Attempting to recount the dinner at Bentley for the Wylie Dufresne event is no mean feat. The food was generous and sumptuous, the wine pairings marvellous and the service impeccable.
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Wylie’s dishes made you feel at home, with familiar flavours transformed by progressive cooking techniques into unexpected pleasures. New territories were also traversed. The potency of Wylie’s lamb loin with black garlic romesco was like nothing I’ve ever tasted.
Favourite dish:
Wylie’s scrambled egg ravioli with charred avocado & kingfish? Brent’s pork belly with wattle, garlic milk and rhubarb? …
Favourite wine:
2008 Zind Humbrecht Riesling, Alsace, France, (paired with Wylie’s scrambled egg ravioli)
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Favourite dessert:
Alex Stupak’s Lemongrass mousse with jackfruit, brown sugar and whole wheat sorbet.
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2 delectable desserts from Alex Stupak
Though full by the 5th course we managed to eat dessert with vigour. Alex’s lemongrass mouse was refreshing, uplifting and empowered us on, anticipative of the next dessert – Chocolate ganache with raspberry, long pepper and ricotta. A perfect end to a gratifying meal.
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Brent Savage shows us his upcoming book – Contemporary Cuisine
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Brent Savage also showed us his new book, “Bentley – Contemporary Cuisine” which will be out on the shelves in early November… full of photographs and step by step instructions on techniques like sous vide, dehydrating and smoking.
Will definitely be grabbing myself a copy.
