Exquisite. This could have been the shortest article ever. That one word is description enough. Though I’d like to share a secret with you. Have you ever been asked that question? You know. The one about what you would order for your last meal. I’ve always answered “it would depend on the season” or “a degustation from my favourite Chefs: a course each”.
Scroll through and see if you can guess which dish would now be my choice; yes, now I know what I would request for my last meal.
Because there is such simplicity here, we could overlook the perfection – the purity of ingredients, mastery of techniques. Nonetheless there is perfection in each mouthful. And there is one dish, that somehow stands above the perfection of all.
It is always sheer joy in attending these intimate dinners at Pretty Beach House. The luxury NSW regional resort only opens its doors for these dinners once a year. This year, for the second annual dinner, repeat visits beckoned. We heard it calling. I knew some of the diners (from the last sojourn), some of whom I had not seen since the previous year at Pretty Beach House. Admission is nearly like a special club, a secret society.
Chef Stefano Manfredi was host. On the floor he informed and entertained. When it came to the next dish, he stood beside me waiting. Did my penchant for the egg precede me? Perhaps this too is his favourite dish.
The next day, Chef Cameron Cansdell tickled me with its preciousness. The unctious gooey gorgeous raviolo is quite difficult to make – to contain its special treasure. A dish like this could only possibly be served in such an intimate setting, to such a small number. And now you know my secret. A moment in the mouth, and you discover the meaning of pasta, the truth about al dente, and the rightful crown of the egg.
From the goose egg we must move on to the hero of the night. The Australian black truffle from Manjimup WA. The dinner, of course was in honour of this ingredient.
crostini with preserved rabbit and truffle
radicchio, taleggio and truffle turnover
Costaripa brut metodo classico NV
moreton bay bug tails, celeriac puree
remoulade, black truffle sauce
Franz Haas pinot bianco 2008
goose egg and nettle raviolo with black truffles
Speri valpolicella classico superiore “la roverina” 2008
(corvine, rondinella, molinara)
poached organic chicken with black truffles
young winter vegetables
La Mozza aragone 2007
(sangiovese, alicant, syrah, carignano)
tartufo di armedei chocolate
Stanton & Killeen classic rutherglen muscat
espresso di manfredi
biscottini e panforte
It is in some way unfortunate that I have so loudly applauded the goose egg and nettle raviolo with black truffles. Not because that dish was anything less than pure heaven, but because I am also so very fond of poached chicken, (duck, beef, fish or any type of protein). Like the dish (and dishes) that went before it, this, in all its glorious simplicity, was perfection of flavour, from the perfection of beautiful ingredients. In this dish the Australian black truffles reigned. The fine slices offset the wet flesh with intensity, yet did not overpower. I would say, that the dish provides the balance of ying and yang, by way of description, but I do not know if there is an Italian version, nor do I know its translation.
And last the truffle of another form, was the Amedei, Italian prince of Chocolate.
Pretty Beach House: Luxury accommodation Bouddi Peninsula NSW Australia
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