So the Gourmets met in October with rather an international flavour. Pre dinner was a Kir Royal and veg dips.
The first dish was a delicious and unusual combination of salmon and leek in individual tartlets, accompanied by an award-winning South Australian Chardonnay, McGuignan Reserve.
Then we moved on to lemon and Moroccan spiced free-range chicken with vegetables in a maga and couscous. The wine was Australian again, red this time with a Burra Brook Cabernet Sauvignon from the South East.
Finally a masterful (mistressful actually) concoction of white chocolate with cardamom and dark chocolate curls was set off wonderfully by what is claimed to be a Muscat made from the world's richest vines, a Campbells Rutherglen from Victoria, Australia.
Despite all the above deliciousness, we collectively achieved a laudable result in attempting to polish off all the cheese on the board!
wont disappear - it will be more difficult to commit that's all.
happy to be on reserve list though.
What do people think about 2014 dinner party plan? - should we mix it up a bit? Could someone else organise a rota other than lovely Jac? should we leave it a few months like normal? shall we change the format?... I know I'm not going to be involved as much but was being nosy...