hello all...
me going out for a nice silver service dinner at a winery by the
sea... 
ahhh... no need to cook!
on the menu for tonight are:
Entree:
stracciatella
-a whole egg whisked through hot chicken broth with parmesan and
flat leaf parsley
smokey bay oysters
-natural or teppanyaki style
smoked salmon
roasted duck fillets
-with salsd of shaved fennel and bosc pear
Main Course:
Beef wellington
-grain fed fillet wrapped in puff pastry with pheasant farm pate
and field mushrooms
South Australian King Prawns and Moreton bay bugs
-pan seared with cream and shallots then flamed in hennesey at your
table...
Paupiette of chicken fillets
-baked with asparagus and prosciutto, underlined with a basil
mascarpone
Sea pearch confit
-on crushed coriander and mustard seed potatoes with balsamic
remoulade
Dessert:
scarpantoni caramelised fig tartlet
-with english lavender mascarpone
dark chocolate torte
-with chocolate buttermilk ice cream
steamed date and golden syrup pudding
-with butterscotch sauce
cinnnamon infused pear
-poached and served with an amaretto chocolate sauce
if I remember to take pics I will post them up later...
