CHEF DE CUISINE TONIGHT IS MEGAN...
Amuse Bouche...Mushroom with Goats Cheese on Basil
Roast Quail with Witlof, Parsnip, Pear and Honey Salad
Carrot Soup with Hazelnut DukkahOne of the best Carrot Soups I have tasted...Thank You Jason!!!
Baked Scallops with Parsley & Pumpkin Seed Crust
Pan Seared Barramundiwith Pancetta, Cauliflower Puree & Seasonal Vegetables
Pumpkin Cannelloniwith Tomato Coulis and Julienne Vegetables
Eye of Pork Loin
Eye of Pork Loinwith Celeriac Puree, Apple, Coffee Crumbs and Chocolate Oil
Almond Blancmange
Almond Blancmangewith Baby Figs, Winter Strawberries and Sherry
Pear and Chocolate Tartlet
Pear and Chocolate Tartletwith Anglaise Sauce
Cognac-Flambeed Mandarins
Cognac-Flambeed Mandarinswith House Made Vanilla Ice-Cream
Petit Fours...Turkish Delight (delicious) with Chocolate Heart and Leaf
During the afternoon a couple of Carrot Cakes were cooked for one of Australia's biggest Fundraisers...Australia's Biggest Morning Tea in aid of Cancer Research...
Petit Fours...Turkish Delight (delicious) with Chocolate Heart and Leaf
During the afternoon a couple of Carrot Cakes were cooked for one of Australia's biggest Fundraisers...Australia's Biggest Morning Tea in aid of Cancer Research...This course will soon come to an end at the end of June...I have thoroughly enjoyed it, especially working alongside the Apprentices in the College's Restaurant...You Guys Rock!!!
Hey, you sneak in something yummies here! Well done on you last few weeks of the course. What do I like most? Pan Seared Barramundi that is the finsh - Thanks for sharing
ReplyDeleteCongrats on the course ending soon. I enjoyed all the pics of the wonderful food!
ReplyDeleteHave fun with the last few weeks.
Micki
Wow Dzintra
ReplyDeleteyou have done it again...............
my mouth is watering ..after looking at that yummy food
thanks for sharing
Again, as always Dzintra, you have my mouth watering with these amazing looking culinary creations!
ReplyDeletexox
Mich