Each year, the House of Krug honours a humble single ingredient from the culinary world and invites chefs around the globe to interpret it in unexpected food pairings to accompany the latest Éditions of Krug Grande Cuvée and Krug Rosé.

In Australia, Krug has collaborated with iconic waterside restaurant Cottage Point Inn on the Hawkesbury River and its executive chef Steve Hetherington.

From December 1, for the whole of summer, Cottage Point Inn will celebrate ‘Krug x Lemon’ by pairing a new lemon-inspired dish of Aquna Murray cod, green and white asparagus, native lemon myrtle and green strawberries with a glass of Krug Grande Cuvée 171ème Édition. 

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Hetherington says of the pairing, “We decided on a very Australian twist on the ‘Krug x Lemon’ concept, and started with this wonderful sustainable Aquna Murray cod, then added lemon myrtle, which grows all around us at Cottage Point Inn and is foraged by our wonderful partners at Bush to Bowl.

This dish tastes like the Australian bush, and yet is a magnificent match for the Krug Grande Cuvée.”

To celebrate ‘Krug x Lemon’ at Cottage Point Inn, the first twenty customers who order the pairing will receive a copy of Krug’s collaborative cookbook, ‘The Zest is Yet to Come’, signed by Olivier Krug. The cookbook offers readers a collection of lemon-inspired recipes from chefs from around the world to pair with a glass of Krug Grande Cuvée 171ème Édition or Krug Rosé 27ème Édition.

To experience the ‘Krug x Lemon’ pairing at Cottage Point Inn, visit cottagepointinn.com.au to book.

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