Babich Wine,

New Zealand Trade & Enterprise Event with Chef Jethro Vincent - The Dharmawangsa

4/22/2016 Soya Yanagawa 2 Comments

New Zealand is a long and narrow island country in the southwestern Pacific Ocean. Their cuisine has been described as Pacific Rim, drawing inspiration from Europe, Asia and Polynesia. And one thing for sure, their climate is ideal for fine wine growing, wineries and vineyards.

I have written a post for one of New Zealand's wine named Matua. You can read it HERE.

The New Zeland Trade & Enterprise event was held in Wine Cellar at The Dharmawangsa Hotel. The event is an interactive cooking demo with the Chef Jethro Vincent. For your information, Chef Jethro Vincent was born in Mount Maunganui, New Zealand. He started his culinary journey when he was 17 years old. After working in London, he came to Bali and trusted to lead Sisterfields kitchen and BO$$ MAN as executive chef. Chef Jethro Vincent is a firm believer in bringing back the classic art of culinary traditions, from home curing, smoking and pickling, to making his own cheese, butter and yogurt. The event was followed by wine pairing exclusive lunch featuring products and produce from New Zealand.

I really enjoy watching the cooking demo. Everything looks easy and fast. But actually, to make his wonderful dishes need time and attention. He showed us 4 of his dishes from the canape through dessert. The dishes are:

- Goat cheese beignet with manuka honey and rosemary
- Asian style beef tartar with quails egg yolk
- Confit Lamb Shoulder
- "Banoffee pie" caramelized Banana

Yup, He made it look so easy. But for your information, it needs a lot of preparation and attention to the details.

Here is something that you should know about New Zealand:
New Zealand is one of the great food providers of the world, particularly dairy, meat, fruit and seafood. 
New Zealand is the larger exporter of dairy products, controlling  40% of international trade. To Indonesia, New Zealand is the largest milk, cream and butter exporter. 
New Zealand's climate, fertile soil and relative isolation make it ideal for almost every kind of production - from sheep and cattle to cropping and horticulture. 
New Zealand is a global leader in lamb and deer meat exports. New Zealand meat has been found to have excellent level of good fatty acids and cholesterol and low level of intramuscular fat. New Zealand is the second largest exporter of frozen beef to Indonesia. 
New Zealand had laws that ensure animals, plants and seafood are reared in controlled and safe environments. Animals such as dairy cattle are raised in paddocks and feed on grass. In many other parts of the world, dairy cattle live in stalls and eat grain. 
New Zealand is the world leading producer of varietal sauvignon blanc, and marlborough is the world's largest region for this style.

On that special and exclusive lunch, we also pair Chef Jethro's dishes with New Zealand wines from Babich. Before we went to the review, here is a glimpse about Babich:

New Zealand Wines
from 1916

Who we are
We are New Zealand's most experienced, family owned wine producer.
Our long standing success is built on a history of passion, hard work, sustainability & innovation. 
What we do
From humble beginnings in 1916 – we’re a family owned business who have worked tirelessly and passionately over the years, learning all there is to know about making the best quality wine New Zealand has to offer - and taking it to the world. This wine has come from the very best and carefully selected wine growing land in New Zealand.
In pursuit of excellence, we leave no stone un-turned. Every decision we make - from the purchase of land to the labels on bottles, and everything in between – is in pursuit of being the best and most advanced in our field. We are non-compromising on quality, and are guided by our deeply engrained values and beliefs, to deliver excellence and value to our customer. 
Why we do it
Put simply, we love wine, it is our way of life. And, from a love of wine, along with a respect and connection to the land as a means for providing – Babich Wines was born. At just 20 years of age in 1916, Josip Babich made his first New Zealand wine - under the name Babich Brothers. With a legacy of solid farming practices in place and a desire to produce only the best quality of wine - created the foundations for what is Babich Wines today. Three generations of wine lovers, who all want to deliver to the consumer the best possible product, representing the best possible value, for every occasion.

Goat cheese beignet with manuka honey and rosemary

Beignet is a pastry that made from choux pastry. Beignets are commonly served with powdered sugar on top, but Chef Jethro's beignet served with the Manuka Honey and rosemary.

Truthfully, I am surprised with the bold and strong rosemary fragrant when I eat this beignet. More surprisingly, it is really elevate the deliciousness of the goat cheese. The Manuka Honey adds sweetness into the beignet. I thought it will overwhelming the dishes, but in fact, it really complementing the beignet. After I have finished my beignet, I have a great feeling that today's lunch is going to be marvellous.

Foie Gras and quince paste cigar with bread and butter ash &
Smoked mackerel parfait with nasturtium pod capers, leaf and tomato essence

While we watch Chef Jethro cooking, we were served another canape like Foie Gras and quince paste cigar with bread and butter ash & Smoked mackerel parfait with nasturtium pod capers, leaf and tomato essence. Both of them has a wonderful presentation. For the foie gras and quince paste cigar has a wonderful texture and taste. The foie gras was light and not overwhelming. And I really love the smoked mackerel parfait. It reminds me to cold chawan mushi. But I really love the broth! the acidity from the tomato and pickled nasturtium pod capers really mixed well and complementing the egg custard.

For the canape, they pair it with this refreshing Babich Marlborough Sauvignon Blanc 2015

Babich Marlborough Sauvignon Blanc 2015

This is a classic Marlborough Sauvignon Blanc which is consistently produced in a fuller, riper, softer style that develops well. Clean, fresh and tropical, with fruit from several vineyards situated throughout Marlborough.

PH 3.2 grams per litre
RESIDUAL SUGAR 3.1 grams per litre
Acidity 6.6 grams per litre
Grapes from: All Marlborough
Variety: Sauvignon Blanc
Alcohol: 13%

Tasting Notes:
Typically pungent with grapefruit, lantana and blackcurrant.  The entry is sweet-fruited and juice with tropical fruits and blackcurrant.  Balance is fresh and lingering.

Asian style beef tartar with quails egg yolk
Candied chilli, coriander, and crispy kumera sweet potato

For the appetiser, chef Jethro shows us how to make the beef tartar. I really admire how he infuse the chili and use it for the mixture. he use kumara, a sweet potato to add some sweetness and texture on the dish. But not only that, he also surprise me by putting the powdered sugar on the top of the dish.

When you eat it, you will be greeted with an explosion of freshness in your mouth. I really smiled when i taste the sweet powdered sugar do its magic. It gives a sweet sensation to the dish, and complementing the tartar.

Babich Hawke's Bay Chardonnay 2014

Specially selected from our two estate-owned Hawke’s Bay vineyards, this un-oaked Chardonnay offers a creamy palate with melon and peach flavours (without the intrusion of oak) and a clean, dry finish.

PH 3.4 grams per litre
RESIDUAL SUGAR 3.1 grams per litre
Acidity 8.0 grams per litre
Grapes from: Hawke's Bay
Variety: Chardonnay
Alcohol: 13.5%

Tasting Notes:
Finely focused aroma of citrus and peach. Biscuit notes. Soft fruited entry, nectarine and toffee flavours. Good length.

Confit Lamb Shoulder
Caramelised onion Consommé with texture of pea, crouton, feta and blood vein sorrel

As we already know, confit comes from the French word confire which means literally "to preserve". It is a method of preservation that the dish was cooked slowly over a long period of time. The lamb was cooked slowly with cured sea salt, fennel seed, bayleaves, garlic and onion. It was served along with pile of edamame, green pea, sorrel, duck fat croutons, green pea panna cotta and brown onion Consommé.

The confit lamb looks so gorgeous and appetising. It has rich textures and fragrant. Really love the Consommé that neutralise the remnant of the lamb's odour and the sweet indulging panna cotta that enrich the flavour. Sweet and savoury tickles my palate to the fullest. Each and every ingredients on this plate really complementing each other.

Babich Marlborough Pinot Noir 2013

We were the first New Zealand company to win a Gold Medal for Pinot Noir back in the early 80's. From several vineyards positioned throughout Marlborough comes this smooth Pinot Noir displaying delicate spice, plum, cherry and earthy flavours.

PH 3.5 grams per litre
RESIDUAL SUGAR 0 grams per litre
Acidity 6.94 grams per litre
Grapes from: Marlborough
Variety: Pinot Noir
Alcohol: 13.5%

Tasting Notes:
Aromas of wild strawberry and cherry. Dark cedar notes with a hint of mint and dried herbs. Ripe, medium weight and good volume with fine tannins and spicy length - finishing with dark fruits and savoury cedar. 

"Banoffee pie" caramelized Banana
Vanilla chantilly cream, dulce de leche, fried pastry crumbs, and banana wafer

Really love the dish. But one thing that I really love the most is the banana parfait. Not because it has rum on it, but it really enliven the orchestra in my mouth. This crazy rich textures will indulge you to the fullest. Oh, if you curious with the name of this dessert, banoffee comes from the word banana and toffee. The dulce de leche has a very strong fragrant and taste and it really complete the dish. For me, this dessert taste wonderful, and I find myself very sad when I noticed that I already emptied the plate.

Babich Marlborough Pinot Gris

From several vineyards positioned throughout Marlborough comes this rich, full bodied Pinot Gris which is partially barrel fermented. It has stone-fruit and spice flavours with a soft finish – medium dry in style.

PH 3.51 grams per litre
RESIDUAL SUGAR 1.1 grams per litre
Acidity 5.9 grams per litre
Grapes from: Marlborough
Variety: Pinot Gris
Alcohol: 14%

Tasting Notes:
The sweet, lifted aroma of proving bread appeals on the nose along with pleasant notes of white stone fruit, with spice and citrus adding to this sensory delight. Sweet Danish pastry and spicy pear tart emerge out of the succulent and sweetly fruited palate. Generous mineral flavours compliment the rich and full weight. Ginger and lemon zest add a pleasing zing to the finish.

Whittaker's Dark Chocolate and Passion Fruit Tart

Seriously, I really admire Chef Jethro creativity. He creatively put something that has a very different taste into the dish and surprisingly it really works. Just like this chocolate tarts. He combined sweet, bitter, sour and savoury on this petit four. Yup, you can taste the salt when you eat this tart.

One thing that I have learned from Chef Jethro, if you put a contradictive taste on the dish, you can taste and more appreciate the original taste from the dish. Salute!

Overall, I really have a really good time at the New Zealand Trade & Enterprise event with Chef Jethro Vincent at The Dharmawangsa. Such a wonderful experience and memorable event.

Have a great day, Godspeed, and Kia Ora!

Wine Cellar
at The Dharmawangsa Jakarta

Jl. Brawijaya Raya No. 26, Kebayoran Baru, Jakarta
Tel: (62-21) 725 8181

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