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Sydney Food Event ~> CuisineNow 2010 Lunches

22 Apr

Cuisine Now masterclasses are finished off with a spectacular lunch by the chefs. I was fortunate to have secure my seats for the Michel Roux lunch and the Reine Sammut Lunch. Lunch included matching wines and 6 courses. I guess you want to see what the chefs got up, so enough talking and more PICTURES!

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MICHEL ROUX LUNCH

Creme Caroline - Chilled Cream of Sweetcorn Soup

The soup was creamy and had a beautiful sweetness from the sweetcorn. A fantastic starter to the meal.

Flaked Crab with Yabbies Tails served on Mango and Mint Salsa

Flaked Crab with Yabbies Tails served on Mango and Mint Salsa

This dish was fresh and fabulous. The mango and raspberry salsa with a hint of mint went amazingly well with the mayonnaise d crab flakes. The mango couli was fantastic as well. Yabby was cooked to perfection.

Roasted Loin of Lamb stuffed with Aubergine confir and grilled Pine Kernel 'gateau' of Moussaka and a light saffron flavoured jus

Roasted Loin of Lamb stuffed with Aubergine confir and grilled Pine Kernel 'gateau' of Moussaka and a light saffron flavoured jus

The Gateau was beautifully seasoned, the aubergine was lovely. Amazing textures and flavors, complements the lamb fantastically. The jus gives the dish another dimension of flavor.

Apple and Passionfruit Tartlets

The apple and passionfruit tartlet was delicious. The pastry was cooked perfectly, the sweetness of the apple and the sharpness from the passionfruit combined very well.

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REINE SAMMUT LUNCH

Amuse Bouche of Iced Capsicum with Mascarpone

The Amuse Bouche was delicious with a gorgeous hint of capsicum.

Baked Eggplant with Parmesan

Baked Eggplant with Parmesan

Eggplant was baked with pure tomato sauce and with a Parmesan crust. Eggplant was fantastic, tomato and Parmesan, beautiful finish.

Tomato Risotto with Basil infused oil and pine nuts

The risotto was creamy and had a beautiful tomato flavor to it. Textures from the pine nuts and basil oil to finish was exquisite.

Kingfish baked with Crisped Skin served with a Pistou of Green Vegetables

Kingfish baked with Crisped Skin served with a Pistou of Green Vegetables

The Kingfish was moist and fresh. The green vegetables looked normal but it sure packed a punch. It was textural and surprisingly tasty! The skin was crisp as well complementing the moist Kingfish.

Almond bonbon with Roquefort Cheese and Figs

Warm Tart of Bitter Chocolate with Raspberry Coulis

The chocolate tart was great. Sweetness from the chocolate and a sourish tang from the raspberry.

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It was overall an amazing journey and experience having to taste the chef’s creations. It was definitely great to have Tony Bilson organize this event, so you did not to go overseas to try these wonderful creations. I certainly cant wait for next year for the new batch of chefs, and thank you Tony Bilson for such a great event.

http://www.cuisinenow.com.au/

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