To start at the end gives a good idea of this special “Danish Rave” inspired lunch. There was a standing ovation for Goldy and Paul Kuiper’s. There were even hats with horns. Enough said.

Canapes. Firstly, hand cured gravlax was served on top of pickled cabbage resting on dark Danish multi grained bread that had been prepared for over a week beforehand and also lightly toasted. Moist and full of flavour.

Secondly, pickled herring mousse served on handmade rye bread. Dressed with small slivers of fresh apple.

Thirdly warmed Danish sausage was served on top of two thin slowly fried potatoes crisps with a dab of Dijon mustard in-between and then topped with pickled cucumber.

The attention to detail was stunning.

Aperitif wine. We started with a Mitchell Watervale Riesling 2008. Very mixed opinions. It was no doubt a local Riesling under screwcap but it lacked a little character and interest. However it all went so not all were underwhelmed. As usual some sherry and a bottle or two of Denmar Chardonnay 2010 saw us through to seating.

Main course. A glance at the photograph above says it all. Beautifully roasted pork with even cooked crisp cracking to die for. Served with red cabbage, boiled potatoes, parsley sauce, rhubarb compote and cucumber.   Danish butter was on offer. No dissenters as to the quality and enjoyment.  

Dessert. Yes a treat from Paul who made and presented us with a light Danish pastry topped with honey, fruits and slivers of nuts. It was warmed before serving. The honey was a sugar replacement making you wonder why sugar is needed at all. Again, much loved by all.

The wines.

$1·         Jamsheed Garden Gully Great Western Syrah 2011

$1·         Cos Pithos Sicilia Pathos Rosso 2011

$1·         Mount Langi Ghiran Cliff Edge Shiraz 2007

$1·         Rosemount Balmoral Shiraz 2007 (special label)

A range of wines that were across the spectrum of depth and style. The Jamsheed was atypical of Great Western despite being made from vines planted in the 1890s. Medium bodied, spicy and a soft finish. The Cos Pithos from Sicily is made in the ancient method using clay amphoras for storage. A blend but 60% Nero d’Avola. A lighter wine in the European mode. Sour cherries, good balance with length that is well matched with food. There were differing opinions to this.

In between the wine sets Goldy had organised to serve three bottles of Aquavit. "Only" 39% alcohol it was rather good. If you had a doze in the taxi/Uber/bus/train on the way home you know why.

The cheese set were very traditional big Aussie wines. The Mount Langi was the lighter and softer of the two but with rich fruit evident. The Rosemount had everything and the kitchen sink of rich fruit. An older fashioned Australian style loved by many the wine had length and structure if not on the edge of jammy. It is the flagship of Rosemount. Both wines well handled the blue cheese.

Cheese and coffee.Our chefs presented us Danish Blue cheese of course. A tangy older fashioned cheese serve with the wonderful breads, a walnut and a rye. Both handmade for the lunch.

Spencer Ferrier presented a Gold Label Vittoria. Whilst a commercial blend it is at the high end of Arabica beans. A good medium bodied end to a wonderful meal.

The ovation for the chefs was heartfelt.