Our magical night commenced with Parisian Pastry Chef Fabien Berteau taking us through the Valrhona Tasting Chocolate Journey. We discovered everything about chocolates origin, the intricate stages of preparing the cocoa plant and how to properly taste great chocolate. Then came the best part, getting behind the kitchen and making our own Black Forrest Dessert!
This was followed by Executive Chef Andrew McKee showing us a gigantic fresh Kingfish and the organic produce Park Hyatt provides their guests.
We then had an intimate dinner in the beautiful Harbour Kitchen Restaurant looking out to the sparkling Opera House and Harbour Bridge. Chef Andrew McKee created culinary masterpieces for us and the perfectly paired wine was just divine!
Pastry Chef Fabien taught us about the wonderful world of chocolate. Having the opportunity to make my own dessert with him in the kitchen was so much fun!
~Valrhona Tasting Dinner prepared by Executive Chef Andrew McKee ~
Wood roasted Pacific Oyster, spinach, lemon and brown butter paired ~ NV Ruinart Blanc de Blancs, Reims, France
Coffee Cured kingfish, fennel and vanilla milk jelly, espresso powder ~ 2004 Tyrell’s ‘Belford’ Semillon, Hunter Valley, NSW
Roasted chestnut and lentil soup, duck liver praline, rosemary
Wood roasted Barramundi, green peas and sweet corn ~ 2009 Yealands Pinot Gris, Marlborough, New Zealand
Berkshire pork loin, pear, apple and Pommery mustard ~ 2008 Mac Forbes Pinot Noir, Yarra Valley, Victoria
Black Forest delight I made with Pastry Chef Fabien. Oragnic Valrhona chocolate 70%, Kirsch flavoured cream ~ 2005 Cornet & Cie Banyuis, Roussillon, South France
~Alicia Weider FOOD WINE SLEEP
