So much to tell you about, I really don’t know where to start!
Firstly, we have just enjoyed our first short cruise, a mini break. Wow! After having always cruised on longer holidays, this one was a superb, refreshing, clear the mind sort of cruise. Oh and did I mention the theme was Food & Wine…aaah wonderful!
Ive decided to start with the Exclusive Chefs table dinner we attended. Limited to 14 lucky cruisers, my first mission onboard the ship was to book. First names down, nailed it!Yes there is a cover charge, yes it is over $100 per person, BUT! the charge does include the matching wines, superb food, with everything fully explained by your wonderful hosts.
On this occasion, we were fortunate to have our culinary creative Chef, Prue Daly who started out with the purchase of a unique inverted bakery in Deagon Qld. Prue had partnered with Peter Gross who was representing Black Pearl Epicure, Brisbane, and last but definitely not least, Tim Davidson representing Wirra Wirra Wines, South Australia.Located near the entry of the Waterfront restaurant, a wonderful wall of wine, provided the backdrop for this highly anticipated evening.
Our hosts were not only engaging, extremely informative, but also very entertaining. The three personalities blended well and provided the guests with an outstanding evening. A mention here to the staff, both back and front of house. Their skills and assistance were above and beyond expectation, for that, I give you a big thank you!Lets get down to the business at hand, indulging in this delicious degustation feast.
Our starter dish consisted of oysters, au naturel. Simple, yet eye catching presentation, they did pair wonderfully with Wirra Wirra’s Hiding Champion Sauvignon Blanc. Prue offered a little tip here, try one of the oysters after pouring a little bit of the Sauvignon Blanc over it. She was right! This completely changed the taste of the oyster compared to the first one. Try it sometime, with this particular wine, it really was a superb little experiment.
The pale straw colour of the wine, with the odd glimpse of green, added to a bouquet bursting with lime, passion fruit, grapefruit and gooseberry, created a wonderful mix, which saw lime juice, enliven the mouth, finishing eventually with the grassy lemon and fruity palate. Yes, I’ve spend a bit of time describing this wine, as you will find it paired with a couple more dishes on this menu.
We moved onto the Chicken Pate and Goats curd. Hiding beneath the thick layer of melted butter, which, as Prue advised, was entirely your choice of eating or moving aside to indulge in the mouthwatering pate lurking underneath. The butter was to provide an interesting touch to presentation. Most certainly did that, with its bright colour and smooth finish.
The light, creamy texture of the goats curd, provided a fresh, clean flavour to match the delicious pate. Team this with the Hiding Champion Sauvignon Blanc, and we have another winning dish.Beautifully soft Gorgonzola Gnocchi followed, delivering a wow factor to the taste buds and teaming exceptionally well with the Scrubby Rise Shiraz Cabernet Sauvignon, hinting at mulberry, dried herbs and raspberry. A bold wine, enhanced by the delicious creamy, cheese enriched gnocchi. Another superb match, perfectly showcasing the produce of all our hosts.
Time to cleanse the palate. Exactly what this Green Bean, Cow Feta, Hazelnut and Fennel Salad was designed to do. Would have to say, this delightfully simple dish, served its purpose well. Enticing cow feta, followed by the soft fennel salad and finished with a crunch of green bean and hazelnut, was just superb. Match this with the zesty lime of the Hiding Champion Sauvignon Blanc and again we race past the winners post!
Palates now cleansed, we moved on to the main dish of the evening. A wonderfully superb Peppered Lamb rack , resting on a Wild Mushroom and Leek Risotto. The intense, ripe tannins of the blended Church Block Cabernet Sauvignon Shiraz Merlot, boldly marched on the palate, providing an extra zest to the succulent peppered lamb and superbly blended softness of the risotto.
How did we finish? Well by now everyone was overflowing with an overwhelming amount of good food & wine, as well as great company. Wth much laughter, hilarity and camaraderie, we moved on to the final dish.Time for the sweet, savoury finish. The visually appealing Berry Cheesecake tasted as good as it looked! Simply delicious! Paired with the deep golden sweetness of the Margan Botrytis Semillon, the burst of berries from the creamy cheesecake was certainly an awesome finish to what can only be described as a superb meal and evening.
But wait there’s more! Black Pearl Epicure supplied some vastly different cheese blends to end the meal. Cream and a dash of sharpness were really the final taste sensations of the evening.
Thank you to our engaging hosts who provided us all with a superb evening of insider knowledge, wining, dining and hilarious entertainment. Support all of their businesses, and don’t forget to book yourself in to this awesome opportunity on your next cruise.
We received a copy of Prue’s the Grass Tree Kitchen Cookbook, autographed by all three hosts, a special copy of the menu and a wonderful group photo to keep the memory alive.
Oh for those of us celebrating our special day, a surprise little plate!
Make sure you treat yourself! Not only are you creating an enriching memory, these experiences are great for the soul!