A well-lit Crystal Ballroom at Taj Bengal hosted over 150 diners for A Dinner to Remember with chef Gary Mehigan of MasterChef Australia fame. The seven-course dinner was organised by Conosh, a community of food enthusiasts specialising in cooking workshops, events and pop-ups.
Opulent black velvet draped tables with white flowers, crystals and candles made for an excellent setting for the night that followed. Pernod Ricard was the beverage partner for the event. From city chefs to wine and food connoisseurs, the dinner was a full house, all geared up to taste chef Gary’s magic. He not only served some great South East Asian, Indian and Australian-inspired food, but also made sure the guests got photo-ops and conducted a Q&A session.
t2 sat through the dinner that lasted over three hours, and here’s bringing you the details.
The evening also saw a cake-cutting ceremony where Gary was joined in by the baker herself, along with a birthday girl from among the invitees
The first course saw amelange of pass-aroundsnacks. We particularlyloved this warm briochebun that had a jackfruitand coconut Rendangfilling and was toppedwith a Rendang mayodrop. The creamy mayo,soft bun, and the chewyjackfruit came togetherreally well.
The second course was a Tataki of Yellowfin Tuna, Yarra Valley Salmon Caviar, White Radish and Buttermilk dressing. The tuna was well done keeping in mind Indian flavour profiles. The vegetarians enjoyed a Roasted Beetroot tart instead. The dessert course presented Flavours of Pistachio, a plate housing soft pistachio cake, white chocolate and cardamom cream, golden raisins and cinnamon and honey ice cream.
A perfectly al dente Spinach and Ricotta Ravioli was the common third course. It also had asparagus, along with a Kashmiri Morel Cream Sauce,and indigenous Australian Flinders Black Perigord Truffles that were generously shaved over each plate. These truffles are farmed on the Mornington Peninsula in South Australia.
The main course for non-vegetarians was a Slow-Cooked Lamb Rump, Heirloom Carrots, Spiced Carrot Puree, Fondant Potato, Ras al Hanout. The lamb had some good fat, along with a well-spiced flavour. Vegetarians enjoyed a Bastilla of Cauliflower, Split Peas, Caramelised Onions, Labneh, Almonds and Ras al Hanout.