Primero Winedown 2020 | News | Primero
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Primero Winedown 2020

Thursday, 10 December saw Primero host our third annual Winedown – an evening to celebrate another successful year under our belt. A balmy evening set against the backdrop of trendy West Perth, our function took to a new home this year at the award winning Gordon Street Garage.

Paul ‘Yoda’ Iskov, the man behind pop up dining specialists, Fervor, guided us through an unforgettable three course culinary journey, introducing us to his favourite native ingredients from around Western Australia and sharing the stories behind them.

Wine tasting by Paul Nelson Wines paid perfect compliments to the locally inspired gourmet menu. Founder and maker, Paul Nelson, shared his extraordinary journey with our guests and gave insight behind the wine paired for the evening.

In addition to Paul Nelson Wines, we also had a delectable range of premium West Australian beverages on offer, including the likes of Colonial Brewing Co, Gage Roads Brewing Co, Black Brewing Co, Eagle Bay Brewing Co, Rocky Ridge Brewing Co and Howard Park Wines.

Thanks to Neighbourhood Events Co for its assistance in organising another exceptional event, and to our clients who attended and helped us see our successes in 2020.

Menu

Pre-Dinner Canapes
Wattleseed lavosh / Sour cream / Finger lime
Kangaroo Slider
Pickled mussel / Seaweed dressing / Geraldton wax
Crocodile / Bloodroot
Emu Chorizo / Wild Rosella

Course One
Macadamia / Lemon myrtle / Saltbush
Cous cous, roasted, shaved, Set lemon myrtle cream, Lemon myrtle emulsion + Oil,
Macadamia milk + LM oil + Maca oil, Saltbush

Wine Pairing – Paul Nelson Riesling ’19 (WA)

Sides – Damper / Smoked butter / Wattleseed Vegemite

Course Two
Barramundi / Seaweed / Samphire
Barramundi, Crispy skins, Smoked Seaweed butter sauce, Roe, Samphire

Wine Pairing – Paul Nelson ‘Karriview Vineyard’ Chardonnay ’17 (WA)

Course Three
Pork Belly / Wild Rosella / Wattleseed
Pork belly, Wattleseed popcorn, Wild rosella puree, Saltbush sauerkraut, Kangaroo tail sauce, Seablite

Wine Pairing – Paul Nelson ‘Karriview Vineyard’ Pinot Noir ’16 (WA)

Sides – Lemon myrtle potato / Beach herbs

Post-Dinner Dessert Canapes
Kuld Creamery X Fervor CoLab Gelato
Vanilla ice cream with browned butter macadamia blondies and pockets of davidson plum marshmallow fluff.

Wattleseed + Bee pollen Miso fudge