Matthew Wild " Wild About Food Series 2007: six chefs, six dinners"

Bistro 3, Port Douglas, QLD Australia

 

 

MATTHEW WILD, wild about food series, 6 chefs, 6 dinners, series 04

Dinner with Matthew Kemp

The acclaimed Matthew Kemp, Executive Chef of Restaurant Balzac in Sydney’s Randwick will rattle the pans at bistro 3 Port Douglas for the fourth dinner of the Wild About Food series of Six Chefs, Six Dinners on Monday September 17 2007.

Kemp will be joined in the kitchen by bistro 3’s Executive Chef, Matthew Wild, and his team to create a five course degustation dinner with matching wines.

Balzac holds Two Chef’s Hats in The Sydney Morning Herald Good Food Guide and was awarded Best French Restaurant and Best European Restaurant by the Restaurant and Catering Association, Australia.

Kemp’s restaurant philosophy is to serve simple high-quality and affordable food in relaxed surroundings that offers something for everyone. On the plate he artfully marries sophisticated Gallic classics with fresh modern tastes, heart-warming British comfort food and big flavour.



Dinner with Matthew Kemp
Monday 17th September 2007


New season asparagus with baked goats cheese, truffled honey and
pain de mie
2007 Brokenwood Semillon
Dominant fruit flavours of lemongrass, lime and cut grass with a typically tight structure and citrus acid finish



Spring Bay scallops with pan fried rainbow trout and a mackerel and
apple rillettes
2006 Brokenwood Pinot Gris
The palate is soft and textured with flavours of honeysuckle, citrus and a touch of spice. The finish is long yet clean.

Roasted Hunter Valley quail breast with a baby carrot and braised leg,
walnut salad
2006 Brokenwood Pinot Noir
Dark cherry, chocolate and sweet earthy characters with a touch of vanillin oak. A complex wine with a dry, lingering finish.

Shank of Aurora lamb with a warm salad of crisp belly, broad beans, chick
peas and ras el hanout
2004 Brokenwood Wade Block 2 Shiraz
Rich flavours of blackberry, macerated plums and sweet spice lead to a dense, seamless palate and ripe, lingering tannins.


Citrus fruits with passion fruit jelly and margarita sorbet
2006 Brokenwood Umpires Vineyard Sticky
Ripe fig and citrus peel flavours lead to a complex palate with a luscious mouth-feel and great length, supported by a
zesty acid balance.