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Caviar: Honestly, What’s All The Fuss About?
Lifestyle|Jun 30, 2021

Caviar: Honestly, What’s All The Fuss About?

What Is A Caviar Flight And Why Is The Caviar Trend So Big In Australia Right Now?
Corrine Barraclough

Caviar has been a lux food item for years but mostly in Europe and Japan. Corrine Barraclough spoke to the team at Midnight Concierge to find out why the caviar trend is so big in Australia right now.

Why are we seeing this rising trend in Australia?

Australian consumers have become increasingly educated and focus on quality and provenance of the food that they eat; consumers are also intent on enjoying the  “experience “ and theatre of luxury products.

Like truffles, is there a season that Caviar is best?

Traditionally caviar is harvested in the winter and spring months in the Northern hemisphere, so for Australia in our autumn and summer months we will see the most premium caviar being imported.

A lot of restaurants are offering Caviar “flights”, how best do I order?

Caviar flights are the best way to find your favourite caviar. Caviar is very much like wine, your palette will dictate what you find pleasurable and it is not necessarily the case that the most expensive caviar will be your most favoured. Caviar has many different flavour profiles that depend on the type of Sturgeon, the environment in which they are grown, the salt used in the curing blend and the maturity (or amount of time the caviar has been left to interact with the salt and develop flavour).

When matching beverages with caviar what do you suggest?

Vodka is the traditional Paring with caviar, the high alcohol, cleans the teeth and the tongue and warms the oesophagus, thus giving a clean palate to receive the caviar, my preference is to start the caviar tasting with vodka and then move on to Champagne, we find that the dryer (low dosage) wines pair / compliment the caviar the best.

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When pairing foods with caviar, is it all about salt or texture?

Texture is important and we suggest accompaniments are kept simple. When you have a good caviar, the idea is not to consume with foods that will over shadow. It’s best to use foods that will carry the flavour of the caviar such as Grated egg, Crème fraiche or cultured butter on Blini, fresh bread or toast, potato (a good crisp is an awesome way to eat caviar). Remember never to use white onion as this will totally over power the delicate caviar, and definitely no lemon as the acid will actually cook the caviar and ruin the texture.

Is caviar an aphrodisiac? If so, why?

110% caviar has huge amounts of magnesium and zinc (essential for sperm motility) as well as 45 vitamins and minerals for Stamina.

How is the best way to serve caviar if we are preparing it at home?

Buy the caviar close to your event and keep in the coldest part of your fridge, serve on a bed of ice and do not use stainless steel or silver spoons, as they will change the flavour of the caviar, use mother of pearl and encourage guest’s to do a traditional tasting first up (Caviar placed on to the top of the hand between the thumb and the forefinger) the science being that this part of the hand has lots of nerve endings and help to gauge temperature, caviar though kept very cold, is best tasted at Blood temperature , when you can’t feel the caviar on your hand , your nerve endings are telling you that the caviar is at the right temperature and ready to taste.

Other than champagne or vodka what else can I drink with it?

Sake is a great option.

Does Caviar have a grading system?

Yes Caviar is assessed into 4 different grades, the grading is defined by the texture, colour, size and flavour of the caviar; the highest grade of caviar is Imperial, the grading of caviar is performed by the Caviar master, to become a caviar master, one must work with another master for 15 years before they can be acknowledged as a master.

How does Australian Caviar stack up against the big names in the industry?

There are no caviar farms in Australia.

Why is caviar popular all of a sudden?

Caviar has become increasingly popular due to a number of factors. The pricing of caviar has become more accessible as production has grown in the last 4-5 years. Lots of younger chefs have embraced caviar and are serving in very cool ways. As more consumers are eating caviar I their favourite restaurants they are more comfortable to buy caviar to enjoy at home. Consumers know what caviar is, but want to understand what all the “fuss“ is about so are inclined to try the caviar “bump“ offer that we are now seeing in many restaurants.

What are your thoughts on sustainable caviar farming?

In 2008, it became Illegal to fish for wild sturgeon, all legal caviar is now produced by aquaculture. This ban has taken the pressure off the wild stock and will allow for sturgeon to increase their biomass again. Aqua culture has also allowed caviar producers to produce much higher quality caviar as with technology all the guest work is removed.

How you can experience caviar for yourself?

Savour the world’s best caviars the Midnight way. Elegant Midnight Models in jaw-dropping lingerie will show you the ropes to create a decadent, delicious, and definitely unforgettable experience. 

Caviar is one of the most sensual foods around, why settle for just eating it off the back of your hand? Now you can try it off the back of a beautiful lady’s hand or neck or thighs instead!  

Either way, washed down with complimentary icy-cold, premium Beluga vodka this experience is sure to stimulate more than just your tastebuds. 

 

Please contact the Midnight team directly on + 61 421 181 116 or bookings@themidnightconcierge.com. All prices are subject to availability and apply Monday - Thursday. Midnight also tailor packages in order to deliver this unforgettable experience right to your door. See more here.

 

Midnight model Chelsea

Midnight model Chelsea

 

A Taste of Midnight

Monday - Thursday. Rates may vary at weekends. 

 
4-hour private yacht experience
10pax 

  • Caviar 200g Siberian caviar, 250g Osietra 
  • 5 x Midnight lingerie hosts 
  • Alcohol - 2 bottles of Beluga Gold line, 2 bottles of Beluga Transatlantic Vodka
  • Food - Oysters, cheese, and grazing table
  • 68 ft Predator

15 pax 

  • Caviar 200g Siberian caviar, 375g Osietra 
  • 8 x Midnight lingerie hosts 
  • Alcohol - 2 bottles of Beluga Gold line, 3 bottles of Beluga Transatlantic 
  • Food - Oysters, cheese, and grazing table
  • 75ft Predator 


3-hour experience at one of Sydney's most premium bars
10 pax

  • Caviar - 200g Siberian caviar, 250g Osietra 
  • 5 x Midnight lingerie hosts 
  • Alcohol - 2 bottles of Beluga Gold line, 2 bottles of Beluga Transatlantic 
  • Food - Oysters, cheese, Croque monsieur, and grazing table
  • Private area at one of Sydney's most premium bars 

    15 pax 
  • Caviar 200g Siberian caviar, 375g Osietra 
  • 8 x Midnight lingerie hosts
  • Alcohol - 2 bottles of Beluga Gold line, 3 bottles of Beluga Transatlantic 
  • Food Oysters, cheese, Croque monsieur, and grazing table
  • Private area at one of Sydney's most premium bars 

 

Photographer: @socialmediastudiosau

Midnight model Chelsea. You can find her at www.itsmidnight.com