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Organised by Austrade, the Australian Trade Commission, the event was a sequel to the first festival at Oberoi last November when the Minister for Resources, Energy & Tourism, Martin Ferguson had inaugurated it.
‘The objective of this campaign is to create awareness of the quality, taste & range of uniquely Australian seafood matched to Australian wines to create a truly premium taste experience though we are emphasising on wines more this time,’ said Michael Carter, the Australian Trade Commissioner who has been behind the execution of this project, adding, ‘we were really impressed by the spontaneity and commitment displayed by the Hyatt to this project.’
If the last event suffered from mismatch of wines with seafood-there being more and stronger, fuller bodied reds, the pairing was near perfect this time right from Angove’s Riesling 2005 from Clare Valley, South Australia with Crema di Pomadoro and goat cheese tart to the Brokenwood Semillon 2006 from Hunter Valley (importer: Finewinesnmore). The citrus and stone-fruit flavoured Kaestler old vine Riesling 2006 from Barossa Valley, imported by the Mumbai-based Finewinesnmore had set the tone for the evening earlier in the evening.
Moore’s Creek Semillon Sauvignon blend from the high quality winery, Tyrrell in Hunter Valley was deliciously crisp and citrus flavour of Semillon preceded by the grassy aromas of a Sauvignon but slightly weak for the butter poached lobster with salmon trout caviar and white tomato soup. The lobster served in a bowl was not as soft and buttery as Chef Pavoni would have commanded. The requisite of a knife to cut through the flesh was not a classy option but better than using a spoon and fork provided. Incidentally, this low alcohol (11.2%) fresh and crisp Tyrrell would make a great aperitif wine in any continent and climate.
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Unknown to most of the 105 guests who filled every pre-reserved and assigned seat in the ever-popular Italian restaurant, none of the meat items like lobster, mussels and oysters could swim through to the Indian shores as they did not have proper visas to let the Indian customs clear them through. Perhaps the last minute switch to the Indian counterparts, deftly managed by the Hyatt was not sufficient for the lobsters.
However, the smoked trout, peas and mint Risotto by the national award winning champion Pavoni was perfect for those who appreciate the al-dente style, with an elegant balance between the flavour, texture and aromas. The Rockbare Jackroo Chardonnay 2006 with not the usual Australian overpowering oak made it a perfect example of adding two and two and making it four point two, the result of a smart paring between food and wine that can add synergy to the tasting experience.
Similar experience awaited those who had ordered the black olive-crusted Barramundi fish with puree made from the blend of carrot, saffron and orange. Only a few of the fish varieties are a great match with the feminine and elegant Pinot Noir and the Yerring Station 2006 (also imported by FWM) was the classic example.
Cassata Siciliana was perhaps the ultimate tribute to the Chef being Italian. ‘I went to Sydney to learn English 5 years ago, met my Australian wife and never went back to Italy,’ says Chef Pavoni. The dessert was rated by the ‘best they ever had’ by many guests and the candied citrus chocolate mousse towered over the seafood, especially for those with a sweet tooth.
The F&B Director Puneet Baijal and his team had pulled no stops to make sure the evening went as near-perfect as it did. Although Tim Bruce, the General Manager of Hyatt seemed relaxed and mingling with the guests, one could see his roving eyes scanning the restaurant and he would occasionally get up from his seat for a few quick and short instructions to make sure the orchestration was perfect. Always open- eyed and sniffing good opportunities for wine and food events, it was obvious that the hotel gave top importance to the event.
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| Exec.Chefs Dieter and Pavoni |
La Piazza will carry on with most of the dishes served, during the fest from March 28-31, after which the ensemble moves to Grand Hyatt, Mumbai and the Hyatt at Kolkata. With the Executive Chef Dieter and the LP’s Italian Chef Wladimiro Gadioli watching every secret move of Chef Pavoni, it is very likely that some of the style and dishes may become a regular at the restaurant.
Highly recommended if you happen to visit Hyatt during the current fest are the Risotto (Rs. 650), Barramundi (Rs. 1250), Semolina Gnocco (option for vegetarians, Rs. 550) and of course the high-calorie, delicious Cassata Siciliana (Rs. 450). Order the lobster only if you have a fetish for it or after discussing with the chef.
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