Bernadette O'Shea pairs Dalton Catering with Champagne Collet

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May 22, 2020

Bernadette O'Shea pairs Dalton Catering with Champagne Collet

Luxury catered meals, such as Sous vide Lamb shoulder, chickpea & roasted garlic stuffing, potato gratin, salsa verde & lamb jus, paired with Bernadette's selections from Champagne Collet are available for pick up or delivery.

Dalton Catering

The 'Mini Dalton', Ava
Dalton Catering

Crispy rolled Pork Belly with lemon & herb face, creamed corn & farro risotto
Dalton Catering

Dry aged beef for 6 with mushroom, cognac & peppercorn sauce
Dalton Catering

Sous vide Lamb shoulder, chickpea & roasted garlic stuffing, potato gratin, salsa verde & lamb jus
Dalton Catering

Charcuterie Board

Following the success of her previous two offerings of food and champagne, Bernadette O'Shea is offering another collaboration, this time with food by Jerome Dalton of Dalton Catering.

Originally from Tasmania, Jerome’s passion for food has taken him across the world to 40 countries, living and working in England, Spain and South Africa. Now Brisbane based, Dalton Catering has been catering to people and events since 2003.

Jerome’s food will be paired with champagne from Champagne Collet, whose Brand Ambassador is another Brisbane local and Jerome's wife, Antrim.

Established in 1921 in Aÿ - the heart of La Champagne - Champagne Collet source grapes from vineyards in Aÿ, Hautvillers, Louvois, Ambonnay, Chigny-les-Roses, Mailly, Avize, Oger, Chouilly, Vertus, Villers-Marmery and Trépail. Bernadette describes their wines as "excellent and very elegant".

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Jerome Dalton. Source Jerome Dalton

Dalton Catering’s menu features:

House made paté en croute, pickled golden raisins quince purée & Dalton pickles
Crispy rolled Pork Belly with lemon & herb face, creamed corn & farro risotto
Confit Duck legs, purée of haricots blancs & confit garlic, braised cabbage & macerated currants
Sous vide Lamb shoulder, chickpea & roasted garlic stuffing, potato gratin, salsa verde & lamb jus
Gruyere garlic and fine herb potato gratin
Blanched Greens
Sourdough loaf and French salted butter
Salted caramel tart, roasted peanut, banana & wattle seed crème

All courses will feed 2 people, with dishes are prepared and pre-cooked to perfection at Dalton Kitchen in re-heatable packaging, to be re-heated at your convenience.

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Sous Vide Salmon. Source: Dalton Catering

Bernadette's recommendations:

Champagne Collet blanc de blancs is very striking with classy grapes from Avize, Oger, Chouilly reflecting chalky & citrus flavours and then added chardonnay from Villers-Marmery and Trépail- which show those golden delicious apples, yellow stones fruits and edges of mineral oyster shell. A beautiful stylish wine with a white blossom nose.

Champagne Collet vintage 2008 – an elegant and superb wine from the famous 2008 vintage. It is very structured and has a marvellous length and back palate signature. It has a great acid composition and the chalk and mineral appear through the plums and poached apricots, with hints of ginger shining through the perfectly poised wine, which is mostly grand cru grapes.

Champagne Collet Rosé is very enticing with a delightful effervescence and beautiful silky texture. It is copper-pink in colour and very harmonious – with added red wine to give it the colour. Classy fruit from Aÿ, Hautvillers, Vertus, Avize, Oger and Chouilly, and a palate of peaches, mandarin, raspberries and soft hints of honey entwined with ruby grapefruit and aromas of rose petals

Champagne Collet Blanc de Noirs has a firm palate and signature grapes from Aÿ, Tours-sur-Marne and Hautvillers. It is composed of 85% pinot noir and 15% meunier, and is a true expression of the black/red fruits. It has powerful aromas, and is round and rich reflecting blackcurrants, crunchy blueberries and deep red cherries, and hints of rhubarb,& fine herbs.

Champagne Collet Brut N.V. is a delightful wine composed of Meunier, Pinot noir and Chardonnay. It is a blend of many wines from different crus and quite a lot of reserve wines. There is an enticing nose of brioche and hand made biscuits, followed by a palate of yellow and apricot stone fruit, quince, pear, candied citrus zest and a layer of apple tartin.

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Source: Bernadette O'Shea

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Oysters Freshly Shucked or delivered with your own oyster shucker paired with Champagne Collet. Source: Dalton Catering

WILLIAMS MEDIA spoke to Antrim Dalton about the collaboration.

Essentially we have used dishes that are both comforting and delicious whilst being something that can be enjoyed with Collet Champagnes. The synergy is that I have looked after Collet in Australasia since 2014 and my husband started DALTON Catering in 2003!

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Confit Duck legs, purée of haricots blancs & confit garlic, braised cabbage & macerated currants. Source: Dalton Catering

You offer delivery, is it through your own service or using one of the third party providers?

Everything is 100% done by us, the physical delivery aspect has helped us employ more people instead of subbing it out!

Is pick-up available?

Yes, Tuesday – Saturday at Dalton Kitchen in Fortitude Valley. There is free delivery within 10km of Brisbane’s CBD.

How did COVID-19 affect your business?

In 48 hours we lost 98% of our pre-booked business for the year, we were effectively 'bankrupt on paper'; outgoings were the same though with zero revenue.

Were you able to keep all or some of your staff?

Yes, we managed to actually employ another person full time since deliveries began! We offer part time hours too when we are busy and most Fridays and Saturdays we have extra drivers on the road!

Has your menu changed, have you added new dishes?

Despite the initial shock of the shutdown, we realised we are in fact built for this! Every event or function we cater is 100% different to the last, we adapt on a daily basis as part of our business model, thus we were able to pivot in just a few days.