Saturday, October 22, 2016

Launch of Jacob's Creek Double Barrel in Malaysia @ EGG - 8 Gourmets Gala, Sunway

Driven by a culture of innovation, the iconic Australian brand Jacob’s Creek launched its latest blend of unique reds – the Jacob’s Creek Double Barrel.

What does Double Barrel mean? Like whisky, wine is aged in barrels. Jacob's Creek came up with the idea of the unique double barrelling process, whereby their premium red wine range, the Shiraz and Cabernet Sauvignon reds are first aged for 12-18 months in wine barrels, and then subsequently aged in used Scotch or Irish Whisky oak barrels for about 3-months. Whisky barrels have narrower staves, which allows for greater oxygen exchange, hence softening the tannins in the wine and adding another layer of complexity and texture to traditionally barreled beverages.

So, when an exclusive invite came to be some of the first in Malaysia to sample this innovation in winemaking, we knew we couldn't miss it. The Jacob's Creek Wine Dinner took place at EGG - 8 Gourmets Gala in Bandar Sunway, and present at the launch was Brand Ambassador, Jenny Rothenberg who guided guests through an experiential food pairing session of the cuisine and Jacob’s Creek Double Barrel.

Menu for the evening :)

Ms Jenny Rothenberg explaining what Jacob's Creek Double Barrel is all about

The Wine Dinner started off on a high note, with a delicious Pan Seared Foie Gras, paired with the Jacob's Creek Sparkling Chardonnay Pinot Noir. The rich, luscious foie gras, along with its sweet sauce went well with the wine.

This was followed swiftly with the White Truffle Pumpkin Potage. Rich, thick and creamy, the pumpkin soup was elevated with the addition of the white truffle paste. Thanks to the heady truffle aroma and taste, I loved this a lot.

Wood from the two types of barrels used in producing Jacob's Creek Double Barrel range

For entree, we were served a smoked turkey drumstick with a spicy sauce, paired with both the Jacobs Creek Double Barrel Shiraz and Jacob's Creek Reserve Shiraz. When we first tasted the sauce, we thought it was too spicy, but the spiciness grows on you. And I felt that it worked quite nicely with the Jacob's Creek Double Barrel Shiraz.

The Double Barrel Shiraz from the Barossa region has a full body with dark fruit flavours, enhanced by careful use of aged Scotch whisky barrels for finishing. While tasting the two wines, I concluded that the Double Barrel range has a much smoother finish.

For mains, guests could choose between the Poached Lobster with Truffle Garlic Oil or Pan Seared Wagyu Marbling Grade 9, served with the Jacob's Creek Double Barrel Cabernet Sauvignon and Jacob's Creek Cabernet Sauvignon.

The steak was perfectly cooked, and melt-in-the-mouth tender. The sauce was a little on the sweet side though. The Double Barrel Cabernet Sauvignon is finished in aged Irish whiskey barrels, to give it a rich and dense palate, yet smooth and beautifully integrated. Extremely palatable and smooth on the palate, this was definitely favorite drink of the evening. Great wines paired with great food and service definitely made this a night to remember.

For more information on Jacob's Creek, please visit:

Premium Chocolate and French Macaron

Location: EGG - Eight Gourmets Gala, Suite G-01, Ground Floor, Pinnacle Annexe, Bandar Sunway, 47500 Subang Jaya, Selangor. (Parking available at The Pinnacle or park at hotel next door)

Tel: 017-948 8684

GPS Coordinates: 3.070381, 101.609527


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Friday, October 21, 2016

Recipe: Scrambled Egg and Smoked Salmon Wrap

We love Scottish smoked salmon! Although we can get them in KL, it comes with a high price tag... so when we were in Scotland for our holidays, we ensured that we ate our fair share of it! One of the mornings, we made this scrambled egg and smoked salmon wrap for breakfast and it was delicious.

We used Mission Deli Mini Wraps, topped it with scrambled eggs, rocket, juicy tomatoes and a slice of smoked salmon. So easy, and so tasty. :) Perfect for your lunch boxes too.

Watch the Recipe Video  here (link)

Scrambled eggs and smoked salmon wrap
Recipe by Baby Sumo
Preparation time: 2 minutes
Cooking time: 3 minutes
Serves 2

4 large eggs
1/2 pack Scottish smoked salmon
A handful wild rocket
6 cherry tomatoes, chopped
4 Mission Deli Original mini wraps
Double cream
30g butter, cubed
Salt and freshly ground pepper

1. Heat a large frying pan on medium heat, then melt the butter and then add the eggs. Using a spatula, keep stirring the egg - the eggs will take about 2-3 minutes to cook. You should remove it when it looks 90% done (not too dry) as the heat will continue cooking it even after you take it off the hob. Add a touch of double cream (or milk). Season with salt and pepper.

2. Place the wraps on a microwaveable plate. Heat each wrap on full power for 10-15 seconds.

3. To assemble, place eggs, rocket, cherry tomatoes and smoked salmon on a tortilla wrap and roll up. Enjoy!

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