The Mantle Restaurant at TAFE...Chefs de Cuisine...Gary & Lucas!!!

Menu...13th May 2009

Here a couple of weeks have elapsed since my last post...lagging way behind but that's okay I figure...I will catch up with it all...

Gary and Lucas have devised the menu tonight...

These as all the College Restaurant pics are taken on the fly with my camera/phone... Amuse Bouche...
Homemade Ravioli filled with Fresh Crab served on a Tomato Concasse...

Chinese Master Soy Poached Chicken and Mixed Vegetable Salad...

This one looks fabulous...I am a real beetroot lover...

Sage enhanced Risotto served with Oven Roasted Beetroot...

Sadly though I didn't get to taste this one...

This is a very special dish...Roasted Duck Breast served with Shallots and Cherry Sauce on Jasmine Rice and Steamed Choy Sum...

I was working with Gary on this dish...and he has big plans for it...wanting it to be his Signature Dish...he says it still needs developing...

A very secret recipe...well done Gary, and it was delicious!!!

Fillet of Pork with Mixed Mushrooms Ragout and Potato Rosti...

Herb Crusted Tasmanian Salmon Fillet served with Crushed Potatoes and Lemon Butter Sauce...

The only Dessert I managed to get a pic of...

Dark Chocolate Mousse with Spiced Orange Compote...yummm!!!

Have thoroughly enjoyed tonight gang...all the best in your Careers Gary and Lucas!!!

And Gary...you'll get there with your Signature Dish...now I'm waiting for it to pop up on a Menu somewhere!!!

The Mantle Restaurant At TAFE...6 May 2009

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 Dukkah
One of the best Carrot Soups I have tasted...Thank You Jason!!!

Baked Scallops with Parsley & Pumpkin Seed Crust

Pan Seared Barramundi
with Pancetta, Cauliflower Puree & Seasonal Vegetables

Pumpkin Cannelloni

with Tomato Coulis and Julienne Vegetables

Eye of Pork Loin

with Celeriac Puree, Apple, Coffee Crumbs and Chocolate Oil

Almond Blancmange

with Baby Figs, Winter Strawberries and Sherry

Pear and Chocolate Tartlet

with Anglaise Sauce

Cognac-Flambeed Mandarins

with 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...

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!!!