Battle of the Tasman Dinner

Amidst rugby fever – Green and Gold versus the All Blacks – Glass Brasserie Hilton Sydney hosted two visiting Chefs from the Queenstown Hilton and the culinary Battle of the Tasman was game on.

Four courses, four Chefs – Luke Mangan, Peter Thornley, Joe Pavlovich, Brian Campbell – alternated in an Australia vs New Zealand culinary match. Who won? Read on.

Battle of the Tasman Dinner
Monday 17 October 2011

Sashimi kingfish, beetroot, horseradish, pickled shitake, fetta, lemongrass & lime dressin

2011 Tatachilla Pinot Grigio, Barossa SA

Auckland Islands scampi, cauliflower jelly, lipstick pepper, Meyer lemon paste, almond milk

2010 Milton Crazy by Nature Chenin Blanc, Gisborne NZ

Roast lamb cutlet, hay-baked & glazed shoulder, carrots, leeks, white bean skordalia

2009 St Hallet Garden of Eden Shirz, Barossa SA

Dessert Heilala vanilla Bavarian cream, citrus, raspberry, Araguaia chocolate and yoghurt

2010 Gibbson Valley Le Fou Riesling, Central Otago, NZ

The crowd applauded every dish though cheered most loudly for Pastry Chef Brian Campbell’s dessert – a bowl swimming in sensational flavours and textures. Yet I have to disagree. I might be biased. I am, after all an Aussie girl.

Glass Brasserie
Level 2 Hilton Hotel 488 George Street,
Sydney NSW 2000 Australia
+61 2 9265 6068

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