Degustation Ration


IN MY OTHER half life as a gadget man, I recently attended a launch for the new TomTom in-car GPS navigational aid, the Via 620.
But that’s by the by.
What was special about that launch was the food.
The vegetarians had thought to make the organisers aware that they needed catering to, and I’m convinced that we got a better deal than the meat eaters at the table.
I know, I know, my snaps are hardly professional quality, but they give some idea of what I had on my plate that day. It tasted even more sensational than it looked.
So here’s the vegetarian menu from that day:

Canapes –
Heritage tomato and mozzarella with tomato-rice wine dressing
Bellota goats cheese balls with runny honey and toasted macadamia
Grilled vegetables on sourdough crostini, roasted capsicum salsa and horseradish cream

Main course platter – 6 different dishes from the Dine Signature Series
Seasonal soup
Beetroot and feta salad
Tempura spicy dahl inari pocket
Tomato and basil risotto
Pickled shiitake mushroom spring roll
Herb potato gnocchi with pea puree

And then there was a beverage selection that certainly helped to elevate the luncheon experience, but we won’t go into that.

Unfortunately, I failed to take notes and can’t describe the above dishes in any detail, except to say that eating the small morsels was a real ‘wow’ experience.

Vegans – yeah, I know, there’s quite a bit of dairy there. But at least restaurants are beginning to see that vegetarianism is on the rise, and responding not just with boring food staples or underwhelming nouvelle items, but food that’s packed with indescribably tasty flavours.

Yum! GARY STEEL

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