All about me!
What to do for my best friend and life partner. Dinner? Movie? Quiet Night in? Well I figured a Sunset Picnic would be perfect. While wandering through the supermarket I searched for all the things we both love to fill a basket. Brie, Liverwurst, Proscuitto, Blue Cheese, Fresh Turkish Bread, Plain crackers, French Onion Dip, Maple Flavoured Cashews, Coloured Corn, Liquorice Bullets, Greek Yoghurt, Croissants, Lemon,Lime and Bitters and our traditional gift of Gillian Chocolate Shells.
Linda, Me our puppy Indy, Mickey Mouse rug, Picnic basket and a nice park to enjoy the sun setting. For us perfect. What do you think?
At the big house dinner parties were a royal experience. Beautiful plated entree, played main with silver service vegetables, and plated dessert and petitfours.
The silver service vegetable was my first task to master. 3 varieties each dinner party and they changed each dinner party. Broccoli flowerets, zucchini cut into flowers, stuffed zucchini flower with baby zucchini. Baby carrots, carrot batons in a carrot ring. Baby cauliflower gratins, poms bolligere, poms William, chateau potatoes, bean bundles, cabbage dumplings and the list goes on.
I had to learn many new skills, the most notable would be patients, also vegetable carving, turning(a skill I still love), attention to details, near enough is not good enough and more patients.
Next post some entrees I think. Like share and comment please
In the shadow of Lamington National Park we found a little known corner of South East Queensland “Lost World Valley”. 8 images stitched and adjusted in Photoshop CS6. ISO 100mm, 20mm @ f29 for 1/8sec. The magic colours have been only adjusted with vibrancy and saturation.
“you are preparing to serve a meal to 6 close friends, it is the last meals ever what do you serve?”
My mind and taste buds went mad thinking about the tastes and flavours I would want to appreciate for these final moments. Below is the menu I came up with. Please comment or reply with you own menu.
Pre Dinner – Toasted turkish with avocado and seasalt
Appertiser – Confit Duck and crisp noodle salad with sweet chilli sauce.
Entree – Smoked freshwater trout and salmon roulade, poppy seed crisps and basil oil.
Refresher – Zesty lime sorbet
Main Course – Roasted Rib on the bone with garlic mash, whole corn, sweet potato and snow peas. pan jus deglazed with grange(why not) and reduced to a glaze accompanied by Beetroot relish.
Dessert – Belgian Chocolate silk cake served room temperature with vanilla bean Ice cream and blueberry syrup.
Petit four – Miniture french vanilla slice & hazelnut truffles
Noble one shots
fresh ground Coffee & vanilla latte’.