Amid strict measures to halt the spread of COVID-19, well known Brisbane personality and French champagne authority, Bernadette O’Shea has taken time out from her “frantically busy” schedule to bring her luxe dinner experiences into the homes of Brisbane's foodies. 

In collaboration with awarded chef Josh Lopez of The Wolfe restaurant in East Brisbane, Bernadette is pairing contemporary Australian meals with a selection of lovely Palmer and Co champagne, home delivered between Tuesday and Saturday.

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Bernadette O’Shea and  Josh Lopez are collaborating to deliver champagne and lobster to Brisbane homes. Source: Bernadette O’Shea

Bernadette’s exceptional palate, profound champagne knowledge, and inimitable enthusiasm has been honoured in Australia since 1984, when she became the first non professional woman to win the coveted Vin de Champagne Award, an award she currently co-judges. The full-time champagne consultant and educator has been honoured with numerous awards, including being inducted as a Dame-Chevalier of the L'orde des Coteaux de Champagne and was made a Dame Officier of the order in 2010, and in 2014 appointed "Dame Chambellan". She has also been invested with the Chevalier de l’ordre du Merite Agricole, a knighthood from the French Government for her contribution to the champagne industry.

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Bernadette O’Shea enjoys a huge personal following of former and perennial students. Source: Bernadette O’Shea

The tantalising menu includes lobster rolls, chicken roulade, Veracruz fish tacos, and a ‘dessert of flowers’, including rosewater & sunflower seed pudding, lavender cream, and blossom caramel.

Paired with the food selection, Bernadette has chosen three matching champagnes from Palmer and Co –

• Palmer Champagne Brut Réserve NV, 50% chardonnay 40% pinot noir, 10% meunier: "Lovely white Iris flowers on the nose, with a palette of golden apple, candy, lemon, orange pith, grapefruit and fresh pineapple supported by a pot pourri of delicate red fruits, subtle notes of grilled hazelnut, figs and a discreet touch of buttery brioche. Wonderful structure and finish. This wine ages for a minimum of four and a half years."
• Palmer Champagne Blanc de Blancs NV, 100% chardonnay: "This is a wine that conjures the chalky soil of the region with its minerality and ocean-breeze salinity, but offers layers of charming citrus, pink grapefruit and tropical fruits reminiscent of crushed fresh Pineapple, with floral white notes, nuttiness and delicate layer of lime crème brulée. Long elegant finish. Entirely from the 2013 vintage." 
• Palmer Champagne Vintage 2009, 50% pinot noir, 50% chardonnay: "Palmer vintage wines are always an even split of Chardonnay and Pinot Noir, all from 1er Cru and Grands Cru vineyards in Montagne de Reims. The 2009 displays beautiful preserved citrus, golden apple and delicate red wild berries  light, and generous aromas of French toast and honeycomb.  A striking wine with indulgently long finish. 8 years on lees."

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Source: Palmer & Co

“Palmer & Co champagnes contain a high percentage of Chardonnay grapes - the acid perfectly cuts through the fat and salt and degreases the palate. Just perfection when combined with Josh’s delicious food. The rich and gorgeous chardonnay in Palmer & Co is a perfect match with the rich and gorgeous lobster rolls. Any of the three choices will pair nicely with any of the dishes,” Bernadette told WILLIAMS MEDIA.

WILLIAMS MEDIA spoke with Josh Lopez who said, “Bernadette has honestly been an angel at this time for us and we are just blown away with all her efforts to help us at this dreadful time. We cannot thank her enough!”

How quickly was The Wolfe able to implement the change to take away?

We started a takeaway lunch offering on 17 March as COVID-19 was starting to hit.

We began with the lobster rolls and then further expanded as things quickly escalated. On 23 March we started offering dinner takeaway including a pop up taqueria.

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Veracruz Taqueria Fish Tacos featuring local reef fish battered in cornflour, Veracruz salsa, capers, white cabbage, chipotle, lime, cilantro. Source: Josh Lopez

Are you offering delivery as well as take away?

People are now getting cold champagne and lobster to their door! 

We expected delivery to play a significant part of the COVID-19 situation and so we deliver within 4km of the restaurant ourselves and are also available on UberEats and Deliveroo. 

Were you able to keep your staff on?

Keeping our staff employed was a big motivation to invest in takeaway. We did not stand down or let any staff go. We have been able to give a couple of smaller shifts to some of our casuals.

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Salad of spanish mackerel, candy melon, fennel, myrtle. Source: Josh Lopez

How has your menu changed, have you added new dishes?

Our fine dining options from The Wolfe menu are limited to a Spanish mackerel and melon salad and our signature oysters + roe. However, in that premium Queensland seafood vein we introduced lobster rolls and scallop chips. 

We knew we would need to offer a more family friendly option as well and so we launched the taqueria pop-up called Veracruz, named after the beach side city in Mexico. Josh’s Latin heritage steered our decision. Tacos are what we would choose to eat at home and knew we could do well. 

We offer pork, beef, fish, chicken and vegetarian tacos with sides including charred corn and tequila pineapple. We also offer dessert options including churros which are gluten free. 

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What are the favourite/most popular dishes?

The lobster rolls are the most popular because it is a little bit of luxe to brighten your day. The lobster is North Queensland reef lobster called painted crayfish, and they also include roe with Hervey Bay scallop and cucumber for freshness. 

The fish and pork tacos are also very popular with some more authentic methods with good quality local ingredients. 

For coeliacs, the gluten free churros with Kahlua Dulce de leche is pretty popular. 

What are your normal trading hours?

We offer lunch and dinner Tuesday-Saturday 11-2:30 and 5:30-8pm.

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