To celebrate Christmas 2011, the Members of La Chaîne des Rôtisseurs and their friends gathered at “The Sheraton on The Park "in Sydney , for a wonderful dinner, prepared by the Sous-Chef Desmond Carneiro, the Executive Sous-Chef Kazi Hassan and their team. Our "Vice-conseiller culinaire", David Reberger selected the wine, to match the evening's courses.
Two outstanding amuse-bouche were served accompanied by a glass of Cloudy Bay Pelorus-Vintage 2006.
Once seated, we had:
Grilled scallops, ginger pumpkin purée with toasted pumpkin seeds and basil.
The flavorsome scallops which have been marinated in star anise and chili, sat on the pumpkin puree spiced with fresh ginger. The perfectly toasted pumpkin seeds brought a note of crispiness to it.
Wine pairing: Grosset Springvale Riesling 2010.
Steamed red snapper with wild mushrooms and lemon grass consommé.
The fish was served with a small jug of consommé on the side, of which, its content was to
be served at the diner’s discretion.
The consommé was very clear as it should be and had an outstanding combination of flavors.
Wine pairing: Victory point Chardonnay 2008.
Roasted pheasant with a radicchio and chestnut salad and natural jus.
Quite a generous portion of meat, but the accompaniment was not at everybody's taste.
Wine pairing; Te Mata Awatea Cabernet Merlot 2009.
Roasted venison loin with pear and celeriac purée complimented with baby kale and cocoa spiced jus.
Our Chefs chose some organic venison for this dish and the loin was perfectly cooked. To accompany this, a rather unusual pear and celeriac purée spiced with some cayenne pepper; some baby kale, and all surrounded by a cocoa spiced jus.
Wine pairing: Tahbilk Eric Purbrick Cabernet Sauvignon 2004.
DESSERT: Chocolate terrine with red currants and raspberries.
And the dessert was very “ludique “as we would say in French, by its aspect..!
Decadent chocolate terrine topped by a marbled chocolate feuillantine, on which rested a dollop of “mousse au chocolat"in the shape of a mouse, with a long ribbon tail made out of chocolate.
Very rich, but very creative and a nice conclusion to an enjoyable dinner.
Wine pairing: Barossa Valley E&ESparkling Shiraz 2004.
Fresh brewed coffee and a selection of tea were then offered.
Yolande Lebreux
Vice-Chargée de Presse.
Bailliage of New South Wales.