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It's one of those "tough job, but someone's got to do it" moments when you're asked to sit down with a first-class farmed caviar producer to sample some of their product...
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Time to strap on the eating boots, folks: Taste of Sydney is back in town this month.
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Our restaurant critics' picks of the latest and best eats around the country this week.
Note You'll need to begin this recipe a day ahead. Crème de mûre is a blackberry liqueur available from good bottle shops. If unavailable, substitute crème de cassis. You can use frozen blackberries for the jelly and the syrup.
You know that when a grape variety or a wine style appears under a Jacob's Creek label it has jumped the fence from niche to mainstream. So with bottles of Jacob's Creek moscato lurking in bottleshop fridges across the country, I think we can safely say that this sweet, spritzy style is here to stay. Moscato is a great wine to have on hand during summer: as well as being a deliciously refreshing, fun drink on its own, it's also the best accompaniment to fruity, lighter desserts such as this trifle. Modelled on the gently sherbety moscato style popular in the north-west of Italy, the best Australian examples benefit from our advanced cool-fermentation techniques and our heritage of working with fruit from old muscat vineyards.The light alcohol (around 5 to 8 per cent) doesn't clash with any flavours or textures in the dessert, the sweetness of the wine can cope with the sugar without being cloying, and the sherbety fizz helps clean the palate. Pink moscatos have more fruit weight and flavour intensity than white moscatos thanks to the inclusion of red wine (or some contact with the skins of darker-coloured muscat grapes during fermentation), and this oomph is just what you need to match the richer flavour of the berries.