I have a very soft spot in regards to Chefs….good chefs, I mean=) I like German and French Chefs in particular. Inside a commercial kitchen most people are not aware of, people that works there mostly possess great humour to alleviate the long hours of tiring work. I greatly missed the jokes peppered with foul language and the camaraderie that is so strongly felt inside the kitchen. Earning respect inside the kitchen is like a rite of passage….once the Head Chefs (the good ones) finds you got potential, they will nurture you to be the best on your field and its up to you to make it a success. It’s like a parent seeing his/her offspring’s potential and offering the best chances to be successful in life….that’s how I felt when I had the chance working in a commercial kitchen. If you are weak and only do this kind of work because there’s nothing else on offer…they will easily detect you and chew you up and spit you out and leave you on the kerbside. You have to have the passion, the calling…..dedication and commitment in order to be a successful Chef.
I would like to acknowledge Brisbane Convention and Exhibition Centre Chefs who successfully replicated the 4 Celebrity Menus, they did a marvellous job…don’t you think? To fully utilise good recipes you have to have good people inside the kitchen and vice versa. The TRIBE loved the selection on offer last Saturday at the Oxford Landing Restaurant.
The Dining Currency Cards are a great concept and the TRIBE did go berserk using them=)
Here’s what was on offer last Saturday’s Good Food and Wine Show on Oxford Landing Restaurant, each entree and mains were paired up with Oxford Landing Estates Wines….
I love the combination of the Trout pieces and the tartness of chopped apples with the addition of the creamy potato slices. It posses the freshness that I need for an entree but still got the protein part that I dearly love.
Coq Au Vin (Rooster/Cock cooked in wine)….here they offered a very hearty main with plenty of mushrooms (TRIBE’s children loves mushrooms!). Even Miss M ate one of the carrots as the plating of this dish was wonderfully executed . Just looking at the dish makes you want to eat it straight away, sauce was richly flavoured with red wine. The potato mash was fluffy and creamy, and the chicken was tender.
Miss M chose this dessert just because of the name, as the TRIBE’s meal progress she was so into tasting all the dishes. I was a bit hesitant about getting this dessert, sometimes you get those too sweet Crème Brulée but I was wrong! Manu’s Vanilla Crème Brulée was a sure winner…the flavours are well balance and the sweetness was just right, I can eat a whole large pan of this as it tasted so light.
* Warm Salad of Squid with Chickpeas and Wild Greens
George Calombaris Main is the B-O-M-B!!!! This dish had the TRIBE wanting more, chicken was super moist and flavoursome. The sauce in this dish was so good, it got the full pack goodness of a rich chicken stock and the sweetness of the chopped celery. This dish is what I call a “comfort food spectacular” specially with the creamy based potato mash. What was left of this dish was cleaned off bones as all of the TRIBE ate this dish.
I’ve never been a fan of soft rich sweet chocolaty dessert but I tell you this….George’s dessert has this weird effect on me, I want to eat more of it as I ate small spoonful bites of this yummy dessert. The pastry base compliments the richness of the chocolate and this dessert have that bitterness element which I love with dark chocolate. The amount of walnut pieces was just right, I’m not a walnut fan but with this dessert…I didn’t mind at all, it added texture and I was really surprise with myself for liking this Tart. Miss M and I shared this dish but we can’t seem to finish it, we were planning to take it home but we don’t have a container to place it in.
*Fennel and Grapefruit Salad
Uhhhmmm…what can I say about Gary’s Main, interesting? TRIBE’s not really a big fan of Lamb, it was basically a minced lamb pie but wrapped in crispy filo pastry. The yoghurt sauce was a welcome accompaniment as the minced lamb was strongly seasoned with Moroccan spices. There’s nothing wrong with the dish…but we were so full by the time we ate this creation.
Mr. Adventurous loved this dessert and Mr. H told me, my little Energizer bunny polished off the Panna Cotta but left the Apricots as he declared it too sour for his liking=)
*Chilled Buckwheat and Smoked Tofu Salad
The Quinoa Pilaf citrusy qualities really complimented the Kingfish, I love the combination of this two. This is the first time I’ve eaten Quinoa and I find this seeds quite interesting, it has that corn texture to it but not much moisture. The Kingfish was quite filling but we ate all of it as it was perfectly cooked.
* Mango and Lime Fruit Cups
We happen to stroll near the kiosk section and saw Matt Moran book signing…I can’t help myself but take a stolen shot=)
The TRIBE saw Dominique Rizzo as we make our way to the Luv-A-Duck stall, so much people around her, somebody taking pictures of her and then another doing a video….her cooking assistants were darting back and forth, looks really hectic…I say! Another stolen shot;P
- The TRIBE enjoyed tasting the different dishes that was on offer at the Oxford Landing Restaurant. We would had love to have tasted all but you can only fit certain amount in a human stomach=P Next time I visit another Good Food and Wine Show will certainly sneak in a small container if we so happen to have some leftover dessert tart like this year….hehehehe! with George’s tart, I would be willing to be shameless…LOL!
- I was thankful for the F&B Attendant who told us that you can request for a bottle of water each time you buy an entree or mains instead of the paired wines. There was no indication on the signage that you can have water inside of the paired wines, maybe the TRIBE missed it? We could have collected 5x bottled waters instead of 1x if we have known this earlier….
- I would like to say, a BIG THANK YOU to all the generous people we’ve met during last Saturday Good Food & Wine Show at the Brisbane Convention and Exhibition Centre, specially the F&B staff and Chefs at the floor that day.