Sunday, March 14, 2010

The day Jamie Oliver came for lunch








The Tf’s had a fabulous time on Friday 12 March at Maryton Park in Marysville.

The day was stunning see sunrise photo, you just knew from that the day was going to be wonderful.
Picture this… a 80 metre marquee with open sides, one long table, 200 guests including UK Chef Jamie Oliver and the regions finest in food, wine, olive oils, bread and one big celebration of recovery!
Surrounded by hills that were burnt in the fires, with trees green and lush like the paddock we were in.
Wow what a day sensational weather and everyone wanted to taste the regions finest, catch up with friends and neighbors, meet new friends and relax in picturesque settings of Maryton Park!

The waiting staff were from Holmesglen Cookery and Bakery and Alexandra Secondary College hospitality group and they were bright happy and enthusiastic.

Please let us tempt you with the menu from the printed napkin:

Canapés
Wagu Beef Brisket, fresh wasabi, shaved Parmesan and EVO Buxton trout on Buckwheat blini, sour cream and fine herbs. Bruschetta of lamb fillet, sambal and eggplant caviar, spinach and fetta tart, cherry tomatoes, olives and onion jam. Jalousie of free range chicken, leek and tarragon fricassee

Presented by Holmesglen Rural Learning Centre & Holmesglen Cookery and Bakery
Paired with Buxton Ridge Molly Jean Blanc de Noir 2006 and a selection of Jamieson Beers.

Table accompaniments
Goulburn Strathbogie Olive Growers Association Olive Oil and Murrindindi Bakeries.

Entree
Buxton Smoked Trout Pate with char grilled vegetables & crusty bread.

Presented by Maryton Park B&B - Chef Tony Thompson assisted by
Lake Mountain Alpine Resort - Chef Steve Penalosa-Munoz.
Paired with Ros Ritchie Sauvignon Blanc 2009 and Mt Samaria White Shiraz 2009
Mains Breast of Delatite chicken filled with spiced lamb, braised with preserved local lemons,
served on couscous.

Presented by My Chef Mike - Chef Michael Jaeger.

And
Twice cooked free range Berkshire pork belly with Mill Spring Farm apple and cumin tarte tatin, braised savoy cabbage, white bean puree and cider jus.

Presented by Ruffy Produce Store - Chef Nigel Robinson
Paired with Kinloch Chardonnay 2009 and Growlers Gully Pinot Noir 2008

Dessert
Lemon and lime Pannacotta with Misty Springs organic wild berry sauce.
Presented by Marysville Patisserie - Chefs: Ashraf and Christine Doos.
Paired with Delatite Late Picked Riesling 2008

Tea and Coffee
Presented by Herb Barn and Great Divide Coffee.

Now we are here to tell you it was perfect, what more could you want?
Now we have it from a good source, that the auctions raised nearly $6,000.00 from the local produce hampers and the Steam combi oven from V-ZUG.
Andrew Embling is really a legend who auctioned in his normal style! It was a lot of fun.
Comments ranged from “best yet”, to “cant wait until next years” to “can we have some more Pinot?”
Jamie simply loved the trout entree, the wines and the Oils - you will get to meet them in a few days.

So we all waved Jamie off as he left in his helicopter waving madly to us below.
Thanks for coming for lunch Jamie your concern and encouragement was so genuine!
All in all a successful day congratulations to all involved!

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