New South Wales Wine dinner, hosted by the New South Wales Wine Industry Association at the Exhibition Hall, National Wine Centre

New South Wales winemakers are serious about wine, but when it comes to an evening of wine and food they also want to have some fun. Vowing not to have 'just another wine and food dinner' guests enjoyed an evening of taste challenges. 

Master of Ceremonies David Lowe opened the dinner with winemakers matching the State’s various 'terroir' with the concept of ‘marroir'. A tutored tasting with the “Peter Bourne of seafood”, John Susman, during introductory courses including Sydney Rock Oysters and Wild East Coast King Prawns. Lowe then switched from MC to referee over a dinner of NSW lamb. Not so much a debate as insults exchanged across the table, NSW's most opinionated winemakers argued "It's all about the wine". "You're nothing without the States food", was the countering debate from the argumentative foodies. The arguments continued over cheese. The best from across the state were hunted out and offered up for a best cheese with wine vote.