WD50 & Bentley – A 9 Course Exploration

October 19, 2010 0 comments

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.
Wylie Dufresne scrambled egg ravioli

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)


Wylie Dufresne, Brent Savage
Wylie Dufresne Bentley dinner

Favourite dessert:

Alex Stupak’s Lemongrass mousse with jackfruit, brown sugar and whole wheat sorbet.

Alex Stupak desserts

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.

Brent Savage and Wylie Dufresne

Brent Savage shows us his upcoming book – Contemporary Cuisine

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.

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