Frankly, this year’s event was a little disappointing when compared to last year’s spectacle (have a look for yourself – it was nothing short of amazing last year!). The venue was too large and too many tables were accomodated. The atmosphere lacked intimacy and most of all, by the time the food arrived at the table, everything was lukewarm.

Nevertheless, the menu created by this year’s young chefs were very impressive. I only wish I had a chance to sample everything in a more congenial environment.

Josh Davidson, Coast

Yabbies and tomato on toast
(Love the tomato jelly)

James Parry, Oscillate Wildly

Macadamia, wattleseed, lemon myrtle, red rice
(this was very creative and the flavours & textures were beautifully balanced against each other)

Michael Urquhart, No2 Oak Street Bellingen

Breast of Burrawong farm quail, ham hock and quail leg terrine, beetroot syrup, lemon scented celeriac puree

Marc Williams, Foveaux Restaurant + Bar

Neck fillet of lamb, artichoke, olive paint, white bean puree, mint jelly, peas

Josh Davidson, Coast

Osso Iraty, dates, gingerbread
(this one I loved – the dates were thinly sliced and wrapped around the cheese)

Luke Powell, Tetsuya’s

Nougat parfait, mustard citrus fruits
(personally I wasn’t facinated with the candied fruits – but the rest was delectible!)

You call this a petit four?

They look more like toffee candy to me. EPIC FAIL!

I could think of at least 25 places I’d rather have dinner at for $210 per head. I hope next year will be better.

Like my post? Spread it like butter!