January in Pittsburgh: Freezing Cold, darkness, no barbecuing.

January in Australia: Warm and Welcoming, beaches full of sun-bathers, summer gatherings for great gastronomical excitement surrounding the mid-summer Australia Day celebration.

We cannot fly you Down Under, but we can share a small piece of Australiana with five Australian wines and five courses prepared by Kate Romane at Black Radish Kitchen.  Warm up your January with us!

Kate and Jack

First Course 
smoked white fish crostini with chives
bresaola, basil, green bean and mountain bleu
dates stuffed with herbed goat cheese
grilled radish, carrot with caper butter

Jansz Sparkling Brut Tasmania NV

Second Course
shrimp & snow crab fritters with lemon aioli, pickled roots, parsley

Cape Mentelle Sauvignon Blanc Semillon Margaret River 2015

Third Course
mixed greens with citrus, goat cheese, salted walnuts

Who drinks wine with salad?!?

Fourth Course
lamb cacciatore over saffron rice with pignoli and red onion

Moss Wood Ribbonvale Cabernet Sauvignon Merlot Margaret River Australia 2010
and
Penfolds Bin 28 Kalimna Shiraz South Australia 2013

Fifth Course
semi-sweet chocolate with macadamia nuts and sea salt
hazelnut biscotti
almond macaroons

The Chook Sparkling Shiraz South Australia NV