The Art of Tasting


Go on a champagne-meets-epicurean journey with QT Hotels and Maison Perrier-Jouët’s five-part web series, The Art of Tasting, before experiencing your own QT Perth foodie feast.

Champagne has long been reserved for toasts and sparkling breakfasts, but QT Hotels and Maison Perrier-Jouët are teaching us otherwise, with a five-part web series that explores the art of tasting cuvée.


The Art of Tasting follows foodie Melissa Leong and Maison Perrier-Jouët’s global ambassador Chris Sheehy around Australia, as they educate us on everything champagne and epicurean gastronomy.


“Champagne and food pairing is an art, but whilst intricate, it is also something one can immerse themselves in for a truly wonderful culinary journey,” Sheehy says. “We were delighted to partner with QT on this wonderful series that explores the multi-sensory journey of our cuvées and cuisine.”


Between learning how to pop the cork off a champagne bottle and how to pour your favourite bubbles, cameras take you behind the scenes and into the kitchens of five of QT’s Australian hotels – Sydney, Canberra, Melbourne, the Gold Coast and Perth.


Five of QT’s executive chefs use some of their favourite, locally sourced produce to create dishes that perfectly pair with this nuanced tipple – both of which you can taste in-restaurant at each of the aforementioned hotels, until November 17.


This isn’t champagne and oysters, folks. Think gourmet masterpieces that prove QT is more than the art on its beautifully adorned hotels’ walls.


Head to QT Perth to try executive chef Nic Wood’s superb chefs-d’oeuvre of wood-roasted marron, smoked tomatoes, basil and lemon butter. Licked with flame, the flesh of the star ingredient – Donnybrook marron – has a melt-in-your-mouth texture that works in perfect harmony with the Perrier-Jouët Blanc de Blancs.


In Canberra, QT guests can try mushroom crostata with blue borage flowers and a sprinkle of freshly shaven truffle. It’s meaty, earthy and full of texture, beautifully complementing the effervescence of the Perrier-Jouët Grand Brut.


The Duck A L’Orange by QT Sydney executive chef Michael Box features a tender duck leg with delicious citrus notes, balancing well with the Perrier-Jouët Blason Rose.


Seared salmon belly by QT Gold Coast’s Adam Lane is a soft, complex and layered dish that’s equally mirrored in the Perrier-Jouët Grand Brut, while QT Melbourne’s delectably fluffy roast apple crumble soufflé is light and airy, just like the Belle Époque Rosé.


You can watch the full series of The Art of Tasting and book your champagne feast here.