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Chaîne Brisbane’s first indigenous dinner

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On February 2nd, Chaîne Brisbane curated its first indigenous-themed dinner, in association with professional members Lee Cecchin, Joshue Lopez and Tyson Stelzer. Long-time member, Jim Varghese, represented Chaîne Brisbane at the exclusive third party event. Jim shared La Chaîne des Rôtisseurs’ history, philosophy and values with the highly engaged crowd.

The menu was co-designed by Lee and Josh, with wines matched by Tyson. Following this success, Chaîne Brisbane looks forward to hosting another indigenous-themed dinner for all members very soon.

The menu:

Amuse:
Chargrilled Zucchini ribbon rolled and stuffed with Bush Tomato Mousse and garnished with Red Shiso Cress

-Cape Mentelle Wallcliffe Sauvignon Blanc Semillon 2012
-Cullen Vineyard Sauvignon Blanc Semillon 2014

Entrée:
Ceviche Murray Cod (cut sashimi style) cured with pink finger lime and lemon myrtle garnished with Salad bouquet julienne of salad peas, snow pea tendrils, fennel and freeze dried and fresh mandarin garnished with finger lime pearls

-Clonakilla Viognier 2015
-Yalumba The Virgilius Viognier 2015

Main Course:
Kangaroo Loin seasoned and roasted rare with Pan Wilted Warrigal Green , roasted beetroots, blueberry gel and fresh blueberries drizzled with pepper berry jus and garnished with micro leaves of red witlof, baby purple kale and watercress

-St Hallett Old Block Shiraz 2013
-Clonakilla Shiraz Viognier 2015
-Mount Langi Ghiran Langi Shiraz 2014

Dessert:
Davidson Plum and Hibiscus Pannacotta with White Chocolate and Macadamia Crumble drizzled lightly with sweet honey syrup, the Davison plum and garnished with lemon balm and edible flowers

-Tim Adams Botrytis Riesling 2016
-Mount Horrocks Cordon Cut Riesling

TASTING NOTES

Amuse:

•Chargrilled zucchini ribbon rolled and stuffed with bush tomato mousse; mousse to be made from a reduced bush tomato paste (relish style) and let out with a little cream cheese.

•A piped lemon myrtle flavoured cream cheese; let out with milk so that is thinner than the filling and essentially becomes a flavoured condiment for the zucchini.

•Roasted Fennel seed and almond maltodextrin made on almond oil to provide crunch and texture to the dish.

•Red Shiso cress provides an underlying and subtle lemon flavour to help layer the lemon myrtle flavour profile.

•Served with small fork and teaspoon on a plate. Should be able to pick up the stuffed zucchini with the fork run it through the other components and eat in one bite thus all flavours working together.

Entrée:

•Slices of Murray cod (cut sashimi style) and cured with pink finger lime and lemon myrtle oil /essences. Cryvac for a 4-5 days to let flavours come through.

•Salad to essentially consist of finger lime pearls, julienne of salad peas, snow pea tendrils, fennel and finger lime freeze dried and fresh mandarin, fresh lemon myrtle in order to further build on the flavour profile of the cure with mandarin providing a sweet, citrus backdrop to the lime. Salad to be dressed very, very lightly with clean curing liquid, oil.

•Plating to be simple, clean and minimalist.

Main:

•Kangaroo loin seasoned and roasted rare with a touch of mountain pepper (looking for unadulterated flavour profile)

•Pan Wilted warrigal greens

Witlof (fresh) red and little dressed fresh leaves

•Roasted beetroots / puree with a touch of balsamic and sea salt

•Blueberry gel and fresh blueberries

Slices of fresh red radish

•Drizzle with pepper berry jus

Garnish with micro leaves of red witlof, baby purple kale and watercress to build and layer the bitter flavours of the warrigal greens and the pepper of the pepper berry jus.

Plating to be clean, semi-linear (circular plate) and on one side of the plate only.

Dessert:

Davidson plum and hibiscus Pannacotta.

White Chocolate and macadamia crumble to be made on roasted macadamia, butter shortbread (coarse blitz) with aerated white chocolate chunks to provide texture and support for the Pannacotta.

•Freeze dried plum to provide natural acidity to cut through sweetness of Pannacotta.

Drizzle lightly with sweet honey syrup with the Davison plum (few drops only).

•Garnish with lemon balm and edible flowers for aesthetic and underlying back note flavours.

Plating to be clean and minimalist.

WINE MATCHING

Amuse

Cape Mentelle Wallcliffe Sauvignon Blanc Semillon 2012 https://www.danmurphys.com.au/product/DM_901905/cape-mentelle-reserve-wallcliffe-sauvignon-blanc-semillon

Cullen Vineyard Sauvignon Blanc Semillon 2014 https://www.cullenwines.com.au/product/2014-cullen-vineyard-sauvignon-blanc-semillon/#15

Entrée

Clonakilla Viognier 2015
https://www.danmurphys.com.au/product/DM_330389/clonakilla-viognier

Yalumba The Virgilius Viognier 2015
https://www.danmurphys.com.au/product/DM_903890/yalumba-the-virgilius-viognier

Main

St Hallett Old Block Shiraz 2013
https://www.danmurphys.com.au/product/DM_16577/st-hallett-old-block-shiraz

Clonakilla Shiraz Viognier 2015
http://www.clonakilla.com.au/wine/2015-shiraz-viognier/

Mount Langi Ghiran Langi Shiraz 2014
https://www.danmurphys.com.au/product/DM_900062/mount-langi-ghiran-langi-shiraz

Dessert

Tim Adams Botrytis Riesling 2016
https://www.timadamswines.com.au/buy-wines/

Mount Horrocks Cordon Cut Riesling
https://www.danmurphys.com.au/product/DM_122126/mount-horrocks-cordon-cut-riesling-375ml

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