By Andrew Corrigan MW

The best dining out in Brisbane has to be the monthly Gourmet Enthusiasts Dinner at the Brisbane Club. On Thursday 17 October the theme Molecular Cuisine Celebrates Halloween took inspiration from Heston Blumenthal. Molecular Cuisine is a movement that makes use of modern cooking equipment to concentrate essential flavours and interesting combinations to create wonderfully presented dishes. The Club’s Private Dining Room was decorated with an eerie lighting, spiders and carved pumpkins.

The first dish was a half shell scallop, which understated the scallop, huge (edible) pearl, sand and seaweed (all eaten) with misting sea vapour forming a cloud from under the dish. Cured Tasmanian salmon with granola dumpling and bubbling gin and tonic followed, then lamb cutlet (presented as a scene from the movie Kill Bill) with a side dish of beetroot hummus. Fairy floss martinis were then mixed at the table by Joao (Cellar Master and Maitre d’), and a chocolate tombstone to finish. Lost of fun for the grown ups to see and taste!

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