Australia, the world's smallest continent, has had an indigenous population for 40,000+ years, and was populated by the British in the 1700, primarily as a penal colony. Chef Bert was quick to point out that their culinary traditions had a very humble start, so don't expect too much! As proof, his offerings included Vegemite hors d'oeuvrs. These were served with a warning!
Chef Bert was quick to offset these with two much more appealing appetizers including cream cheese and chutney as well as a very tasty Chicken Liver Pate. Beverly helped out with tonight's meal and also spent time in Australia with the Chef. Thanks Beverly!
Chef Bert shared a number of his stories, having been stationed in Australia as a Naval aviator. He had great things to say about the hospitality and kindness of the people!
The beef gets some needed brushwork while it is grilling!
And it is onto the Grilled Shrimp Salad with Honey Chili Sauce. Mike lends a hand with the grilling of the shrimp...
and Chef Bert and Beverly plate up the salad for serving.
Meanwhile the dessert needs to get the meringue started. There's a small tussle for the rights to lick the spoon, and Marci won out!
Chef Bert pours the meringue out to bake, and then it's back to the main course.
This is the Beef and Pasta Salad with Pesto Dressing, and the presentation is exquisite.
Chef Bert does the honors of carving.
And Beverly helps garnish with arthichoke, tomatoes, black olives and basil.
When this is done, it is beautiful!
The crew really enjoys the combination of flavors. Our Australian contingent states that if all of the food was really this good, they never would have left!
And then it is off to the finale, Pavlova.
This is Meringue with Whipped Cream and Fresh Fruit and is a light and refreshing dessert to end the meal.
We didn't point out that the Johnstons also brought Australian Christmas music to make people feel at home. This is now the Australian winter, so this was more than appropriate! Thanks to all for a wonderful evening.
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