Photo Gallery: A festive Jacob's Creek dinner at the iYellow Loft
At our exclusive Foodism dinner, readers enjoyed a delicious meal from chef Adam Hynam-Smith paired with Jacob’s Creek Double Barrel Shiraz.
Published: Wednesday 29th November 2017
Great wine and conversation flowed from start to finish as we tucked into a thoughtful meal prepared by Australian-born chef Adam Hynam-Smith. The menu included an autumn tartlet of potato, radish and foie gras jus and beef cheek with compressed melon and oyster cream.
His creations were an ideal match for Jacob’s Creek Double Barrel Shiraz. This smooth, rich wine is crafted from shiraz grapes grown in South Australia’s famed Barossa Valley. Using their signature Double Barrel technique, this shiraz is matured in traditional wine barrels before finishing in aged whisky barrels for additional complexity.
A big thanks goes out to chef Adam Hynam-Smith (click here to buy his street food cookbook) for an incredible meal and iYellow Wine Club for welcoming us in their beautiful venue. We look forward to the next one!
Click here to see the album on Facebook and tag your friends.