On 20 September 2019 Peter Armitage and Tony Rogalsky conducted a Caviar Masterclass, in conjunction with a luncheon, for 34 gentlemen at The Athenaeum Club in their home city of Melbourne.

Tony supplied three types of caviar, Baeri (Siberian), Oscietra and Beluga along with the mother of pearl spoons. The caviar brand was Giaveri from Northern Italy.

The guests were served caviar three ways, the baeri on the fist, the oscietra on the spoon and the beluga on a blini. Peter gave instructions on how best to enjoy the tasting and encouraged guests to accompany the caviar with separate sips of vodka and champagne. At the conclusion of the tasting there was animated discussion about the preference for vodka or champagne and the merits of each of the caviar serving styles.  Vodka was the winner of "drink of choice" and the oscietra was judged best caviar for its firm eggs and nutty flavour.

The Chef included Japanese flying fish roe and Yarra Valley (Melbourne) salmon roe with the entree and main course for the purposes of comparison. Peter gave a wide ranging talk covering Sturgeon species, changes of production from wild to farmed, geographic spread of production, changes in harvesting methods, production quantities, quality controls and his view on supply and prices.

The luncheon was judged a huge success with many attendees asking for more details on caviar purchase and others commenting that they previously had no idea of the ritual, complexity and industry of caviar.




NV Pommery Blanc de Blancs
Reims FR


Ketel One Vodka


2018 Dandelion
‘Twilight of the Adelaide Hills’ Chardonnay
Adelaide Hills SA


2017 Domaine Metrat et Fils Chiroubles
Beaujolais FR


2017 Mont Rocher Malbec
Vin de Pays de l’Herault FR

Tutored Caviar Tasting
Siberian, Oscietra & Beluga


Blue Eye Cod
fennel, chicken jus gras, Japanese Flying fish roe
& green flying fish roe


'L'Escalope de saumon à l'oseille'
salmon fillet & sorrel Troisgros Yarra Valley salmon roe Parisienne potatoes, carrot & green beans.


Table Platter of Cheese

Gruyère de Comté, quince paste
 cheese biscuits, bread

Freshly Brewed Coffee & Tea



Peter Armitage

Executive Gourmet Australia

September 2019