Great Northern Poultry’s Black Namoi has been featured at the Rare Breeds and Matched Vintages Dinner
Featured as a First Entrée, guests has the privilege of experiencing Great Northern Poultry premium Black Namoi Consommé, with exotic fungi, poached breast, & crispy black skin. It was paired with Grosset Polish Hill Clare Valley Riesling 2016.
Compliments to Vice Conseiller Culinaire Paul WIlderbeek and his team at Saint Luke’s Green in Woolloongabba, as well as Chaîne des Rôtisseurs Bailliage de Brisbane, for this impressive use of Black Namoi.
Images © Andrew Yeo