On a fine summer evening on June 17, the Australian Trade and Investment Commission (ATIC) decided to deepen ties with the city and in turn the country by hosting a fantastic sit-down dinner. In accompaniment was Australian wine, of course, paired perfectly with each dish by wine connoisseur Subhasis Ganguli. The hosts for the evening were the Australian consulate led by the consul-general of Australia in Kolkata Rowan Ainsworth and trade and investment commissioner Sam Freeman. Held at Gucchi at the Hyatt Regency Kolkata, the scrumptious meal was the brainchild of Ishika Konar, the new executive chef at the city hotel.
Ainsworth spoke in detail about the impending change in tax laws that would allow the import of Australian wines at a fairer price, allowing Indians to get a taste of all the premium wines that the country has to offer. However, in the midst of the best curators of wines and liquor in the city, the menu for the evening had only those wines that are easily available in Kolkata. “Once the new law passes, the prices of mid-range wines will drop by a hundred per cent,” said Ainsworth amidst cheers. Also speaking on the occasion, Freeman who is a son-in-law of east of India (his wife is Assamese, he told the guests), spoke about how at-home he felt in this city. “I am excited to find myself in the changing scenario of trade relations between India and Australia. We want to prioritise all the opportunities we now see in India and a major part of that overarching idea is wine,” he said.
The Telegraph got to be a part of this fantastic evening. Here are a few glimpses.
Shaun and Pinky Kenworthy
Chef Ishika Konar spoke about the nuances of the flavours she chose to include in the evening’s menu
Debashish Sen
Subhasis Ganguli regaled the audience with his knowledge of the wines chosen for the evening. Introducing the first wine of the night, Yellowtail, he said, “This wine hails from the Margaret River, one of my favourite places in Australia that is home to some of the best surfing breaks in the world. It is a Sauvignon blend much like how Bordeaux does it, although the latter is oaked.” He is seen here with wife Smita Ganguli.
British deputy high commisioner Nick Low
Abhishek Datta with Jayshree
ON THE MENU
We began the night with Herbed Goat Cheese on flaky tart with fig jam, paired with Howling Wolves White Cub Semillon Sauvignon Blanc
Creamy Burrata on Avocado and Organic Himsagar Tartar was paired with a glass of Elephant in the Room Jumbo Chardonnay 2021
The Pistachio and Parsley-crusted Australian Lamb Chop with Asparagus Almond Sauce is a dish we still find ourselves thinking about. It was paired with Howling Wolves Red Cub merlot 2016
Pictures: B. Halder