Chefs of Canberra Truffle Dinner @TruffleFest @ VisitCanberra

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Last week some of Canberra’s best chefs created an amazing truffle gala dinner  at the Arboretum’s Conservatory Restaurant  –  a highlight of the 2016 Canberra Region Truffle Festival featuring truffle themed dishes and Canberra wines.

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The evening commenced with canapes of truffled Belvedere shooters and truffled popcorn from Chef Janet Jeffs and the Ginger Catering Team. This was served with 2012 Mount Majura ‘The Silurian’ Sparkling Chardonnay Pinot Noir and Kosciusko Pale Ale.

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First Course was created by Chef David Revel from Rydges, Capital Hill – a beautiful looking 65 degrees egg with foie gras emulsion, pain d’epices, bronze fennel, red vein sorrel, target beetroot and shaved truffle. The accompanying wine was my favourite of the night – 2013 Lark Hill Byodinamic ‘Mr.V’ Marsanne/Rousanne/Voignier.

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Second Course came from Chef Alex O’Brien who cooks at the Boathouse. Truffle Savoy cabbage, raclette, bone marrow and herb truffle brioche with shaved truffle. Unexpectedly, it was my favourite course. This was teamed with 2014 Lerida Estate ‘Cullerin Pinot Noir’.

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The next course was Chef Sean McConnell and Daniel Flatt’s, from Monster at Hotel Hotel – Wagyu rump with truffle, lardo and turnips – teamed with 2012 Freeman Secco Rondinella Corvina.

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Dessert was a creation of Chef Frankie J Bodel and the Ginger Team – choux truffles, truffle custard, green peppercorns and white chocolate – along with Surveyor’s Hill Sweet Touriga.

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Amanda Whitley, of HerCanberra, convened a panel of local producers who entertained us with their inspiring stories and passion for their products….

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….Jayson Mesman from the Truffle Farm Canberra, Chef David Revel of Rydges and Anne Caine from Lerida Estate.

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A very lovely event and a very fun night out with tables of ten.

Well worth the $112.50pp, all inclusive cost.

Well done Canberra!

 

 

 

 

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