On Monday, 11th April 2011, the second Black Tie Dinner this year of La Chaîne des Rôtisseurs of NSW, at Atelier Restaurant was a full success. The members and their guests were spoiled by Chef Darren Templeman and his team, who delivered a well-balanced menu, with the wines carefully selected by the knowledgeable Darren’s partner, Bernadette. We also had the pleasure to welcome Dr Markus Witte, the Bailli of Bremen {Northern Germany} who joined us for a memorable culinary experience.
We congregated in the courtyard where we were offered a glass of a wonderful Vouvray Brut {Domaine Pichot 06} from the Loire Valley, France.
Then some beautiful amuse-bouche were served:
Pea and ham ice-cream, Jamon Ibérico
The green ice- cream was served in a small pastry cone, topped by a fine slice of the best ham from Spain, the Jamon Ibérico.
John Dory fishcakes, Pernod aioli
Delicious, but the aioli was a little bit scarce.
Foie gras mousse tartelette, mustard fruits
Very delicate and delicious
Whipped goat curd cannelloni, balsamic baby onion
Original and tasty.
Once seated, we had:
Ceviche of Hiramasa kingfish, baby heirloom tomato salad, tomato sorbet, vintage balsamic.
The first mouthful was enough to realise that we had an exceptional dish in front of us. It was quite pleasant to notice satisfied smiles all around. We thoroughly enjoyed this wonderful dish of ceviche, to which the Chef gave a touch of individuality.
Chef Daren Tempelman chose the best produce for the menu. And for a good ceviche he chose the world’s best: the Hirasama kingfish, which is a top quality fish from South Australia. It is known for its non-fishy taste, rich and sweet flavour, with no antibiotics.
No need to say that the combination of flavours was excellent. And the baby heirloom tomatoes had the intense flavour of the good old-fashioned- flavoured tomatoes.
Paired with this dish was a 2009 Mont Redon Côtes du Rhône Blanc from France.
Duck consommé, Shiitake mushrooms, seared scallop, Thai basil.
Another dish very well conceived, with small cubes of shiitake mushrooms, topped by a perfectly cooked scallop, and a nice duck consommé poured at the last minute. On the side, some drops of basil gel, and some white ones of barrel-aged fetta. This second course was a delight, with a perfect balance of flavours. Again, a very good reaction on our tastebuds, and discerning palate
Paired with a 2009 Bell Bird Bay Reserve Viognier, Hawkes Bay, New Zealand.
Daube of New Zealand Firstlight Wagyu short rib, confit carrot purée, potatoes and salsify.
Very succulent and melted in the mouth. Darren explained that he used the square pieces ofWagyu short rib instead of the traditional beef cheeks for the dish, because the strong texture was similar, but more tender. The carrot purée {carrots cooked in duck fat} was amazingly delicious, the potatoes and salsify tasty and flavoursome.
Paired with a 2009 Orange Valley Estate Reserve Selection Merlot, Hilltops, NSW.
To accompany the meal some beautiful fresh crusty bread and some Echiré butter were served.
Two desserts were on the menu:
Tonka bean anglaise, rhubarb sorbet, bergamot espuma.
Absolutely delicious! The tonka bean being a fragrant spice, Chef Daren Templeman used the right amount, which gave a very pleasant and distinctive flavour to the crème anglaise.
Bergamot has also a strong aroma, but correctly used is pleasant. {I remember the “bonbons à la bergamote", bergamot candies, from Nancy, which are delicious.}
Here bergamot was used sparingly and the whole dessert was of a high standard.
Paired with NV Torralto Prosecco, Veneto, Italy
New season pear and caramel soufflé, pear sorbet, Poire William milkshake
We enjoyed very much this extensive plate of cleverly chosen pear-based trio.
Paired with a 2010 Pirramimma Late Harvest Riesling, Mc Laren Vale, South Australia.
It was a wonderful gastronomic experience of high standard. The food served reflects David Templeman’s good knowledge of French basics. With a touch of individuality and a choice of first class produce, he created absolutely delicious dishes, which were greatly appreciated with unanimity.
Merci beaucoup Darren et toute votre équipe, pour l’excellente soirée!
Yolande Lebreux
Vice-Chargée de Presse
Bailliage of NSW. Sydney.