In November, we hosted a dozen lucky Foodism readers for a festive dinner at the new iYellow Loft to enjoy a delicious meal paired with Jacob’s Creek Double Barrel Shiraz.
Great wine and conversation flowed from start to finish as we tucked into a thoughtful meal prepared by Australian-born chef Adam Hynam-Smith. The menu included an autumn tartlet of potato, radish and foie gras jus and beef cheek with compressed melon and oyster cream.
His creations were an ideal match for Jacob’s Creek Double Barrel Shiraz. This smooth, rich wine is crafted from shiraz grapes grown in South Australia’s famed Barossa Valley. Using their signature Double Barrel technique, this shiraz is matured in traditional wine barrels before finishing in aged whisky barrels for additional complexity.
A big thanks goes out to chef Adam Hynam-Smith (click here to buy his street food cookbook) for an incredible meal and iYellow Wine Club for welcoming us in their beautiful venue. We look forward to the next one!
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