Pig & Pinot dinner @ Chophouse (2)
Saturday, August 21, 2010 - 3:41 pm English | 日本語
Food bloggers LOOOOVE wow factors in food. The evening was certainly one of them – 11kg of slow toasted organic suckling pig curved at the table. *squeals*
What’s not to love about that! Pig & Pinot food blogger dinner
was hosted by Chophouse
, and a group
of hungry food bloggers participated
Adam Heathcote, operations manager of Pacific Restaurant Group, gave a speech – and I were to *ding-ding* and wiggle my fingers at every yummy keyword he threw like juicy, tender, etc. (Yes yes, I was listening.)
Our glasses were poured with Ostler Pinot Gris from southeastern New Zealand, and then the first dish was placed at our table.
The first dish: Jamon & Italian Buffalo mozzarella with roasted fennel, spring onion and almonds.
Silky mozzarella served on top of shaved jamon along with rosted fennel and spring onion. Creamy cheese, perfect saltiness from jamon, sweetness from roasted fennel and spring onion, and the acidity of Balsamic vinegar were such an amazing combination of flavour. It went really well with the Pinot that my wine glass quickly became empty. (and quickly refilled again. yay)
The second: Ceviche of Hervey bay sea scallops topped with Mt Lowe truffle, avruga and apple.
These fresh scallops had the freshness in the texture – you know, that bit of crunchiness/firmness in soft silky texture? Adam explains that the truffle was sourced from Oberon and shaved for dishes less than 24 hours. It was actually quite mild truffle – I thought I was the only one thinking like that and didn’t want to appear to be a pretentious foodie, but I wasn’t alone on this. Phew lol
AND. Everyone suddenly stopped followed by collective gasps.
OH. MY. GOD. Executive chef, David Clarke arrived at our table with what looks to me a golden treasure. With a tail.
Some might say “too graphic” or “so sad” but I can only say “YUM” We quickly whipped out our cameras and shoot shoot shoot! And we weren’t the only ones excited, other guests around us sticked their necks to take a peek. Definitely the highlight of the night that deserves to be the name of the dinner.
The suckling pig was quickly carved by the skilled hands of knife. Oh the cracklings ♥
Hmmm it just gives me shivering by looking at the shot. Crispy golden crackling and succulent juicy flesh!!
And of course we are not afraid of unusual parts of food. All to be eaten.
Side: Cauliflower Gratin
Side: Wedge salad. (hmmm the runny yolk!)
Side: Green beans
The gorgeous suckling pig was served along with these side dishes as well as apple sauce, jus and Harrisa. Along with the main, 2006 Ostler Caroline’s Pinot Noir was poured.
Dessert: Caramelised Banana Cheesecake with buttersotch & peanut brittle
Stuffed myself with the suckling pig, I was sending my prayer – “God, if you have to take me, it’s now.” The lovely cheesecake arrived, and I continue my prayer with “hold that thought.” It looked a bit heavy especially shortly after the pork, but not too heavy at all. In fact, I clean the plate completely.
Dessert: Swiss Milk Chocolate block
“Do you think the chocolate is coming too?” – whispering to Richard. And they didn’t disappoint me. It’s got toffee hazelnuts inside!
Along with the dessert, two bottles of XO Hennessy Cognac and Berta Grappa Nebbiolo Tre Soli Tre were put on our table. I know from previous bad experience, I decided to be caution and pour into my glass veeeery veeeery little. Confirmation: “Grappa is new Italian for Petrol.”
Absolutely fantastic dinner with full of joy – that’s what I can describe the night. Chophouse is opening up a new upstairs section in a few months, and they’ll be roasting different meat every night, and curved to order. I MUST COME BACK FOR THAT.
We were also given a bagful of goodies to take home with. Vacuum sealed dry aged Delmonico, Lindt macarons and Chophouse chocolate, along with David’s 8 steps to the perfect steak instructions. Awww thank you very very much!
Huge thanks to Adam, David, and Sarah for the awesome evening!
hungry.digital.elf. dined as a guest of Chophouse.
25 Bligh St, Sydney
1300 246 748
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