yuletide at restaurant atelier

can you hear the bells ringing? what, it’s christmas already you ask?! never fear for it is just the pre-winter solstice! tonight a gaggle of foodbloggers are gathered here at Restaurant Atelier for a traditional Yuletide dinner featuring Australian Pork


much love to mel for the invite and the lovely stuart from whiteworks for inviting us to partake in the awesomeness that is pork. restaurant atelier was decked out in mini xmas trees, wreaths, shiny baubles and um the sounds of mariah carey’s xmas album…


how can you not smile at the smiley face olive oil?


thick slices of pillowy soft bread with the most awesome butter evah. seriously. EVAH


stewart white from whiteworks pr and president of the food media club of australia


and the wines! oh the wines! Piggs Peake provided the matching wines and boy were they delish!


billy poses with his super sexy cards


entree. pulled neck salad with Crystal Bay prawn; grilled pickled loin of pork with celeriac remoulade; honey-glazed pork hock with roasted apples. there’s something about a plate of separate portions that makes it that much more appealing to me! my fav was definitely the honey-glazed pork which was meltingly soft and had me eyeing everyone elses heh


the foodbloggers whip out their cameras and all of a sudden the room erupts in bright flashes


moisture infused pork is carved at the front of the restaurant and the bloggers scramble to get the money shot


mains. Left: Boned shoulder of pork roasted with a winter herb cure on creamed parsnip and buttered kale. Right: Pot-roasted Murray Valley moisture-infused pork rack with broad beans, pomme cocotte and pine mushrooms. the moisture infused pork definitely lived up to its name! this is no normal pork oh no it is super juicy and magical. if i was stuck on an island with only one animal to eat it would most definitely be piggy. pork belly, bacon, ham, prosciutto, pork chops and zomg pork crackling!


dessert. Poached winter fruits with Christmas pudding ice cream. unexpectedly i loved the poached fruits and like shez, i saved the prunes for last for they were plump and juicy and so very tasty


after returning from a trip to the bathroom helen and i take a peek at the kitchen only to find chef and owner Darren Templeman laughing at us as we ooh and ahh over the gadgets in the kitchen. he is surprisingly cheerful after plating up our 3 courses for a whole restaurant and shows us his extremely well organised fridge and sexy gadgets


heh heh ffichiban’s drawing on the paper tablecloth…
Thanks again to mel, stewart white, Australian Pork, and Restaurant Atelier for the awesome night! also for the sweet sweet 1.2kg rack of pork!