Wine buffs are well catered for next week, with several dinners slated. The first is at the Bostonian Restaurant at the Great Eagle Hotel in Tsim Sha Tsui. The Castello di Querceto dinner on Thursday (January 31) features a five-course meal with five wines. It pairs oscietra caviar, Dungeness crab and Boston lobster crostini with the Castello di Querceto Vernaccia di San Gimignano 1999, black truffle and celery tortelli with Maine lobster sauce and sizzled rosemary with the winery's La Corte 1990. A main course of braised lamb osso bucco-style with wild mountain lime gremolata and spinach potato cakes with the Cignale 1990, and with the cheese course and dessert, the winery's Vin Santo 1994. The dinner is $688 plus 10 per cent; phone 2375 1133 ext 2070. The Island Shangri-La has its wine dinner at Restaurant Petrus on February 1, hosted by Sylvain Pitiot, winemaker of the grand cru Clos de Tart in Burgundy. The highlight of the evening is a vertical tasting of six vintages of Clos de Tart. The five-course dinner includes duck foie gras with fig chutney and potato bread, served with the Bollinger special cuvee NV and duck pie with Bordeaux sauce marbled with butter, paired with the 1998, 1997 and 1996 vintages of Clos de Tart. The 1995, 1989 and 1985 vintages complement the main course of braised beef cheek in red wine sauce with seasonal vegetables. The dinner is $1,200 plus 10 per cent. Call Restaurant Petrus on 2820 8590 for bookings. Also on February 1 is the Australian wine dinner at Morton's of Chicago in the Entertainment Building in Central. The four-course dinner features mushroom caps with devilled crab paired with the Salitage Treehouse Shiraz 2000, baked five-onion soup with the Picardy Shiraz 1999, a 300-gram New York strip loin with herb-roasted new potatoes, served with the Leconfield Shiraz 2000, and with the cheese and biscuits a Sandalford Shiraz 1998. The event is $495 plus 10 per cent; call 2804 6996. Australian chef Geoff Haviland (above) of Yu restaurant at the Hotel Inter-Continental will teach a class tomorrow on modern Australian cuisine. It's part of a series of cooking classes that Haviland will conduct each month. Tomorrow, students will learn a selection of Australian seafood appetisers including yellowfin tuna tataki, rillettes of Western Australian crab, poached Eden yabbies and marinated Tasmanian salmon, a main course of roast loin of Mudgee lamb in herb and macadamia-nut crust with asparagus, parmesan polenta, ratatouille vegetables and olive oil and saffron dressing, and dessert of pavlova with passion-fruit mascarpone and fresh strawberries. The class is $600 and includes lunch with wine. Haviland also teaches private classes for groups of 10 or more. For information phone Theanna Wong in the food and beverage department on 2313 2328 or e-mail firstname.lastname@example.org .