A Feast For the Senses, Food Bloggers' Dinner at Bistro CBD
Edit: CLOSED Last night Merivale turned the tables and put four food bloggers into Bistro CBD’s kitchen to cook a dinner for 70 expectant guests. Billy, Fouad, Karen and Linda took up the challenge to cook one course each and what kind of friends would we be if we didn’t immediately book our places? Our group of 16 hungry food bloggers are bright and early and take our seats at our dinner table. Also a shout out to Sarah & Junior!
Cheers! A glass of sparkling is included in the $60 5 course dinner and we toast to our friends in the kitchen.
First course is a Sashimi of kingfish, avocado, wasabi, lime and soft herbs by Simun Dragicevich, Bistro CBD. Beautifully presented, the paper thin slices of kingfish are topped with dollops of avocado and wasabi puree and the zing of lime awakens my taste buds.
Second course is Shish Barak – a Middle Eastern- style dumpling by Fouad. The deep fried dumpling shatters into crispy flakes as I hungrily attack to get to the meaty lamb innards and dip into the yoghurt sauce.
The lighting is pretty dark at Bistro CBD that the industrious Yas whips out his iPad for an external light source haha
Third course was ‘Pork you!” twice cooked pork belly by Billy. The vivid pink paint stroke is the first thing to catch my eye followed by joyful glee that is crisp pork crackling and wobbly soft pork belly. I would’ve liked more of the apple gel mainly because I think I could’ve eaten a bowlful of the stuff. It was tasty oh yes. Give me moar! Moar!
Between courses we duck over to the pass to spy on the chefs hard at work
Deep in concentration
Fourth course was Braised beef in Pedro Ximenez sherry by Karen and it made me weep with happiness (sometimes when you cook i weep), the beef so tender that it practically fell apart with but a nudge from my fork. It was rich, comforting and Karen, it was SENSUAL I want your babies!
Dessert was ‘This and That’ by Linda, a chocolate brownie base with a super light chocolate mousse centre covered in chocolate ganache and topped with a sprinkling of salt; a scoop of smooth lemon olive oil ice cream on crumble and rhubarb jam and topped off with a brandy tuile. What can I say but awesome! Ice cream recipe please Linda!
Oh look humans!
Congrats dudes! You guys were absolutely fantastic and we can’t wait until your next adventure in the kitchen!
