We’ve only just finished cleaning up from our last Indulgence weekend and now to start planning to do it all again this weekend! We are not sure what we will be serving yet?
Last weekend for our guests arrival on Friday, we left chicken liver pate, salmon, aged cheddar with cherry chutney and apple paste and a bottle of Tasmanian sparkling in the fridge in the chalet. We also left a fish pie in the fridge for dinner so that our guests could simply heat it in the oven when they were ready for it.
for Saturday nights 7 course degustation in our Event house we served:
Oysters cooked Hong Kong Style
Sautéed Scallops, cauliflower puree and seaweed butter
Tassal Salmon poached with cream and thyme and dutch cream gnocchi
Quince baked with blue cheese and vino cotto
Smoked quail, apple and honey mustard
Venison goats cheese and beetroot with cherry chutney
Apple and quince crumble
Each dish paired with a Tasmanian wine we served a Sparkling, Sauvignon Blanc, Rose, Riesling, Pinot Noir and Cabernet Merlot. with plenty of delicious non-alcoholic choices too.
On Sunday, a beautiful day, we set the table in the garden in the sunshine for breakfast of scrambled eggs, home-made croissants, cheeses, Tassal smoked salmon, preserves, coffee, tea and juices.
We are looking forward to doing it all again this weekend!!
This dish is a combo from recipes from Seafood Everyday, a salmon steak poached in the creamy pasta sauce is always delicious, here with mushrooms and thyme and dutch cream gnocchi. I even grew the spuds!