Menu
Amuse Bouche
Ceviche of Tasmanian Salmon with Avocado, Tomato,
Chilli, Coriander & Topped with Salmon Roe
Paired with a Lindaure Fraise
Entrée
Szechuan Pork Salad with Rocket, King Island Feta,
Italian Sweet Cherry Vinegar & Joseph First Pressed Extra Virgin Olive Oil
Paired with a 2006 Wirra Wirra Church Block Cabernet Sauvignon-Shiraz-Merlot
from McLaren Vale
Pallet Cleanser
Lemon Sorbet
Main Course
Fillet of King Island Beef with Dauphinoise Potatoes,
Sweet Potato Mash & A Red Wine Blackberry Jus
Paired with a 2005 Metala Langhorne Creek Shiraz Cabernet
from Saltram Wine Estate South Australia
Dessert
Amelita’s Amazing Chocolate Fondue with Seasonal Fruits
Paired with a Suntory Lena Banana Liquor over Crushed Ice
Cheese Course
King Island Seal Bay triple Cream Brie,
Maggie Beer Quince Paste and Oat Biscuits
When faced with the challenge of finding a new job after having the dream job of being a Chef. Where does it all lead? Well it has been an interesting few months. I am back in the garbage business. Disposing of it of course. It has been extremely busy and extremely overwhelming at times. I not only get rid of the general waste side of things. Now I deal with the hazardous side of things as well. My cheeky new boss left out the fact, that in my new position I would be dealing with those nasty things called greasetraps, measuring them to be exact. Have you ever seen or smelt one of those things. Nasty and disgusting. Also she left out the fact that my first day would comprise of Hep A & B injections. But the difference with this position is that we recycle alot of it. Which makes me feel a lot better. Also if you remember my previous two posts ages ago, you will remember how traumatised I was at how much we throw away at the dump and how much I loved my job. For those of you who have not seen them, I will provide the links. So this is the best of both worlds.
So how does this coincide with my Dinner Party you ask? Well I had my gorgeous new boss and her husband over for dinner, inclusive of the other lovely young lady I work with and her husband. Out to impress I guess. So this menu above is what I treated her to. K is obsessed with food as I am. So I pulled out a very classy menu and I think I impressed. They loved it. My boss K could not stop taking photos of the food and by the end of the night we were all very inebriated. K is also to get credit for the amazing pictures above. K calls herself, B-Captured. Very clever little name, for a very clever lady. I am exceptionally lucky. I have had some wonderful bosses and this one is a star. We didn't get to the cheese course, we were all stuffed.
So everything has settled down and my routine has sort of gone back to normal. This menu will have each recipe shown in succession over the next 2 weeks. So I hope you enjoy them. And no I am not dead nor in a coma somewhere. Just lost track of myself for a little while. But I found myself and I am back with a vengeance. Thank you everyone for your continued thoughts and support.
Cheers
Amelita aka Squishy
