Get Your Yabbies Out

What wine goes best with deep-fried yabbies on bush tomato fondue? With paper-bark-grilled Barramundi, Quandong chutney, and lemon-thyme butter? How about with King Island Endeavour blue cheese, quince paste, and lavender honey? To find out, you'll have to attend the third installment of the Four Seasons Resort Palm Beach's "Visiting...

By Lee Klein

March 18, 2004

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What wine goes best with deep-fried yabbies on bush tomato fondue? With paper-bark-grilled Barramundi, Quandong chutney, and lemon-thyme butter? How about with King Island Endeavour blue cheese, quince paste, and lavender honey? To find out, you'll have to attend the third installment of the Four Seasons Resort Palm Beach's "Visiting Chefs Program" from March 23 through March 29, when The Restaurant (2800 S. Ocean Blvd., Palm Beach, 561-582-2800) Executive Chef Hubert Des Marais hosts Marc Miron, who holds the same position at the Four Seasons' property in Sydney. This will be a chance to meet the chefs and sample the best of the foods from Down Under, matched with the exquisite wines of Australia's Penfold vineyards. Events include tasting menu dinners at The Restaurant ($90 with wines, $75 without), a combo culinary demonstration/wine lunch, and the main event, a Flavors of Australia Wine Dinner on March 29 ($135). For more info, call or go online at www.fourseasons.com. Maybe you'll even figure out what deep-fried yabbies are.

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