#menumaking

[tariniculina]

Making Menus # 2: Guests for dinner

We want to make a menu showcasing flavours. We also want:

Easy Assembly Cook ahead Balance between starters and dinner - Neither should be heavier or more overpowering Savory starter to complement cocktails Classics with well balanced flavours and seasonal ingredients. Fresh figs are at their best.

The menu is :

Cream cheese and anchovy spread Rosemary and Black Olive Crackers Salt and Pepper crispy prawns Coq Au Vin Crisp Lightly Toasted Baguette Spinach salad with Blue Cheese and Fresh Figs

Apple Tart

[tariniculina]

Making Menus # 1- A birthday

Its the reason tasting menus and plated entrees became the coolest thing. The perfect combination of sequence, ingredients used and dishes along with the atmosphere is what comprises a meal that is pleasurable and leaves an long lasting impression.

Its my brother in laws birthday on April 1st. And he hasn’t had Duck breast in a while and lives in India. So this is already a good start.

The weather is about 40C. So the dinner should really be cooling and fruity, while being spicy and salty at the same time. Its the description of what would just ‘hit the spot’ for this occasion. This is the menu :

Gin and passion fruit cocktail/ Champagne with strawberry puree Homemade black olive rosemary crackers. (provides a saltiness which is refreshing with the tangy fruity drinks)

Duck breast seasoned with orange zest, ginger, fennel,thyme and corriander with orange sauce Green Beans, Arugula, Ripe Figs, Goat Cheese and Honey-Balsamic Reduction dressing Potato Puree with Roasted Garlic