From the archive
Pairing dinner: a useful planning study.
An earlier four-course winery dinner provides a helpful example of menu progression. It moved from a bright seafood opening through pasta and a slow-cooked main course to a fruit-accented chocolate dessert.
The lasting lesson is structural: begin lightly, build richness in stages and give each course a distinct role. Beverage pairings should support the food rather than compete with it, while dietary requirements need to be resolved before the menu is finalised.
This historical occasion has ended. Its former pricing, ticketing instructions, presenters and time-specific reservation details have been removed to avoid suggesting current availability.