine: (Off dry Riesling) | This dish needs a wine with some residual sugar to encasse the gruyere, but still with some lift - an off dry Riesling is a great match. |
| Vegetable & Lentil Soup Recommended wine: 2006 Magpie Estate Grenache (South Australian Grenache) | As this is a tomato based dish, all it needs are simple fruity flavours, so a lovely South Australian Grenache is perfect |
| Breaded Oysters Recommended wine: 2005 Craigow Riesling (Tasmanian Riesling) | Riesling from Tasmanian has a certain minerality about it that is powerful enough to cut through the richness of this dish. |
| MAIN MEALS - MEAT DISHES | |
| Rabbit Ragout with Shiitake Mushrooms Recommended wine: 2005 Lamont's Cabernet Sauvignon (Margaret River Cabernet Sauvignon) | If possible use the same wine that you are cooking with. Simple hearty flavours from both recipe & wine will be a magical combination. |
| Morroccan Lamb Tagine and Saffron Crème Catalana Recommended wine: 2005 Scorpo Wines Shiraz (Cool climate Shiraz) | The spicy & peppery cool climate Shiraz matches the savouryness of the tagine, and the weight is just right together |
| Sage & Garlic Chicken with Celeraic Puree Recommended wine: 2006 Lamont's Chardonnay (Margaret River Chardonnay) | Margaret River Chardonnays tend to be beautifully balanced and this sophisticated dish needs an equally sophisticated wine |
| MAIN MEALS - SEAFOOD DISHES | |
| Paella a la Maestre Recommended wine: 2006 Farr Rising Rose (Victorian rose) | Always Rose with paella. Good dry spicy rose is perfect with the crusty rice, mussels & saffron |
| Chargrilled Stuffed Squid with Green Bean, Olive and Tomato Salad Recommended wine: 2007 Keith Tulloch Semillon (Hunter semillon) | Fresh, clean flavours coming from the wine & recipe. Nothing too over powering, simplicity is the name of the game. |
| Blackened Tuna Steaks on Celeriac Mash with Broadbeans Recommended wine: (Gamay) | Gamay can have a smokiness about it that works incredibly well with this spice mix. Just the right weight with the 'hot' mash. |
| PASTA DISHES | |
| Balmain Bugs with Angel Hair Pasta Recommended wine: 2008 Galli Estate Pinot Grigio (Pinot Grigio) | Grigio being lighter & drier than its namesake Gris, Pinot Grigio will enhance the lovely simple flavours of this dish |
| Ravioli with Chicken & Sweet Potato Recommended wine: 2007 Ocean 8 Pinot Gris (Mornington Peninsula Pinot Gris) | A no-sauce dish, all the flavour is in the ravioli - this recipe is about texture texture texture, which is exactly what Mornington Peninsula Pinot Gris is about |
| Prawns & Gnocchi Recommended wine: 2005 Carlei Chardonnay (Yarra Valley Chardonnay) | A citrusy, restrained Chardonnay is needed with this simple butter sauce. An elegant combination. |
| DESSERTS | |
| French Crepe filled with Crème Patisserie and Strawberry & Basil Salad Recommended wine: (Moscato) | This dessert though sweet is not heavy due to the light crepe layers. A bubbly Moscato will add an even lighter touch to a delicate dessert. |
| Lemon Curd Layer Cake Recommended wine: 2006 Glenguin Estate Botrytis Semillon (Botrytis Semillon) | A many layered, rich & flavousome dessert such as this need to have something to focus on to create the perfect wine match. Here the fruit flavours of the lemon, orange & passionfruit will be mirrored in the wine. |
| Fig and Vanilla Bombe Alaska Recommended wine: 2007 Frogmore Creek Iced Riesling (Iced Riesling) | So delicate, yet so complex. The wine, while medium sweet has delicate citrus flavours and aromas which will lift the same flavours above the dairy componet. |
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