I've learnt that if I receive any emails with the word 'mushroom' and 'invitation' in them to open them quickly and reply asap. This time last year I was spoilt with an indulgent Asian inspired lunch hosted by the Australian Mushroom Growers Association and cooked by Ed ("Fast Ed") Halmagyi, Alistair McLeod and Katrina Ryan. This year I was in store for a special treat when the students of COTAH (College of Tourism and Hospitality) at Southbank would be cooking the lunch at the TAFE's fully functioning restaurant, Ernest on 66 with spa treatments provided by the beauty therapy students of TAFE.
Before lunch we were treated to deluxe hand massages using Waterlily Skin-Body-Spa products and the Moroccan Rose & Guava hand treatment cream was just gorgeous. It really soaked into my dry, wrinkly hands and smelt delicious.
On arrival we were greeted with a cold drink and duck liver and mushroom pate on brioche and orange jam and deep fried sesame mushrooms and Camembert with sauce Cumberland.
Entree (starter) was double strength chicken and mushroom consomme with mushroom and shallot dumpling with chervil.
The main meal was whole roasted veal tenderloin with forest mushroom cream sauce, pommes dauphinoise and a melody of glazed sugar snap peas, baby carrots and baby beetroot.
Dessert, which was absolutely gorgeous and complemented the meal fantastically, was dark chocolate mousse, chocolate 'soil', mushroom meringues, raspberry sorbet and gold leaf.
At the end of the meal, we were treated to a special performance by visiting member of the Sydney Symphony Orchestra, didgeridoo player William Barton. Great food, great company, first class service from the students and another well organised event by the team at JKPR for the Australian Mushroom Growers Association. I can't wait for next year and I'll be watching my Inbox like a hawk.
Disclaimer: I was invited to attend this lunch for the Australian Mushroom Growers Association free of charge. All thoughts, photos and opinions are my own.