Japanese customers begin favouring New World Wine
By Liao Xiangjun
Tippling Club delves deep into Tasmania’s coastal waters for its second installment, in favour of what many have dubbed as the “Wagyu of the Sea”. A culinary masterclass and three-course dinner dedicated to the lusciously marbled Wild Ocean Trout is taking place on Friday, 22 September 2017 at Tippling Club’s upstairs facility, BIN 38. Conducted by head chef Ayo Adeyemi in the R&D test kitchen, participants will learn about the origins of Australia’s finest ocean-reared trout; as well as get acquainted with chef-owner Ryan Clift’s interpretation of the ingredient and the philosophy behind his approach.
By Liao Xiangjun
By Kerlyn Tan
