Tasting Australia is Australia’s best foodie event, and the festival is in full swing. As part of the festival, Sammy’s On The Marina have teamed up with Pike Wines to give guests a sumptuous five course degustation.

The Coffin Bay Oysters adorned with cucumber caviar, Tahitian lime, passionfruit, and flying fish roe presented a captivating symphony of flavours and textures. Each plump oyster burst with freshness, perfectly complemented by the crispness of the cucumber caviar and the zesty brightness of the Tahitian lime and passionfruit. The addition of flying fish roe added a delightful pop of brininess, enhancing the oceanic essence of the dish. Paired with Pikes Traditional Riesling, the wine’s vibrant acidity and floral notes beautifully balanced the richness of the oysters, while its subtle sweetness harmonised effortlessly with the tropical fruit elements, resulting in a refreshing and palate-cleansing experience that celebrated the ocean’s bounty with finesse. This pairing exemplifies culinary artistry at its finest, offering a sensory journey that tantalises the taste buds and leaves a lasting impression.

The Yellow Fin Tuna with seaweed jelly, wasabi emulsion, toasted sesame, and black vinegar dressing was a sublime symphony of Japanese-inspired flavors. The delicate yet robust flavour of the tuna was beautifully complemented by the umami richness of the seaweed jelly and the gentle kick of the wasabi emulsion. The toasted sesame added a nutty depth, while the black vinegar dressing provided a tangy contrast that elevated the dish to new heights. Paired with Pikes Luccio Fiano, the wine’s crisp acidity and vibrant citrus notes danced harmoniously with the dish, enhancing its complexity and refreshing the palate with each bite. This culinary masterpiece is a testament to the artistry of fusion cuisine, delivering a dining experience that delights the senses and leaves a lasting impression.

The Crispy Duck Salad with glass noodles, swamp cabbage, glazed pineapple, mandarin, and confit chili was a tantalising exploration of flavours and textures. The succulent duck, perfectly crispy on the outside and tender on the inside, provided a delightful contrast to the lightness of the glass noodles and the freshness of the swamp cabbage and citrusy fruits. The glazed pineapple added a sweet note, while the confit chili infused a subtle heat that lingered pleasantly on the palate. Paired with Pikes ‘Homage’ Cabernet Malbec, the wine’s bold yet refined character elevated the dish, with its notes of dark berries and velvety tannins, creating a harmonious balance of flavours that danced on the taste buds. This dish is a testament to culinary creativity and skill, offering a memorable dining experience that satisfies both the palate and the soul.

Savouring the Red Gum Beef Medallion alongside scallop potato fondant, Thermidor butter, South Australian crayfish ravioli, and lobster bisque was an exquisite culinary journey. The tender beef, cooked to perfection, melted in the mouth, complemented by the creamy richness of the potato fondant and the indulgent flavours of the Thermidor butter. The South Australian crayfish ravioli added a luxurious touch, while the lobster bisque provided a velvety, decadent sauce. Paired with Pikes EWP Shiraz, the wine’s bold yet elegant profile enhanced the richness of the dish, with its hints of dark fruit and subtle spice, creating a symphony of flavours that lingered long after the last bite.

Indulging in the Lemon and Lime Tartlet with pistachio white chocolate crumble and fresh berries paired with Pikes First Cut Riesling was a divine symphony of flavours. The tartlet’s citrusy zest harmonised flawlessly with the nutty crunch of the crumble, while the burst of fresh berries added a delightful contrast. The Pikes First Cut Riesling, with its crisp acidity and fruity notes, elevated the experience, complementing the tartlet’s tanginess with a refreshing sweetness. A perfect union of textures and tastes, this pairing is a must-try for any dessert aficionado seeking culinary bliss.

Sammy’s On The Marina have outdone themselves once again. We experienced five amazing courses matched with equally good Pikes Wines. Adelaide Food Central would like to thank Pervez Alam and all the staff at Sammy’s On The Marina for their kind hospitality, and of course, Jamie Pike from Pikes Wines for their great matching wines.

WHERE: 12 Holdfast Promenade, Glenelg