Thursday (18 October 2007) evening at the Hyatt Regency
Adelaide competing in the Tasting Australia Life Style
Food Channel Australian Regional Culinary Competition,
The Shoalhaven Region was propelled onto the food and
wine scene in a very big and unexpected way.
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The small team from The
Gunyah Restaurant at Paperbark Camp at Jervis
Bay won a Gold
Award for Food and Wine Matching and were recently
informed that they placed 4th overall just points behind
third place for the best region.
The Gunyah team were invited to compete along with 19
regions around Australia, most of them well established
Food and Wine growing regions including Margaret River,
Barossa and Hunter Valley. Shoalhaven was the minnow.
Head Chef Gary Fishwick, Apprentice Joshua Riley and Chef
Hamish Gilbert along with their Team manager Amy Fishwick
did it all by themselves, with some help and support from
the owners of Paperbark Camp. Other teams had sponsors
for expenses and practiced for months for this Biennial
event and some had been competing for the past 10
South Coast of New South Wales was in for the first time,
to win a gold medal was a huge leap forward for our area.
The judges and audience at the Award dinner were top
chef's and media from all over the world and came up to
The Gunyah team afterwards congratulating them and
wanting to know more about their restaurant and local
The wines were chosen by the team themselves after trying
to get ' expert ' help from sommeliers in Sydney. It was
obviously not needed, as the team chose a:
Coolangatta Semillon to match the Entree of The Gunyah
Shimbah Plate, consisting of Shoalhaven Yabbies and
Greenwell Point Oysters.
Cambewarra Verdelho to match the Main of Seared Ulladulla
Blue Eye Cod, with Eggplant Jam, Tomato Relish and
Pumpkin & Rocket Salad.
A dessert wine from Seven Mile Vineyard at Shoalhaven
Heads to go with the dessert of Lemon Myrtle and Iron
Bark Honey Bavarois.