Monday, July 18, 2011

It's Riesling Time: Sat July 30

Forget the stereotype sweet Rieslings you might have tasted before and come discover why Riesling is known as the 'food lovers wine'. Riesling has incredible food pairing versatility and can match with almost any dish...even the more challenging spicy Asian, Mexican or Morrocan dishes.

For the next event, Elisa our Once Upon A Table novice sommelier will guide you through 5 different Rieslings tastings ranging from a range of styles from sweet, dry, semi-dry, light, full-bodied, or wonderfully crisp, citrusy and fruity.

We will be pairing the Riesling with small delicious food dishes that work well with the diverse flavors and characters of the wine. We hope it will be a Riesling Revelation for you. Here is a sneak peak at the menu (note: some items may be adapted slightly).

Welcome drink - Lychee Bellini

Chilean Riesling, San Antonio Leyda or Bio Bio
Char-grilled Scallops served with edamame, grapefruit zest and mint oil

Australian Riesling, Clare Valley
Grilled fish with tacos with mango salsa, salsa verde and crunchy red cabbage

French Riesling, Alsace
Chicken Riesling liver pate with caramelized onions and currents served on warm char-grilled homemade gingerbread

German Riesling, Rheingau or Mosel
Cheeses plate with homemade pineapple and green apple jam

For Dessert, Riesling Pear Ice Popsicles

'It's Riesling Time' will be held Sat 30 July 4:30-8:30pm.
Secret home venue to be revealed the day before.
Total costs per guest $480.

Bookings will be open this Thursday 21 July - 12- 3pm.

Email us at

We have only 12 spaces. First come, first served. Be quick as we tend to sell out quickly.

Bon Appetit!

Once Upon A Table team

Monday, July 4, 2011

Brewilicious photos - a beer tasting extravaganza

Our guests Will and Kai Chin admire the golden, honey colors of the beer

What better way to spend a lazy hot Saturday in Hong Kong than sampling cold, refreshing and uniquely flavoured craft brewed beers with 16 lovely Once Upon A Table guests.

For Brewilicious we collaborated with Jeff Boda, beer guru from Foreign Devil beers who curated and showcased the 6 craft brewed beers. Guests were welcomed with a 'Michelda', a refreshing Mexican beer cocktail made with chilled beer, lots of ice, a few drops of Tabasco sauce and a wedge of lime.

Jeff started the tasting in a tiny Japanese fishing village, where they brew a complex blonde ale with tart citrus notes. It was then on to Belgium for something a bit darker, with a hint of caramel, from the local Trappist monks. We finished our journey in America with a Rogue Chocolate Stout, made with real chocolate and accompanied by home made Twix. Jeff had one last adventure for our guests, perhaps the most surprising been many of them had ever tasted, a 15 year old aged Samuel Adams Triple Bock with the smoothness of Port.

The tasty plates of food we matched to the flavour of the beers, were gobbled up hungrily.

Special thanks to one of our guests Andrew who generously opened up his home in Sheung Wan as the Brewilicious secret venue.

Thanks also to our awesome guests!
Menu Message in a Bottle
Lovely guests Karen and Yeeman
To complement the refreshing North Coast Blue Star Wheat Ale,
Shreya made warm roast fennel and gouda cheese tarts
Jeff the beer guru passionately sharing his love and respect for craft brews
Guests chilling out and savoring the full flavors of the beers
Check out the beautiful golden, honey colors
Angie's Whitefish Sashimi Bruschetta with coriander, red onion and lime juice...very moreish
Topping up again
Beautiful beer labels
What better to pair a crisp, malty amber ale beer than ale marinated chicken. yum Argha!
We think the Trappist Belgium beer making would have enjoyed kicking back with some strong cheeses, homemade strawberry jam, homemade pineapple jam with ginger and homemade paprika crackers.
The lovely ladies guests - Jana, Fu Ting and Agatha
Thank you from the Once Upon A Table Team - Argha, Shreya, Angie
The ultimate sweet tooth fix - Homemade Twix bars with crunchy shortbread,
chewy sweet caramel and milk chocolate
To finish a 15 year vintage beer that tastes like a port or sherry!!

Shreya's Easy Peasy & Moreish Artichoke Dip Recipe

Prepping the artichoke dip
A bit of a cheat but super easy - canned artichokes

Shreya's Artichoke dip was a highly requested recipe from our 'Explore the Spice Route' guests in May. The recipe is super easy but very tasty indeed! We served this with warm thin homemade fennel flatbreads. Yum!

1 can or artichoke drained and chopped roughly (available at any big welcome supermarket)
1/2 cup mayo
1/2 cup sour cream
3/4 cup grated parmesan
Pinch of salt
2 teaspoons of fresh grated nutmeg or nutmeg powder
2 pinches of paprika

Mix all ingredients together in an oven proof dish and bake for 30 mins at 180C til it sets well and looks slightly golden brown on top. Let it stand for 5 mins before serving. Sprinkle with a with pinches of paprika for a bit of color.