They say two hands are better than one, so when six of the best hands in the business collaborate to produce an exclusive menu, it’s worth paying attention to. In a move that made our heart skip a beat, Maxwell Wines in McLaren Vale teamed up with the team from nel. Restaurant in Sydney, to deliver an incredible evening of food and wine.
nel. Restaurant are pioneers of global-infused culinary experiences that are setting Sydneysiders’ tastebuds alight. Their chef Chef Nelly Robinson, accompanied by one of Sydney’s most creative pastry chefs, Jason Brown flew in to Adelaide for the dinner, bringing with them some special ingredients for the degustation.
Maxwell Wine are fast-becoming one of McLaren Vale’s wine AND food hot spots, with their winery restaurant delivering some of the best food on offer. Chef Fabian Lehmann brings his extensive experience to the reputable kitchen – and together with the team from nel. Restaurant, these food wizards prepared a meal that we’ll be talking about for years to come.
With all three Chefs new to our shores, they drew on past experience within Michelin-starred venues in the UK, Norway, Germany and more local icons such as Quay, qualia and Roxy (NZ).
Guests enjoyed innovative dishes from Nelly such as tandoori marinated kingfish with smoked yoghurt, cucumber raita and lobster soil and his now famous ‘Truffle Hunt’.
Wine honours for the evening went to winemaker and owner of Maxwell Winery Mark Maxwell.
If you haven’t dined at Maxwell Wines yet, treat yourself. It’s one of McLaren Vale’s best kept secrets.
Photos by Luke Simon Photography
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