Here at ThisMagnificentLife we always try to tell you about the little luxuries that make life magnificent. Now we can tell you about 2 more – getting together to give you the best of the best: Restaurant Nomad Sydney and the Margaret River’s Cullen Wines.
On August 6th Nomad will host an intimate 5-course dinner with Winemaker Vanya Cullen of Cullen Wines. The dinner celebrates the launch of the 2012 Cullen Diana Madeline and 2012 Cullen Kevin John.
Winegrowing began on the Cullen property more than 40 years ago. Kevin and Diana knew that the Margaret River and its surrounds were perfect for growing the Bordelais varieties, especially Cabernet Sauvignon. They planted 18 acres including their first Cab Sav in 1966 and followed with Sauvignon Blanc, Chardonnay, Semillon, Merlot and Cabernet Franc between 1976 and 1978.
From the outset, the Cullens were committed to caring for the environment with minimal chemical intervention. In 1998 they changed to total organic viticulture (certified in 2003) and in 2004 the vineyard was certified A Grade Biodynamic. All Cullen Wines are grown on the carbon neutral and naturally powered estate. Grapes are harvested by hand on fruit and flower days according to the astrological calendar. The wines have no addition of yeast, acid or malolactic culture, and as such are natural wines which express the place and land on which they are grown, the vintage and the people.
Diana supervised the winery and officially became Chief Winemaker in 1981 while Kevin continued his work as a doctor. Cullen won Margaret River wine’s first trophy in 1977. Diana became the first woman to win a trophy at the Perth Royal Show in 1982 and their daughter Vanya succeeded her in 1989 as Chief Winemaker.
To honour their legacy, the flagship Cullen wines have been named in their honour – the Kevin John Chardonnay and the Diana Madeline is a Cabernet Sauvignon/Merlot blend.
The Diana Madeline was classified as ‘Exceptional’ by Langton’s in 2005 – an honour bestowed on only 11 Australian wines. In 2007, the Kevin John was awarded the World’s Best Chardonnay at the 2010 Decanter World Wine Awards.
The uber-fashionable Nomad opened in 2013 and was quickly hailed for its amazing food and all-Australian wine list. With a list that is carefully curated including the most innovative and progressive winemaking in the country, it is also available by the glass and soon by bottle to take home via their Cellar Door. Nathan Sasi (Dinner by Heston Blumethal, Est. and Sean’s Panorama alumni) serves up an unashamedly robust Mediterranean menu. The space is a dazzling amalgam of blond wood, subway tile, exposed beams and pipes and lots of shining glass including a charcuterie cabinet.
But every new shiny and glistening restaurant is only as good as its food. Nathan and his kitchen team start with exceptional raw materials from growers and producers that are grown naturally and locally. There is an emphasis on old-school methods with the kitchen pickling, smoking, fermenting and drying meats, fruits and veges that take a starring role. The menu for the Cullen Wines dinner tempts with its panoramic sweep of simple flavours.
Starting with Wood fired Sourdough and impossible to resisst black salt butter, the accompaniment is Nomad Pickles and Olives followed by Oysters with cucumber and arak and a selection of house-made charcuterie. This is partnered with a 2012 Mangan Vineyard Sauvignon Blanc Semillon. (A sibling to the Cullen version).
The buttery and oh-so-sweet Nomad scallops with parsley root puree, lardo and anchovy are accompanied with the 2012 Kevin John Chardonnay and the Carpaccio of Kingfish with Nomad’s own crème fraiche, horseradish and kohlrabi meets the Cullen Vineyard Sauvignon Blanc Semillon.
The simply described BBQ Half Chicken with cauliflower, pine nut and goats curd finds a perfect match with the 2012 Mangan Vineyard Preservative-Free Malbec. BBQ Lamb Rump with Moroccan eggplant salad and sheep’s yoghurt is paired with the 2012 Cabernet Sauvignon Merlot.
The other much-awaited release – the 2012 Diana Madeline is left to be savoured with the cheese course of Nomad 3 month aged goat’s cheese with grapes and ash crackers.
This dinner like the recent Moorilla Estate dinner is not too be missed. This is another partnership of lovingly crafted wines and course after course of Nathan Sasi and the Nomad team’s dedication to kitchen alchemy. To book: (02) 9280 3395 or for more info: http://restaurantnomad.com.au/reservations/