UNCONVENTIONAL DINNER fire + water

November 21 2011 by Rebecca Varidel in Eating + drinking | 0 Comments

Before I get started about the Sydney Convention & Exhibition Centre food and wine, let me tell you about the service. If I were booking a function in Sydney, service would me utmost in my mind. Speaking as someone who has themself worked in catering and on major events, service is where it can all go wrong – if you let it that is. Of all the function facilities in Sydney and particularly close to Sydney CBD – in my opinion – Sydney Convention & Exhibition Centre is the one that gets service right.

Fire and water and the vast, elemental Australian landscape set the scene for an unconventional evening.

My last night out at Sydney Convention & Exhibition Centre was for UNCONVENTIONAL fire and water dinner on 15th of this month.

The evening was followed up with a thank you from SCEC Chief Executive Ton van Amerongen,

“Dear Rebecca,

Thank you for joining us for an unconventional evening at the
Sydney Convention and Exhibition Centre.

Sydneysiders are passionate about living the good life. This passion flows through the cuisine created by our award-winning chefs, with wines meticulously selected by our certified sommelier served in an enviable harbourside setting, surrounded by exceptional Australian art.

We are very proud to have had the opportunity to show you what we love to do best – delivering inspiring events through a blend of creative production, innovative cuisine and exceptional talent.

We hope you enjoyed yourself and look forward to welcoming you to the Centre again soon.”

and I’m sure they will … see me again soon that is …

The food by Executive Chef Uwe Habemehl, and wine by Chief Sommelier William Wilson, followed the fire and water theme, and was generous, innovative and enjoyed. The menu took risks with flavour and texture combinations from the start, with five canapes served in the foyer area:

venison tartare and rose tea-poached quail egg on rosemary panna cotta

peppered quail breast with braised rhubarb and game bresaoloa

rosehip-cured ocean trout with gold leaf caviar

seared scallop with smoked blood sausage and pea puree

hare rillettes and slow-poached yabby tail tartlet smoked potato dumplings with red wine risotto

Then it was time to be seated – with a food or wine host at each table. I was lucky enough to be seated next to (my host) butcher Anthony Puharich (Vic’s Meats and Victor Churchill) on my right and by food writer John Newton on my left. This company led to marvellous and informed dinner conversation.

tuna sashimi and ocean trout with hot ginger consomme and wasabit sorbet
barwang granite track riesling 2010, tumbarumba, nsw

truffled duck breast with foie gras, pumpkin mousseline, baby watercress and apple vinaigrette
brokenwood indigo vineyard pinot noir 2009, beechworth vic

iced mango spiced with saffron and kaffir lime

robbins island beef tenderloin with gnocchi galette, eschalot confit and balsamic jus
buttermilk-poached goat leg involtini with goats brie and smoked venison ham
mount pleasant maurice o’shea shiraz, 2007, hunter valley, nsw
brokenwood graveyard shiraz 2007, hunter valley, nsw

flamed raspberry trifle with sour cherry parfait
small acres cyder appscato, orange, nsw

pistachio-coated apricot truffles
mcwilliams show reserve grand muscat, riverina, nsw

During the evening the (suppliers, producers and winemakers) hosts of each table swapped seats and next I was to bump elbows with Brokenwood Winemaker, Ian Riggs. Our conversation with peppered with bits and pieces about his wine. “The last of three dry years so in the ripe and rich spectrum. From vines planted in 1968 and is the 24th vintage of this old vine shiraz. Soft ripe tannins with plenty of years to go.” I was enjoying his Graveyard Shiraz 2007 at the time.

Of the fellows with whom I got to share the table, one more goes unmentioned. With a giggle let me leave you with just a hint – check out the hand model in the photos.