a great loss to the industry....
Tuesday, May 11, 2010
Friday, April 30, 2010
IT’S OFFICIAL- Swiss Gruyere is the world’s best cheese!
The 2010 World Championship Cheese Contest held in Wisconsin USA on March 18 crowned Swiss cheese Gruyere
the best cheese beating some 2,300 entries from 20 countries ranging from Argentina to Switzerland. The judges lauded
the winner for its creamy texture and light hint of herbs.
"It's very smooth, it's aromatic and it has a very clean cheese flavour," said Bill Schlinsog, one of 30 judges. "It has a burst of flavour and then it settles down very nicely in the mouth."
Perhaps this is not so surprising since the Swiss are the world leaders in eating cheese and for 2009 the country set a new record for per person consumption, 21.4 kg!!
The 2010 World Championship Cheese Contest held in Wisconsin USA on March 18 crowned Swiss cheese Gruyere
the best cheese beating some 2,300 entries from 20 countries ranging from Argentina to Switzerland. The judges lauded
the winner for its creamy texture and light hint of herbs.
"It's very smooth, it's aromatic and it has a very clean cheese flavour," said Bill Schlinsog, one of 30 judges. "It has a burst of flavour and then it settles down very nicely in the mouth."
Perhaps this is not so surprising since the Swiss are the world leaders in eating cheese and for 2009 the country set a new record for per person consumption, 21.4 kg!!
Wednesday, April 14, 2010
menu 1
Sourdough Bread
Selection of Bread Rolls
Bread Basket
Scallop w/ warm Tomato Vinaigrette and Rocket Pesto
Warm Vichyssoise w/ poached oysters, salmon roe & green onion oil
Ravioli of mixed Mushrooms, Chervil & red Capsicum sauce
Smoked Rack of Lamb w/ Mash, Port Wine and Lentil jus
Pan fried Barramundi w/ Ratatouille and Tapenade
Orange and Grand Marnier Chiboust w/ Pastry Crust
Chocolate Profiteroles w/ Kahlua Sabayon and Chocolate Ice Cream
Cheese Plate
Petit Fours
menu 2
Kingfish Ceviche on crisp Lavosh
Twice baked Cheese Souffle w/ Waldorf Salad
Seared Quail Breast w/ soft egg yolk Ravioli, baby Spinach
Steamed blue eye cod w/ mash, ginger & Lime beurre blanc
Roasted Veal fillet w/ Prosciutto, Sage and soft Polenta
Passionfruit Tart w/ Coconut ice cream and seasonal fruits
Amaretto Parfait w/ Rhubarb Compote and Almond Tuille
menu 3
Hot Smoked Salmon w/ Asparagus, Orange and micro-herbs
Open Lasagne w/ Goat's cheese Curd, chargrilled Vegetables & Basil Oil
Slow roasted Duck Breast w/ Beetroot & Apple Marmelade & crisp sweet potatoes
Roasted Wattleseed Creme Brulee
Chocolate Ginger Truffle Cake and Espresso Ice Cream
Petit Fours
Wednesday, September 2, 2009
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