What: A vegan dinner with Nic Poelaert of Embrasse and winemaker Neil Prentice When: Wednesday 7th September 2011 7pm Where: Embrasse, 312 Drummond St,Carlton Vic 3053 How much: $85 for five course and a shared carafe of wine. Additional wines available at a reasonably price. How to book: SOLD OUT Book here with Eventarc. Booking fees apply as we use a booking service to help manage the event to save me days of dealing with emails. This is a very special meal with chef Nic Poelaert and winemaker brought together by Ed Charles as part of the Melbourne Fringe Food Festival. The food world is awash with meaty events but there are few catering for the ethical eater who chooses to avoid animal flesh. I chose to do this with Nic because I have been inspired by his beautiful treatment of vegetables and his abilities to use modern techniques to pack in flavour and play with texture and temperature. There is no reason that vegan food should be treated with distain as any non-meat dish prepared well can pretty much match the flavour of any meaty or dairy dish. But it is a challenge and one that I think modern chefs should attempt to meet. Neil in turns though a meat eater, makes wines with minimal intervention and no animal products and have a unique character. Nic in turn will be offering some additional nibbles to the menu below. This meal is five courses including at shared carafes and additional reasonably priced carafes of Neil’s wine available. We’ve tried to keep the costs down as far as possible. Menu Pumpkin, Bergamot Taste of the sea.Broccoli, Brussels sprouts, sugar beet, grilled zucchini, hazelnut Burnt carrot, burnt potato, golden raisin Forest floor….Pickled, cooked, raw and smoked mushrooms, fried bread Avocado and chocolate mousse, red pepper jam NB: Taste of the sea does not contain fish.
Posts Categorized: Vegan
The Lobster Cave and the confusions of confusions
by Pam and Ed Imagine you were going to spend $330 on a meal for two. You could go for a four course a la carté at Vue de Monde for $150 a head (subject to the day and time of the week). You may bust your[...]
The great food blogger witch hunt
I've updated this post as more information came in from Sharky. If anyone else wishes me to update anything, please let me know. I am attempting to be as accurate as possible here.You'll see the updates app[...]
Enter the Lara salami competition
I hope that grabbed your attention. The Lara Food and Wine Festival is holding an amateur competition for home made Jamon, prosciutto and other smallgoods on 23 March. If you are not familiar with the hi[...]
One Dualit toaster. Loved by owner. Despised by girlfriend.
The answer to whether one should love or hate the Dualit toaster is a debate about toast. Are you the kind of person that wants light brown and, in my view, limp toast? Or do you want dark browned, crisp to[...]
- Truffle dinner number 2You asked for it – seems like I better give it I guess. We’ve pressed Scott Pickett into service on another of his nights off to cook more truffles for us on the 15th July. What: Truffle dinner featuring truffles from around Australia with matched wines and giveaways.When: 6:30pm for a 7pm start Tuesday 15th JulyWhere: Estelle 243 High […]
- Truffle Dinner: MenuChef Scott Pickett has put his fingers to the keyboard and has sent me through the menu, We have a few tickets left, so if you’ve already booked, let your friends know. (And if you haven’t booked – get a wriggle on, this will sell out!) What: Truffle dinner featuring truffles from around Australia with matched […]
- Madame Estelle’s Fringe (yes – TRUFFLE TIME!)Fringe Food is four truffle season old. Can you believe it? This year sees us back collaborating with Madame Truffles and we’ll be returning to Estelle in Northcote, home of one of my personal favourite truffle dinners so far. We’d better outdo that one I guess! What: Truffle dinner featuring truffles from around Australia with matched […]
- Lunch at Movida Aqui – Seaweed SalonI’ve just been sent the menu for our Seaweed Salon on 3 May and I have to say that it looks like a stand out. And we’ve confirmed that it can be adjusted to pescatarian friendly (we will substitute the beef course) What: Lunch featuring seaweed and sea plants, matched wines and education. When: 12:30pm […]