Last night was a combined cook club and early birthday party for my bestie Karks. Cook Club theme this time round was Seafood. Contestants were Karks, Annie and myself...sadly I did not win. The prize was most awesome too, a pair of one size fits all fish scaling gloves, yep I know, who doesn't need a pair of those huh?!
First Entree (Karks - and the winner): Mount Barker Trout w Sumac & Tahini yoghurt, fresh herbs, walnuts and lemon. Served w Bella Ridge Estate Chenin Blanc 2008.
Second Entree (Mine): Lobster Martini; Mango, red onion, chilli & Thai basil salsa with fresh Western Australian crayfish medallions, a coconut and lime creme dressing, garnished w chilli, kafir lime and Thai basil leaf julienne. Served w Bellarmine, Pemberton Riesling 2010.
Main Course (Annie): Thai papaya & steamed prawn salad topped w Grilled pieces of Rankin Cod. Served w Penfolds Bin 150 Marananga Shiraz, Barossa Valley 2008
Well the cod was actually devoured with the remaining Riesling, we just wanted to try that red so it was included at the end
Dessert: Giant Toblerone birthday cake served w raspberry coulis and my little ponies
A great night with great friends, all of the dishes were amazing, some doubling up of ingredients but as the dishes are only revealed as they are served (club rules) this occasionally happens . Oh and can I just take this opportunity to wish sainthood on the person who invented the dishwasher.
Lobster martini with lamp