In a convivial atmosphere, we gathered in the functions room, where we were greeted with a glass of the 2007 Seppelt Fleur de Lys PNC, a refined elegant sparkling wine, in which the nutty bouquet and the citrus and strawberry palate pleased the members and their guests.
We indulged in 3 amuse-bouche:
- oysters with salmon roe, served on a bed of coarse salt.
-seared scallops.
- small skewers of Wagyu beef.
It was the time to catch up with friends, to welcome visitors, one from Michigan, Mr J.R. Riem, the Global Culinary Consultant of Rich’s, and to farewell our Regional Bailli, Gunter Steib, who is leaving us, as he has been appointed Hotel Director of Caribbean Cruise Lines in the US.
Our Bailli Délégué, Stephen Marks, and the newly appointed Regional Bailli NSW, Gunter Schaule, thanked Gunter Steib for his many years of service to the New South Wales Bailliage especially the past 6 years as Bailli. His leadership ,determination and involvement in La Chaîne des Rôtisseurs was very much appreciated.
The introduction to the meal was the Tea smoked quail, baby herbs salad and pomegranate which brought up an inquisitive glance, because of the “empyreumatique “taste of the quail, which apart its tobacco flavour, was elegantly cooked.
The 2008 Yerring Station Yarra Valley Pinot Noir was chosen for this unusual flavoured dish.
The second course, an Oven-baked ocean trout with wasabi and pea crush, and a saffron essence sauce, was outstanding as the fish was cooked to perfection. But the normally strong flavoured molecules of wasabi, did not reach all our tastebuds receptors so that the flavour was a little bit lost.
Wine: a 2009 Coates Barrel Fermented Robe Rose.
The third course, the succulent Roasted veal rack, braised shallots, parsnips and beetroot relish was the highlight of the night, as it was remarkably tender, and cooked to perfection.
The wine chosen: a 2008 Tribal wines Auroch Tempranillo, came from the Spanish Acquisition wineries.
As dessert, we tackled a rice pudding served with “crème fraîche " and a wonderfully poached tamarillo, which both compensated the lack of moisture of the pudding.
Served with this dessert, was a sweet wine which had a floral aroma and which was “caressant ".
Andrew Dugan presented us a menu with a limited palette of flavours, nevertheless well balanced. But it is obvious that the emphasis was placed on the methods of cooking that he mastered very well.
Yolande Lebreux.
Vice-Chargée de presse
Bailliage of N.S.W