Five-star dining inspiration

Miele for Life partner, Champagne Taittinger, shares their top picks for fine food and dining this Easter in Australia and New Zealand.

Urbane Restaurant, Brisbane

Urbane has set its mark as an iconic Brisbane destination, having won a number of awards for its overall philosophy to provide the highest quality food and service. With inspiration drawn from its customers, travels and appreciation of the surrounds of Brisbane, you’ll be coming back for every celebration. Be sure to try the Lobster Consommé followed by a glass of Taittinger Prestige Cuvée, of course!

 

Photo credit: Urbane Restaurant

 

Wildflower, Perth

According to Champagne Taittinger, Wildflower at COMO The Treasury in Perth CBD, should be top of your list when searching for a feast with picturesque cityscape views. Best known for its Dry Aged Wagin Duck, this dish is topped with Wildflower honey, warm spices, semi-dried heirloom carrot and rosella. The delicious meal is perfectly matched with Champagne Taittinger Prestige Rosé – it’s bright red berry fruits will elevate the taste sensation and compliment the warm spices of the dish, delicious!

 

Photo credit: delicious. 

 

Di Stasio Citta, Melbourne

From the master behind Café Di Stasio, Ronnie Di Stasio and team have recently opened the long-awaited, Citta Di Stasio in Melbourne CBD’s ‘Italian quarter’ on Spring St. Our top pick is its homemade pasta of the day, giving you a little taste of Italy from the heart of Melbourne! Next time you visit, why not try its Spinach and Ricotta Gnudi with a glass of Taittinger Prestige Cuvée – cheers!

 

Photo Credit: Di Stasio

 

Cocoro, Auckland NZ

With Cocoro’s menu described as ‘verging on faultless’, it’s no surprise that people are rushing to Cocoro’s intimate space and that it has been awarded Cuisine’s coveted Three Hats. Cocoro translates to ‘the heart and soul’ which is exactly what it aims to deliver. Its offering ensures that diners have a distinctive experience, with a reminder to treasure each extraordinary moment in life as they tend to only come once.

Only the freshest ingredients and sustainably-caught seafood are used to create the delicious degustation. Champagne Taittinger suggest the Ora King salmon & long line caught Leigh snapper and New Style sashimi with Taittinger Prelude – the bright acidity in the wine will cleanse the palate between bites of this elegant fish but not overwhelm the delicate flavour and characters of the dish.

 

Photo credit: Cocoro

 

True South, Queenstown

The award-winning True South Dining Room at the Rees Hotel in Queenstown prides itself on using local produce and creating dishes for the region. Working with high quality local suppliers, it reduces food miles and encourages sustainable practices. Next time you’re in town, Champagne Taittinger recommends the Southland venison loin, beetroot, new season corn, pickled plums and granola with a glass of Champagne Taittinger Brut Millésimé – cheers!

 

Photo credit: The Rees Hotel