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Alquimie Serves Truffles
  • Location Rootstock Sydney

Attracting a crowd of over 13,000 attendees, Rootstock Sydney was a raging success. Working with the Wine & Truffle Company from Manjimup in Western Australia and Irrewarra Sourdough, Alquimie served cheese toasties and chocolate mousse each layered with rich shavings of black truffle. Chef Andreas Papadakis (Comida Bebe) turned heads with his innovative interpretations of two classics. 

The festival featured delicious food from restaurants chefs Kylie Kwong and Martin Boetz amongst others. The food was a welcome compliment to a worldly array of natural and sustainable wine producers. Pushing the boundaries of conventional winemaking, younger winemakers such as Patrick Sullivan and Si Vitners presented wines with more established producers including Jasper Hill and Cullen. Radikon, Pyramid Valley and Poggerino are just a sampling of the strong contingent of international producers that were available for tasting. A theatre for ideas, Rootstock Sydney provided consumers and winemakers alike, with the opportunity to share philosophy and values which extended far beyond the vineyard — a celebration of generosity.

Rootstock Sydney is a not-for profit festival based on the philosophies of artisan, sustainable, authentic, natural, organic and biodynamic. The 2014 festival was held 8–9 February at Carriageworks, NSW.

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