Master Chef Vanessa set the scene once again with her creativity and attention to detail. The sous chefs walked into a dark room, illuminated only by black lights with a selection of glow sticks to wear!
First up was the multi-element dish by sous chef Amy, focused on black pepper. A savoury pot of creme with gruyere was enjoyed with homemade poppyseed crackers, beet caissons in fig molasses glaze, grapefruit and pepper jelly with a dust of crushed pepper beet chips. The chefs washed down the tasty elements with homemade black pepper vodka, grapefruit, and thyme syrup cocktail.
This evening we welcomed guest chef Christine, who explored the theme of foods you eat in the dark; seduction, attraction, aphrodisiac foods. She set the scene for the chefs with a romantic candle lighting and a custom playlist. The pulled duck on an earthy lentil cake was enhanced by a cherry and fig confit - delicious! The dish was complimented by her cherry bourbon cocktail, topped with freshly grated nutmeg.
Next up was sous chef Leah's warm salad of beluga lentils, drawing on flavours from the truffle growing region of Piedmont. The braised lentils were served with homemade walnut crackers, braised shallots, mushrooms, roasted sweet potatoes and topped with truffle-infused whipped cream. The dish was complimented by a bottle of Barolo.
For the main course, Master Chef Vanessa presented the sous chefs with black cod marinated many days in dark miso and garnished with black moss served on a bed of black rice noodles bathed in black garlic broth. Expertly cooked, expertly flavoured. The deep flavours of her dish were complimented by a cocktail composed of sake, rambutan, and tonic water, which glowed under the black lights!
Sous chef Abe closed out the evening with a molecular gastronomic exploration of blackberries. Blackberries were transformed into a pile of spaghetti, enhanced with a blackberry component and a side of chocolate covered blackberries. The sous chefs were delighted by the spheres of blackberry yogurt served with blackberry simple syrup, which exploded when consumed. Sangria with fresh peaches and sangria pearls brought it all together. Science is delicious!
Excellent evening. Well done Master Chef Vanessa!
Next up: Master Chef Leah, theme to be decided.