The Francophile and I went to dinner at friends' place last Saturday night. Dinner for seven people, with the theme of Australian indigenous foods. It was a sumptuous degustation menu:
Prosecco with fingerlime pearls and wild hibiscus flower
Mushroom, lentil and pepperberry soup with wattleseed and lemon myrtle damper
Barramundi baked in paperbark; coleslaw with samphire, karkalla, muntries and bush currants; SA oysters with blood lime zest; St Vincent Gulf prawns in orange and native tamarind butter
Green Ant Gin and tonic with pigface flowers and a grevillea swizzle stick
Warrigal greens pasta with a bolognaise sauce of buffalo and kangaroo
Then a lengthy parade of delicious desserts: macadamia nut and lemon aspen crumble; fruit compote of quandongs, Davidson’s plum, bush currants, rainforest lychee; home made ice cream flavoured with Geraldton Wax and bush honey; peppermint gum and river mint kladkakka (chocolate cake); quandongs coated in chocolate; strawberry gum cream horn with lilli-pilli jam.
It must have taken them all day to prepare. The flavours were amazing.