A sampling of the 'Duck Crawl'

Australian wine expert Roy Moorfield is in town to bring back a culinary tradition that began in Hong Kong, but reached a peak in his native Melbourne. A decade ago, Moorfield dropped into a Cantonese restaurant in Kowloon and ordered duck, then opened a bottle of Pinot Noir he had in his bag. He found the fowl and light red went well together. They then repeated the exercise at another restaurant down the street.

Back home, Moorfield visited Melbourne's Chinatown and re-enacted his Kowloon adventure. Now known as the 'Duck Crawl', this fowl and fine wine combination has become the most popular draw at the Melbourne Food Festival.

'I thought we should try it out in Hong Kong, but the first one is going to be a stationary nine-course duck crawl, in the Oasis restaurant at the Renaissance Harbour View Hotel,' he said. For $595, diners may taste Pinot Noir including from Yering Farm, Bannockburn Estate and Stumpy Gully.