"What's that?", you say.
The word degustation literally means 'to taste with relish, or to savour'. Modern degustation luncheons have become a bit of a culinary art form, and usually take the shape of sampling all of the chefs signature dishes in small portions at the one sitting, usually eight or more courses.
On Sunday 15th October I'll be cooking an eight-course degustation luncheon at the retreat at Mt. Surmon Winery in South Australia's Clare Valley.
Here's the menu:
Crispy Flat-Rice, Dried Fruit and Nuts Appetizer (Gujarati Chidwa)
Soft, Cashew-studded South-Indian Steamed Semolina Breads (Rawa Idli)
Tamarind-infused Hot-and-Sour Toor Dal (Sambar)
Fresh Coconut Chutney
Gingered Shitake, Tofu and fresh Coriander Jiao Zi Dumplings
Chili Lime Dipping Sauce
Kurma's Fragrant Penang-style Vegetarian Laksa
Karnataka Chili & Tomato Rice
Cream-infused Delhi-style Panir Croquettes (Malai Kofta)
Fresh Mango Chutney
Seared Fresh Panir Steaks with Maple-syrup Marinade,
Sweet Potato Mash & Rocket Salad
Rosewater & Cardamom-infused Pistachio Shrikhand with Saffron Syrup
Interested in attending?
For bookings please contact Jeni Surmon
Phone (08) 8842 1250 Fax: (08) 8842 4064
Posted by Kurma on 27/9/06; 5:35:28 AM
from the Travel dept.