Bourgeois Dinner in North Melbourne

March 8, 2013

I was very kindly invited over for a dinner party hosted by Y and J, who had taken it upon themselves to cook up an incredible degustation of dishes. I was absolutely blown away by the craft and attention to detail they gave each dish (whenever I entertain it’s all about having a big pot of curry in the middle of the table with a ladle!)

I won’t go into too much detail, but I will take this opportunity to say a huge thank you to Y and J for gracing us with their hospitality. Keep in mind, people, this was a home cooked meal. HOME COOKED.

Beetroot jelly, black russian tomatoes, basil zabaglione, white vinegar creme fraiche. “Too much agar” said Y mournfully, and maybe the jelly was a little stiff, but all the right flavours were there. Crisp and refreshing.

Duck egg custard of blue eyed cod, miso and miring, served with finger lime and a green tea and wasabi meringue. Loved the pops of finger lime pearls.

Chocolate duck, chocolate soil, chestnut puree, sauteed mushrooms and watercress. What a fantastic dish, probably my favourite savoury course. The slightly salty chocolate soil with the chestnut puree was inspired.

Five hour lamb shoulder, torn and served with a smoked potato puree (delicious) and pomegranate.

A palate cleanser of cucumber sorbet, chevre sago, lemon thyme and blueberries. I think “palate cleanser” is a bit of a misnomer here because there were a few too many strong flavours going on to be a palate cleanser in the true sense. I like to think of it as a refreshing transition course from the savoury to the sweet!

Dessert 1: Yogurt panna cotta, rose water jelly, watermelon and raspberries. Yum, Yum, YUM. Good grief did I enjoy that rosewater jelly!

J managed to outdo himself with his second sweet dish; pineapple curd, ricotta cream and biscuit. Again a lovely, light dessert, sort of like a deconstructed cheesecake.

Thanks again J and Y, it was an absolute pleasure; feel free to have me over any time you please!

 

Filed under: Home Cooking

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