Summer Entertaining with George Calombaris and Alastair McLeod

Last weekend I attended a Summer Entertaining and Plates for Mates event at Emporium Hotel in Fortitude Valley.

We dined with Alastair McLeod and George Calombaris over a 4 course menu with matching wines created by Emporium Hotel’s head chef Scott Andrews.

The night was all about Summer entertaining, and using local and seasonal produce from plate, to pitcher, to patio. We not only had opportunity to pick up some great tips for the festive season ahead, we got to mingle with these superstars of the kitchen.

The evening did have a more serious side, $5 from every ticket and the funds raised from the raffle went to Plate for Mates, a fundraiser for Matt Golinski who tragically lost his wife and three daughters in a house fire on Boxing Day 2011. Funds raised from Plates for Mates go to the Matthew Golinski Recovery Fund Trust and also to The McComb Foundation. If you would like to make a donation you can do so on the Plates for Mates website.

I hope you enjoy the photos from the evening, I do apologise that the quality is not fantastic, I had my camera all charged and ready to go and then discovered when I arrive, there was no SD card in there. My friend Alex and I made do with phones.

Course 1 Coffin Bay Oysters four ways: Natural, Creme Fraiche and Salmon Pearls, Wakame, Steamed with Ginger and Bonito Soy
Paired with 2004 GH Mumm Vintage Champagne (FR)

George and I talking Eatin’ Mess

Course 2 Galantine of Spatchcock with chestnut and oyster mushroom farce, roasted pepper coulis with verjuice jelly
Paired with 2010 Church Road Hawkes Bay Chardonnay (NZ)

The very fun Alastair McLeod

Course 3 Duo of Lamb Cutlets and Rolled Lamb Shank with spring pea and fetta mouse, fondant potato, artichoke and lamb jus
Paired with 2010 Yelland & Papps Devote Old Vine Grenache Barossa Valley (SA)

What a bonus, met Manu Feidel and Ainsley Harriot downstairs in the cocktail bar

Course 4 ‘Bocconne Dolce” Dello Mano Luxury Brownie with chocolate mousse, topped with hazelnut meringue,drizzled with Belgian chocolate fudge sauce and seasonal berries
Paired with Morris Liqueur Muscat Rutherglen (VIC)

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