tag:blogger.com,1999:blog-7998299764509680352024-03-06T06:50:15.889+10:00Gastronauts Supper ClubWhere Brisbane's foodies go for dinnerGastronauts Supper Clubhttp://www.blogger.com/profile/02262247342100858226noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-799829976450968035.post-82974560328269864872013-01-03T21:18:00.001+10:002013-01-03T21:30:54.801+10:00Next dinner - South America!<div>
<span style="font-family: Tahoma;">Thanks to all who came to the last dinner - we had a terrific crowd. It was great to have a few new Gastronauts attend, and there was enough food to feed an army...</span><br />
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<span style="font-family: tahoma,sans-serif;">We tried our best to squeeze in another dinner before Christmas, but the silly season got the better of us.</span><br />
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<span style="font-family: tahoma,sans-serif;">Not to worry, because it didn't get the better of us for long, and our next dinner will be on Saturday 19 January 2013. This time we'll be taking your tastebuds on a tour of South America.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiomg51D5DCP8x5anXQXJHyxwDcsoFQ116k_rn89ORuGw42qQC3EKQhu2iFfx07IxynFPbhrkOm4H-VnDbxmvgKyMVVAU4R-YMzqpoCFPdq_63Co38gA3H6aHD3pLt9GaPplaeIHRgHJSHC/s1600/pisco-sour-jelly-shots-600x450.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiomg51D5DCP8x5anXQXJHyxwDcsoFQ116k_rn89ORuGw42qQC3EKQhu2iFfx07IxynFPbhrkOm4H-VnDbxmvgKyMVVAU4R-YMzqpoCFPdq_63Co38gA3H6aHD3pLt9GaPplaeIHRgHJSHC/s400/pisco-sour-jelly-shots-600x450.jpg" width="400" /></a></div>
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<span style="font-family: tahoma,sans-serif;">Our menu is still being tweaked, but will be something along these lines, full of delicious South American treats:</span><br />
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<em><span style="font-family: tahoma,sans-serif;">Pisco Sour & Empanadas</span></em><br />
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<em><span style="font-family: tahoma,sans-serif;">Quinoa Soup</span></em><br />
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<em><span style="font-family: tahoma,sans-serif;">Steak with Peruvian Potato, Chimichurri, salad & Sopa Paraguaya\</span></em><br />
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<em><span style="font-family: tahoma,sans-serif;">A delicious Dulce de Leche treat for dessert</span></em><br />
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<span style="font-family: tahoma,sans-serif;">Our hosts for the night have just been to South America and can't wait to share a night of great food with you.</span><br />
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<span style="font-family: tahoma,sans-serif;">If you are interested in attending, you'll need to get in quick - as usual seats are very limited. Hope to see you at a Gastronauts dinner soon!</span><br />
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<span style="font-family: Tahoma;">(The picture is a pisco sour jelly shot from Pisco Trail - you can find the recipe <a href="http://www.piscotrail.com/2011/12/09/recipes/pisco-sour-en-gelatina-pisco-sour-jelly-shots/" target="_blank">here</a>)</span></div>
Gastronauts Supper Clubhttp://www.blogger.com/profile/02262247342100858226noreply@blogger.com0tag:blogger.com,1999:blog-799829976450968035.post-84908734060327688102012-07-22T15:35:00.001+10:002012-07-22T15:36:23.769+10:00Winter Feast - 4 August 2012Winter is almost over, so we thought we'd sneak in a dinner before it disappears. Our next dinner will be held on Saturday, 4 August 2012, and will be a winter feast. Think comfort food - hearty and warming - exactly what you want to eat on a cold, wintry night. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn4C4s4XjN0EcquzeEQHe-w4eMDgSR8TYYn9KZGlHSADtj8ftqK57FwqKnt8TNApwlhsVZR_Jvg-xAj_4YGgMTdWBtwbxjjDLvZrLnxGmaA4iwaeaPvnMyGfaoBa4HrV22LoraC-H5Iets/s1600/winter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn4C4s4XjN0EcquzeEQHe-w4eMDgSR8TYYn9KZGlHSADtj8ftqK57FwqKnt8TNApwlhsVZR_Jvg-xAj_4YGgMTdWBtwbxjjDLvZrLnxGmaA4iwaeaPvnMyGfaoBa4HrV22LoraC-H5Iets/s320/winter.jpg" width="320" /></a></div>
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The menu will look something like this:<br />
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<em>Celery soup, Cashel Blue cheese and toasted hazelnuts</em><br />
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<em>Slow cooked Vietnamese brisket with rougail chouchou</em><br />
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<em>Boiled bacon, Savoy cabbage and parsley sauce</em><br />
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<em>Pecan pie & espresso ice-cream</em><br />
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<em>Salted chocolate truffles</em><br />
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There are a few dishes in there you may not have come across before, so we thought a bit of menu commentary (from Richard - who's cooking this one) wouldn't go astray: <br />
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<em>When I was first planning this menu, I hit the cookbooks, looking especially for slow cooked recipes. Then I started thinking about where I had eaten the best "comfort" food, and memories of Ireland came flooding back. I lived in Ireland for a year, and I think it's fair to say that it doesn't get a lot of sun. So you need warming, hearty food to cheer you up (along with a beer or two). From that point onwards, the menu pretty much wrote itself - it's mainly made up of my favourite Irish food memories. The pecan pie was my favourite dessert at The Mermaid Cafe in Dublin, so I hope you enjoy it as much as I did. I'm looking forward to talking those memories through on the night with you, as each dish is served.</em><br />
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<em>The dish which is obviously not Irish is the slow cooked brisket. The punchy, distinctive Vietnamese flavours will serve as a contrast to the more "traditional" wintry flavours of the soup and the main course. I've just come back from three weeks in Reunion, where I became addicted to rougail. Rougail is a garnish served with most creole dishes in Reunion. It usually consists of a raw vegetable, pickled with a good whack of chilli. Initially I was a bit skeptical of it, but I was quickly converted, and it's terrific for cutting through slow cooked, creole stews - I thought it would be a perfect accompaniment to the rich flavours of the brisket.</em><br />
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All we need now is some cold weather for the night! We'll be allocating seats this week, so if you are interested, let us know quickly - there has already been a fair bit of interest in the night.<br />
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We hope to see you there.<br />
<br />Gastronauts Supper Clubhttp://www.blogger.com/profile/02262247342100858226noreply@blogger.com0tag:blogger.com,1999:blog-799829976450968035.post-51858997456451089732012-04-16T22:19:00.002+10:002012-04-16T22:29:01.189+10:00The Picnic!Thanks to everyone who came along to the picnic. Although the weather wasn't kind to us, and it ended up being an indoor "picnic", that didn't get in the way of a terrific afternoon of food. Here's what we ate (until our stomachs could take no more):<br />
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<em>Red velvet cupcakes</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYFhzpxTm8lD9Eq4z6yMON9PH5sdmwTI1UB2HHe2EdK4o0s5DpgdM8BKKgMSoLoz2gCvO5qNu9J-7xvkzQIyLoW6qptqx0kH9eOHgU4O4F3oFbb5qq1Xt9m-15kw-wU6JZhVcKqeR19Sok/s1600/IMG_0792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYFhzpxTm8lD9Eq4z6yMON9PH5sdmwTI1UB2HHe2EdK4o0s5DpgdM8BKKgMSoLoz2gCvO5qNu9J-7xvkzQIyLoW6qptqx0kH9eOHgU4O4F3oFbb5qq1Xt9m-15kw-wU6JZhVcKqeR19Sok/s320/IMG_0792.JPG" width="239" /></a></div><br />
<em>Chicken and tarragon pie</em><br />
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<em>Beetroot and goats cheese tart</em><br />
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<em>Gazpacho with pide bread</em><br />
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<em>Goats cheese and herb quiche</em><br />
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<em>Ricotta almond slice with passionfruit jelly</em><br />
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<em>Beef and horseradish choux pastries</em><br />
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<em>Spicy Dr Pepper pork with BBQ corn salsa</em><br />
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<em>Crack pie</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJ8wqDx7zKBlwUVOX37iP1lR-df0kKFwrZAvtZqPwpdMqa3i7PaBxV15_PolkIN4sqJFSJREJGhWsa8hsndKechRFKXYutUxw9I_ZGxkKjTQZ-jiVGIzWsuxMUrK5CN7eH4ojRxI9bSUR/s1600/IMG_0790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJ8wqDx7zKBlwUVOX37iP1lR-df0kKFwrZAvtZqPwpdMqa3i7PaBxV15_PolkIN4sqJFSJREJGhWsa8hsndKechRFKXYutUxw9I_ZGxkKjTQZ-jiVGIzWsuxMUrK5CN7eH4ojRxI9bSUR/s320/IMG_0790.JPG" width="239" /></a></div><br />
<em>Limmer's gin punch jellies</em><br />
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<em>Cherry tomatoes with goats cheese and capers</em><br />
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<em>Korean pork pancakes with spicy sauce</em><br />
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<em>Swan shaped choux pastries</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyyTMuplnjqqeyRSqEEVJNdCD0sD7C96nxBd6cAkOWmlL5XywHqFhd0J6J05keGBU7D2H4juBoqDF0qstnvSXfojiIoaC-ZPghCJJ-y7aNqHeW58Ea9YpFuJAgiKu-IXyGUVoU4ma1rZFT/s1600/IMG_0789.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyyTMuplnjqqeyRSqEEVJNdCD0sD7C96nxBd6cAkOWmlL5XywHqFhd0J6J05keGBU7D2H4juBoqDF0qstnvSXfojiIoaC-ZPghCJJ-y7aNqHeW58Ea9YpFuJAgiKu-IXyGUVoU4ma1rZFT/s320/IMG_0789.JPG" width="239" /></a></div><br />
<em>Swede and potato pasties</em><br />
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<em>Cherry strudel</em><br />
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Sorry there weren't more photos, but I was too busy eating! Seeing as we had so much amazing food and everyone had a great afternoon, we'll definitely be doing another one later in the year.<br />
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Also, we were lucky enough to have Fiona from Tiffin along to the picnic, and you can read more about it (with better photos) on her blog <a href="http://tiffinblog.blogspot.com.au/2012/02/all-twitter.html" target="_blank">here</a>.<br />
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Hope to see you at another Gastronauts event soon - looking like our next dinner will be on 19 May 2012.Gastronauts Supper Clubhttp://www.blogger.com/profile/02262247342100858226noreply@blogger.com0tag:blogger.com,1999:blog-799829976450968035.post-25400311361680229912012-02-06T21:37:00.001+10:002012-02-12T13:33:10.520+10:00Summer Picnic - New DateWe've got a new date for the Summer Picnic - Saturday 25 February 2012.<br />
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The picnic will be at New Farm Park, starting at 3pm.<br />
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Please read the original picnic <a href="http://gastronautssupperclub.blogspot.com.au/2011/11/summer-picnic.html">post</a> for more details. We hope you can all make it, even if you've never been to a Gastronauts' dinner before - the more the merrier.<br />
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If you are coming, please let us know, so we have some idea of numbers, and what food you'll be bringing along - email us at gastronautssupperclub[at]gmail.com.<br />
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See you at the picnic!Gastronauts Supper Clubhttp://www.blogger.com/profile/02262247342100858226noreply@blogger.com2tag:blogger.com,1999:blog-799829976450968035.post-40843272957228288172011-11-20T14:25:00.002+10:002011-12-04T22:10:04.538+10:00Summer PicnicBefore Christmas rolls around, we thought it would be a great idea to get everyone together for a picnic. Seeing as the last few dinners have filled up very quickly, and people have missed out on attending, a picnic allows for a larger group to enjoy Gastronauts goodness. So the first ever Gastronauts summer picnic will be taking place on Saturday 10 December. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAEa3k1_HX_X06A0Sgqijv-hyNywg1QAwDzQ8JRaL69T_ZcYRtVndokw3YjHAoiP0efO1ZFb9APtnWL6Xwc4LQwUmzfAlBtgRR57PGtCJMBaEL6RM0BNbsJctZ5GBOB9-gtqUf_oD4d7iA/s1600/bear.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAEa3k1_HX_X06A0Sgqijv-hyNywg1QAwDzQ8JRaL69T_ZcYRtVndokw3YjHAoiP0efO1ZFb9APtnWL6Xwc4LQwUmzfAlBtgRR57PGtCJMBaEL6RM0BNbsJctZ5GBOB9-gtqUf_oD4d7iA/s1600/bear.jpg" /></a></div><br />
The general idea is for everyone to bring a plate to share, bring a few drinks and enjoy delicious food all afternoon. It will be a great way for everyone to meet all the Gastronauts, as we generally only get to see a few of you at each dinner. Even if you've never been to a Gastronauts dinner, please come along for the afternoon -we're all very friendly.<br />
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The picnic will be at New Farm Park, starting at 3pm. While we will attempt to have a BBQ nearby, there will be limited cooking facilities, so pre-prepared plates are going to be best.<br />
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Hope you can all make it & see you at the picnic!Gastronauts Supper Clubhttp://www.blogger.com/profile/02262247342100858226noreply@blogger.com0tag:blogger.com,1999:blog-799829976450968035.post-18460214715936040252011-10-05T21:27:00.002+10:002011-10-05T22:19:32.406+10:00Off to Italy!It's only been a couple of weeks since our last dinner, but things are rolling along nicely for our next dinner on Saturday 15 October 2011. This time the food will be taking its inspiration from Italy, which has no shortage of amazing food and wine.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh3NuuG-th7IRzYvbpdccsy3KO8s8YvlFGxewQQOP7tv_PzZ4vikPR3SjrNzBLvqFD50JBbBXn7bPCVxE8G1G-CYCMtRg39Fv4vwHGcmpKPmPZdHTJmR26aCfmx8MdiXm_UV2T2QNPcK7w/s1600/italy003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh3NuuG-th7IRzYvbpdccsy3KO8s8YvlFGxewQQOP7tv_PzZ4vikPR3SjrNzBLvqFD50JBbBXn7bPCVxE8G1G-CYCMtRg39Fv4vwHGcmpKPmPZdHTJmR26aCfmx8MdiXm_UV2T2QNPcK7w/s320/italy003.jpg" width="209px" /></a></div><br />
Our menu for the night will treat your tastebuds to these flavours of Italy:<br />
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<em>Assaggini:</em><br />
<em>Olive ascolane</em><br />
<em>Veal and ricotta polpette</em><br />
<em>Dates, taleggio and prosciutto</em><br />
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<em>Crab ravioli with horseradish butter</em><br />
<em>Ricotta fritters</em><br />
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<em>Porchetta</em><br />
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<em>Contorni:</em><br />
<em>Red cabbage and hazelnut salad</em><br />
<em>Zucchini alla poverella</em><br />
<em>Roast potatoes</em><br />
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<em>Semifreddo</em><br />
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With porchetta on the menu, seats are going to fill up fast! Let us know if you'd like to come along. We will be allocating seats to this dinner by the end of this week.<br />
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Hope to see you at a Gastronauts dinner soon!Gastronauts Supper Clubhttp://www.blogger.com/profile/02262247342100858226noreply@blogger.com1tag:blogger.com,1999:blog-799829976450968035.post-71492964183644457612011-09-11T15:33:00.001+10:002011-09-11T15:35:03.273+10:00September Dinner - CassouletAs a result of overseas holidays, spending too much time in our day jobs and general busy-ness, a couple of months have gone past without a Gastronauts dinner. But don't despair, we've been beavering away and now have two dinners coming up over the next 6 weeks or so.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyWDKIiNHA770EtI5pwk0CpyWYLjaB4g66w1CaF4_nPxbUx4zwS1v_tKN1MPJVRBfvj9F2yylOwiZrwJtNSA9ydY8O67KWJbTIkEnZN9XhPSFN3GdOJx4Jq0OHXjPA1fD6t11erM3SB4nL/s1600/vichy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyWDKIiNHA770EtI5pwk0CpyWYLjaB4g66w1CaF4_nPxbUx4zwS1v_tKN1MPJVRBfvj9F2yylOwiZrwJtNSA9ydY8O67KWJbTIkEnZN9XhPSFN3GdOJx4Jq0OHXjPA1fD6t11erM3SB4nL/s320/vichy.jpg" width="225px" /></a></div><br />
The first dinner will be on Saturday, 24 September, with the spotlight shining on cassoulet and classic French food. We wanted to sneak in a cassoulet dinner before the weather warmed up too much, so it's happening in just under two weeks' time.<br />
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At this stage, the menu is likely to look something like this:<br />
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<em>Selection of canapes & charcuterie</em><br />
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<em>Cassoulet</em><br />
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<em>Crème brûlée</em><br />
<em>Tarte au Citron</em><br />
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<em>Brillat-savarin</em><br />
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We're still working out the final menu, but the food on the night will be rustic, classic and French. <br />
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If you'd like a spot, let us know quickly, as we'll be allocating seats this week.<br />
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And if you can't make it to the September dinner, our next dinner will be happening on 15 October 2011 - more details will be up soon.Gastronauts Supper Clubhttp://www.blogger.com/profile/02262247342100858226noreply@blogger.com0tag:blogger.com,1999:blog-799829976450968035.post-50662524659087568602011-09-11T15:13:00.000+10:002011-09-11T15:13:18.837+10:00June Dinner - Hola Espana!We had lots of interest for our last dinner, with all the seats disappearing quickly. This time it was all about Spain, with the menu treading the line between Spanish classics and more avant-garde El Bulli dishes.<br />
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I was too busy cooking to keep notes or take photos, but luckily Gastronomy Gal was one of the guests - you can read her thoughts on the night <a href="http://gastronomy-gal.blogspot.com/2011/06/gastronauts-supper-club-june-2011.html">here</a>.<br />
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We have a couple of dinners coming up in September and October - more details will up soon. If you'd like to be a part of a Gastronauts' dinner, send us an email - gastronautssupperclub[at]gmail.com.<br />
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Hope to see you at a Gastronauts' dinner soon!Gastronauts Supper Clubhttp://www.blogger.com/profile/02262247342100858226noreply@blogger.com0tag:blogger.com,1999:blog-799829976450968035.post-32877549641377638352011-08-30T21:17:00.003+10:002011-08-30T21:20:06.307+10:00Our "Salute to Hugh" DinnerThis post is well overdue, but we had a fantastic dinner in May, with the food drawing inspiration from Hugh Fearnley-Whittingstall.<br />
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Helen and Daniel hosted the night, with 8 Gastronauts attending a feast of regional and seasonal food. With the aromas of amazing food floating around the kitchen it wasn't long before the pear, blue cheese and thyme canapes started wandering around the room. These were a lovely way to start the night, and the fresh thyme really lifted the flavour of the rich blue cheese & crisp pear. Keeping on a theme of finger food, we then each had a shot of potato & fennel soup. I love tapas type starters, and this was just what we all needed on a cold winter night.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Clcyqk-yejVzvXSkK8DPRF4FmcIV3sX3AnnmX4JHXOklIbFomAaUx-6VAo0BAN3p38PhOUiTkrX4EvXiiyUpPdtaTBhc35VQNmJ0yxnHeKwCtWAuGctIt6sEt0GIQKZsR5i7GIH9_pYN/s1600/IMG_0259e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Clcyqk-yejVzvXSkK8DPRF4FmcIV3sX3AnnmX4JHXOklIbFomAaUx-6VAo0BAN3p38PhOUiTkrX4EvXiiyUpPdtaTBhc35VQNmJ0yxnHeKwCtWAuGctIt6sEt0GIQKZsR5i7GIH9_pYN/s320/IMG_0259e.jpg" t8="true" width="320px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">After everyone had said hello and enjoyed a glass of prosecco, we shifted to the table in readiness for all the amazing food that was still to come - we didn't wait long for a bowl of beetroot & cumin soup with spicy yoghurt dressing to arrive. The colour of the soup was stunning, and it quickly disappeared from everyone's bowls.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkrJaqsxixArPmvrdshoVWGBWBjjAc5djd50vekNRvf4E7YUluk6WY0R_AdliXVbTrZRbkiiQziOng3t0HQFHns9fFFxezcDKpkxmPr3b5v5mYmQ3-KrGYNHVbXv3Ww1yvBb3OP0-uMm3N/s1600/IMG_0260.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkrJaqsxixArPmvrdshoVWGBWBjjAc5djd50vekNRvf4E7YUluk6WY0R_AdliXVbTrZRbkiiQziOng3t0HQFHns9fFFxezcDKpkxmPr3b5v5mYmQ3-KrGYNHVbXv3Ww1yvBb3OP0-uMm3N/s320/IMG_0260.jpg" t8="true" width="239px" /></a></div><br />
Then it was time for the pressed rabbit terrine. Although admittedly this didn't look like your textbook terrine it was the standout dish of the night for me. Not having eaten a lot of rabbit, I was really looking forward to this - the terrine melted in my mouth, with a wonderful richness of flavour.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF8kwj8i_h_gHrzPqg-x-Ph7KHu3JvJ2l5ngGY4XKbhZUenrN4yBb5vRbphe_vWyAHlvCeOqCHVb82mDaEv0lS23vzlOHREY2vSqqq1LNvAzLfx9Dr3GaNTd5jdQ1cRHl8anFApeCq2jf-/s1600/IMG_0261.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF8kwj8i_h_gHrzPqg-x-Ph7KHu3JvJ2l5ngGY4XKbhZUenrN4yBb5vRbphe_vWyAHlvCeOqCHVb82mDaEv0lS23vzlOHREY2vSqqq1LNvAzLfx9Dr3GaNTd5jdQ1cRHl8anFApeCq2jf-/s320/IMG_0261.jpg" width="239px" xaa="true" /></a></div><br />
Although I would have been more than happy to eat this terrine for the rest of the night, the show must go on, and the next course was slow roasted beef brisket, roast potatoes with garlic, chilli & rosemary and roast beetroot with apple balsamic. This was perfect fare for a cold winter night, although our stomachs were starting to reach their limits by this stage of the night.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuEHIsC90CIPm2J_AmPt7_ugeUDpMZpZbsoVWmSaJa1XdAuAQPmTR9U7LuBgmnRR2qTm1N6Iluxtaw06HPisYKxX3EcoMbeOth64wL6G_qnh_pbZl-RhP96ylyAWApU9TK8E3LOxC7WXUe/s1600/IMG_0263.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuEHIsC90CIPm2J_AmPt7_ugeUDpMZpZbsoVWmSaJa1XdAuAQPmTR9U7LuBgmnRR2qTm1N6Iluxtaw06HPisYKxX3EcoMbeOth64wL6G_qnh_pbZl-RhP96ylyAWApU9TK8E3LOxC7WXUe/s320/IMG_0263.jpg" width="239px" xaa="true" /></a></div><br />
After all that wonderful food, a palate cleanser was called for - tonight it was sloe gin and blackberry jelly. These were so good a few of us started drinking sloe gin shots afterwards (which also probably explains why there are no more photos). The sloe gin and blackberry flavours complemented each other so well - rich, but with good acidity to cut through the lingering tastes of the previous courses.<br />
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We finished off the night with quince crumble and ice cream - a tasty, warming and rich dessert that was just made for a miserably cold winter's night.<br />
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A big thanks goes out to Helen for putting together another fantastic night of seasonal and local food. <br />
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We hope to see you at a Gastronauts dinner soon ! <br />
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Gastronauts Supper Clubhttp://www.blogger.com/profile/02262247342100858226noreply@blogger.com0tag:blogger.com,1999:blog-799829976450968035.post-35657353774781172612011-06-13T22:02:00.000+10:002011-06-13T22:02:19.738+10:00hola Espana - 25 June 2011Our last dinner was terrific! Thanks very much to Helen for whipping up such an amazing night of seasonal ingredients. I still remember the rabbit terrine (and will for a long time) - we'll have a post up soon with more details & pictures from the night.<br />
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In the meantime, we've been planning the next dinner, which is happening on Saturday 25 June. This time the inspiration comes from Spain, and the menu will look something like this:<br />
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<em>Melon with jamon 2005</em><br />
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<em>Pimientos de padron</em><br />
<em>"Gazpacho"</em><br />
<em>Stuffed cherry tomatoes</em><br />
<em>Little saffron tortillas with smoked paprika alioli</em><br />
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<em>Pea and sherry soup with chorizo oil & croutons</em><br />
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<em>Pyrenees style slow-cooked lamb with sherry & paprika</em><br />
<em>Poor man's potatoes</em><br />
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<em>Pineapple/fennel</em><br />
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<em>Crema Catalana</em><br />
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<em>Turrón</em><br />
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The menu features old & new - a couple of recipes from El Bulli, along with some Spanish classics.<br />
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As usual, seats are limited for dinner, so if you're interested, let us know asap. We'll be allocating seats by the end of this week - hope to see you at a Gastronauts' dinner soon.Gastronauts Supper Clubhttp://www.blogger.com/profile/02262247342100858226noreply@blogger.com0tag:blogger.com,1999:blog-799829976450968035.post-21238310245623921902011-05-15T13:00:00.007+10:002011-05-15T17:46:01.401+10:00May Dinner - A Salute to HughGastronauts' next dinner will be held on Saturday 28 May 2011. This time the dinner draws inspiration from Hugh Fearnley-Whittingstall, the driving force behind the <a href="http://www.rivercottage.net/">River Cottage</a>.<br /><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 201px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5606780342755648930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV-lgfrKo8d3qKYWz8J5OwxA5TNq9ODkK3vF2QEPok9F1yTfnB5dRATBcBVxyUDVW5go9HzJXfRQdcJVhNUKg8vl4zjjSmnKjy-8qCvvjmALynkmsEZMEr4AmdIYDUiqJAsqC-skPm96v4/s400/hugh.jpg" />Hugh Fearnley-Whittingstall is committed to seasonal, ethically produced food, and the menu reflects that focus. If you don't know much about him, here's a <a href="http://www.youtube.com/watch?v=AOin-1SyLtE&feature=related">video</a> that gives you a quick idea of what he stands for.<span> </span></p><br /><p><span>Our "Salute to Hugh" menu will look something like this:</span></p><br /><p><span><em>Potato & fennel soup shot<br />Pear & blue cheese canapes</em></span></p><br /><p><span></span><span><em>Beetroot & Barambah feta soup with parsnip & thyme bread </em></span></p><br /><p><span></span><span><em>Pressed rabbit terrine wrapped in prosciutto</em></span></p><br /><p><span><em>Slow roast beef brisket<br />Roast pumpkin garlic, chilli & rosemary<br />Roast beetroot with apple balsamic</em></span></p><br /><p><span></span><span><em>Sloe gin & blackberry jelly </em></span></p><br /><p><span><em>Quince crumble </em></span></p><br /><p><span>If you're interested in attending, please get back to us quickly - as usual, seats are limited.</span></p><br /><p><span></span><span>We hope to see you there!</span></p>Gastronauts Supper Clubhttp://www.blogger.com/profile/02262247342100858226noreply@blogger.com0tag:blogger.com,1999:blog-799829976450968035.post-14698783076696442312011-05-15T11:43:00.013+10:002011-05-15T12:49:29.479+10:00April Dinner - Share plates inspired by OttolenghiGastronauts' April dinner was all about share plates, with inspiration drawn from the food served at <a href="http://www.ottolenghi.co.uk/">Ottolenghi</a> restaurant in the UK. Ottolenghi's driving philosophy is that everything is hand-crafted with care and attention, from basic raw ingredients. With 11 people attending, it was our most ambitious dinner yet, but Richard V managed to handle it with casual aplomb.<br /><br />We all enjoyed the following terrific food through the course of the night:<br /><br /><em>Aubergine-wrapped gnocchi with sage butter</em><br /><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 299px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5606756823427696210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTI4AWCUbtddDrn5YDvStTxBnTvNvNmdh7Ubl5fAGP9on3yyW_ypAVxt8Fp_nFypukJKx5iliuMJDUi2uexKhuU4eadfTK_xFTFALuSULfEkbZSN6e-EgrI50xfKT3yREcCIv6mPIk-pXK/s400/IMG_0177.jpg" /> <em>Broccoli with tofu, sesame and coriander</em> </p><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 299px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5606757998662121634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKe-1JWcnwuC6grb0IoKI_ABSEbhvQanupYiGllH7ARRg4pdG2YkLgZcDclVWMIhWmI-q0mZYTFtqLqqu_VWRn3Vn60_Thfmdv2fZ5a-RsTKfP1i3cBnhLZCLCGroOL9PuSVprLBSh_pYk/s400/IMG_0181.jpg" /><br /><em>Okra with tomato and ginger </em></p><br /><p><em>Cauliflower and cumin fritters with lime yoghurt</em></p><br /><p><em>Mushrooms with cinnamon and lemon</em></p><br /><p><em>Grilled barramundi with green olive salsa</em></p><br /><p><em>Beef and lamb meatballs in tahini</em></p><br /><p><em>Slow roasted pork belly</em></p><br /><p><em></em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5606755616065214130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ5O4ui7_EzutIuSwSt7yzThzLGHNx5TeLT3mlZJbQ3yaZCPEs_-NtOJzAb3tFOC24PqEQVV7oQMjWa1MxISqYzC9eq_uX7zJz-5vt5-WbFob9OPitlIMDi_KT4cCaTSfWn9GUr4gykcp9/s400/IMG_8749.JPG" /> <em>Caramel and macadamia cheesecake</em></p><br /><p><em>Lemon meringue pie</em></p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 329px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5606762918013603698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJWHsoJZH3K85KYS-AI3EcZfHjaUvFMs5CwBR3gPRP4nI2KZVR0-7tUb5TuFucoggyCNLd2-jRdrLn_kEh34NKbG_zGQhjWG42pH97a3T40R_17MKuxiOgDp5pzrtnUCYoWpejTRmEcVmX/s400/IMG_8777a.jpg" /><br />I'd have to say that my favourites were the pork belly, gnocchi and the meatballs, which were a fantastic match with a punchy, flavoursome tahini. As much as those dishes stood out for me, it was brilliant to have such a variety of food on the table.<br /><br />After all that savoury food, the caramel and macadamia cheesecake was a winner with pretty much everyone. As full as we all were by that stage, it was too good to pass up. Showing no mercy on our stomachs, a cheese plate then meandered around, just in case none of us needed to eat for the next week.<br /><br />This was also Gastronomy Gal's first trip to a Gastronauts' Supper Club dinner, and you can read her post on the night <a href="http://gastronomy-gal.blogspot.com/2011/04/my-first-gastronauts-supper-club.html">here</a>.<br /><br />It was great to see four new faces at this dinner, and we look forward to meeting some new Gastronauts at our next dinner on 28 May 2011.Gastronauts Supper Clubhttp://www.blogger.com/profile/02262247342100858226noreply@blogger.com0tag:blogger.com,1999:blog-799829976450968035.post-9981511915634720182011-03-22T21:42:00.004+10:002011-03-22T21:52:20.190+10:00April Dinner - Share Plate SoireeThe menu for our next Gastronauts dinner will feature share plates, inspired by the food from <a href="http://www.ottolenghi.co.uk/">Ottolenghi</a> in London. Share plates are perfect for a supper club dinner, and here's an idea of what will be on the table:<br /><br /><em>fennel and feta with pomegranate and sumac<br /><br />aubergine-wrapped gnocchi with sage butter<br /><br />broccoli with tofu, sesame and coriander<br /><br />okra with tomato and ginger<br /><br />cauliflower and cumin fritters with lime yoghurt<br /><br />mushrooms with cinnamon and lemon<br /><br />----------<br /><br />grilled mackerel with green olive salsa<br /><br />beef and lamb meatballs in tahini<br /><br />slow roasted belly pork<br /><br />----------<br /><br />caramel and macadamia cheesecake<br /><br />lemon meringue pie </em><br /><br /><br />Kick off time for dinner will be 7pm. If you're interested in coming, let us know soon, because seats are disappearing very fast.<br /><br />Hope to see you there!Gastronauts Supper Clubhttp://www.blogger.com/profile/02262247342100858226noreply@blogger.com0tag:blogger.com,1999:blog-799829976450968035.post-78112118407028773632011-03-12T15:30:00.006+10:002011-03-12T16:31:54.545+10:00Another Great Dinner, Moroccan StyleThis post has been a bit slow to appear, but we all had a delicious night of Moroccan food at our last dinner in November.<br /><br />All the Gastronauts present enjoyed this menu:<br /><br /><em>Mint tea</em><br /><em>Olives with harissa</em><br /><em>Spiced nuts </em><br /><br /><em>Moroccan tasting plate</em><br /><em>Spicy prawns</em><br /><em>Lamb & mushroom kebabs with yoghurt, mint and sultana dressing</em><br /><em>Orange and radish salad</em><br /><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5583067925229668450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3_okzDW3Kkiy_5X51XSAT6bZAejIrtaq_b-Fo8yURqFe2pWR8zSiNG2eeQyJPio7n4s1WNQF5lCIdYzDNnHWs4wRISib7y05WGmi42Lzrc5z-bN1giWTNQ5GFzSTHCj7aeM8UImBN2dC/s400/IMG_8263.JPG" /></p><p><em>Chicken tagine with preserved lemon and olives</em><br /><em>Spiced lentils with pumpkin</em><br /><em>Beef meatball tagine </em></p><p><em>Almond cream pudding </em></p><p><em>Fresh dates</em><br /><em>Sesame biscuits</em> </p><p>Luckily Danielle from <a href="http://digella.blogspot.com/" target=" blank">Digella Emporium</a> was good enough to write a post about the evening (along with photos), which you can read <a href="http://digella.blogspot.com/2010/10/through-glass-gastronauts-supper-club.html" target=" blank">here</a>. </p><p>Hope to see you at the next dinner!</p>Gastronauts Supper Clubhttp://www.blogger.com/profile/02262247342100858226noreply@blogger.com1tag:blogger.com,1999:blog-799829976450968035.post-82164134402158108672010-10-07T21:17:00.008+10:002010-10-07T22:30:09.949+10:00October Dinner - MoroccanThe next Gastronauts feast will be taking place on the evening of Saturday 16 October.<br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 284px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525279259754393538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlhEmx4oDwca7Ty04aq8ysGKa4_suT9-tffLkhQawDBZdc65-JVr5SSqapIlFK7rvwAiRBKmthHZ-5wfkMuuCEVLNUbkNoDM0zXzEoAzRe2zjuGWdFPj3BhtBGCJgtyXGyigWD3UGW4S8Q/s400/djema+el+fna.JPG" />This time around the food will be taking a Moroccan flavour, and the menu will look something like this: </p><p><em>Spiced nuts</em><br /><em>Bissara dip</em> </p><p><em>Moroccan tasting plate</em> </p><p><em>Chicken tagine with preserved lemon and olives</em><br /><em>Meatball tagine</em><br /><em>Spiced lentils with pumpkin</em><br /><em>Couscous</em> </p><p><em>Carrot sherbert</em> </p><p><em>Almond cream pudding</em> </p><p>There will of course be plenty of mint tea, in true Moroccan fashion. We hope to see you there!</p>Gastronauts Supper Clubhttp://www.blogger.com/profile/02262247342100858226noreply@blogger.com0tag:blogger.com,1999:blog-799829976450968035.post-26032525920336132962010-08-29T21:36:00.001+10:002010-08-29T21:44:00.304+10:00August Dinner - MexicanGastronauts Supper Club's August dinner took place last weekend, and was all about Mexican food. The dinner kicked off with a few drinks while we grazed on a huge bowl of guacamole and corn chips, trying to pace ourselves for the rest of the evening.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 340px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5510297773581425490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHd1yCkEaDXTjV7i7Mk6YzEO6vUDoBmy5Am4Qb023ZlnqG-oQy4SMTejUykrnxXKAaZgOcCQ_F5h_YzS7qTvyUG6fW-qkgzvrhbFOi_ADASfMdLhG1gC-7h4tQKx2TbxdEVhxMnvJSARf/s400/IMG_8087e.jpg" /> Keeping on the theme of finger food, we then enjoyed pumpkin & sesame tamales, served with a deliciously zingy tomato sauce. Tamales are made with a corn dough, then filled (tonight with pumpkin & sesame seeds) and steamed until cooked. Although the tamales were <em>very</em> filling, they were so moreish it was impossible to stop at one.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 345px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5510300744924709090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiisXlzeHIAU6pjUEUUAesX1ZpJnAtwdx9h3xU8P2sKkntxwLAXDRL97nrQFaoTqyOwX4IVvt_b5TD5vKl8I-hhMvooN6x9yKeC0_yLkrbm9n72bJe9CNp9LhPfB79NZYbpJ98fnABLfEJ5/s400/IMG_8091e.jpg" />We then migrated to the dinner table and were served a black bean soup, which had a beautifully delicate flavour and a warm chilli hit with every mouthful. I would have easily eaten another bowl, but by this time of the night we were all wondering how we'd manage to fit all the rest of the food into our rapidly filling stomachs.<br /><div><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5510286066397913586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCyvvxMcFGjoagGmGum1iPTAjt7_jHiE6INh357DoDvfULlDDcjb0sHpnj1Y3qo98EdJN2UYG9LwrF0buB82-lD_FFf-urSFDhITxalqazAoB54Pg9vIwv68duLuJTIE4NK3R_5SYzqSpE/s400/IMG_8103.JPG" />After a short break, it was time for the main course which comprised of pork tatemado, stuffed poblano chillies with walnut sauce, coriander & cabbage salad and tortillas. Things were starting to feel fairly decadent by this stage of the night, as these dishes would normally amount to a substantial dinner on their own. Pork tatemado is a slow-cooked, marinated pork stew. I happened to be in the right place at the right time when the lid came off the large Le Creuset dish, and the aromas were magnificent. As a massive pork fan, this was the highlight of my night. The pork had a lovely rich flavour, but retained its tenderness - it was perfectly cooked. After eating about 6 large slices of the pork, I eventually admitted defeat.<br /><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 244px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5510276920264946178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOg104dBoIow4T96UaPSWK5HkgH2R8xwZsqTi-GnNwJH-HlMES8dOShqlvO8HRWLjlNdb5OSzgaYM46wD0dxPh1V5XYOReW8UL2dhVv1WCfODvW6DvR4fC7pRjtWZXBBMpG63cb1fHS9Dj/s400/IMG_8109e.jpg" /> As I'd helped stuff the poblano chillies earlier in the night (with a pork or tofu filling), I was really looking forward to trying the finished product. On a cold night, these were a terrific match with the pork, and the rich walnut sauce disappeared quickly from everyone's plates. Finally, the crunchy, tangy coriander & cabbage salad provided some excellent textural contrast to the rich pork and stuffed chillies.<br /><div></div><br /><div>Most of us were now thinking we wouldn't need to eat for the rest of the weekend, but there was an amazing looking ancho chilli chocolate cake sitting on the kitchen bench that just had to be tasted. Generous slices of the cake were served alongside a dollop of cinnamon & vanilla ice cream. The spice in the ice cream and the gentle chilli taste of the cake kept the Mexican flavours alive right to the end of the night.</div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 283px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5510275596586729138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi34GJ32je9FttVmHQTczQxM35UUx8dKSs8F54ZtDoV-Fd8fzH2JcXO-G0rxtR8B6SXpothyphenhyphenV-JzxYJMQNNLsU5qS3UMY_GOowkFmjcywlhFzzYWq28Y6-D7AE70y4-V5AUkgKEo7VFaEZT/s400/IMG_8119e.jpg" /> For me, the standout dishes of the night were the black bean soup and the pork tatemado, but as a group the most satisfying part of the night was having the opportunity to try Mexican food that we'd never come across before (other than of course the guacamole). On that count alone the food was a huge success.<br /><div></div><br /><div>As well as the food, we did of course enjoy a range of drinks during the night, including a bottle of prosecco at the start as well as bottles of 2007 George Duboeuf Chiroubles, 2008 Sticks pinot noir and 2008 Tscharke Only Son tempranillo graciano.</div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 304px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5510287442487160402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiICSzZsckwmwwwOiRziGg-E5ux0TQM0IMTu7LZwl5ykAURI3yJnzL2ZBd4wNEYcU3X33LeAwjThDvPkT4WBc2YF32F7D-IBOwl08Awf7qzcujSWokkCZcvNAGt4BB60EsYegYPx9CIRC3s/s400/IMG_8095e.jpg" /> We'd all like to pass on a massive thanks to Helen for all of the brilliant Mexican food during the night - another memorable Gastronauts dinner.<br /><div></div><br /><div>Stay tuned for details of the next Gastronauts Supper Club dinner, which is likely to be in late September. </div>Gastronauts Supper Clubhttp://www.blogger.com/profile/02262247342100858226noreply@blogger.com0tag:blogger.com,1999:blog-799829976450968035.post-42115617876190738792010-08-02T21:33:00.000+10:002010-08-29T21:35:07.078+10:00Next Dinner - MexicanThe next Gastronauts Supper Club dinner will be held on 21 August 2010 at 7pm, and will be a feast of Mexican flavours.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 272px; DISPLAY: block; HEIGHT: 185px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5500779703166144962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDuT1yGaTY_VvsOwMNOkYHXllswJPqTwscwz33EY1XC2P3pwdQ7eBSW9O1uF-mx9ztqCF3F1cGUd9n-djByzKqaDFPpqfliC4AItRSHhHzXYEIILa2Oo118Gtj7AHl3v9En-pY1MU23RP/s400/3amigos.jpg" />The menu is being finalised at the moment, but it will look something like this:<br /><br /><em>Guacamole with chips</em><br /><em>Masa boats with chorizo</em><br /><em>Pumpkin and sesame tamales</em><br /><br /><em>Black bean soup</em><br /><br /><em>Stuffed poblano chillies with walnut sauce</em><br /><em>Pork tatemado</em><br /><em>Cabbage and coriander salad</em><br /><em>Warm rice and tortillas</em><br /><br /><em>Ancho chilli chocolate cake with cinnamon & vanilla ice cream</em><br /><br />If you're interested in coming along, send an email to gastronautssupperclub[at]gmail.com. There are only a limited number of seats, so they'll disappear fast.Gastronauts Supper Clubhttp://www.blogger.com/profile/02262247342100858226noreply@blogger.com0tag:blogger.com,1999:blog-799829976450968035.post-15276039423996701762010-04-22T21:58:00.000+10:002010-04-22T22:25:22.831+10:00April DinnerGastronauts' <span style="color:#ff0000;">April dinner</span> was hosted by <a href="http://foodblingbrisbane.blogspot.com/">food bling, Brisbane</a> and was inspired by a French theme.<br /><br />After a big day in the kitchen, we all enjoyed the following fairly indulgent menu:<br /><br /><em>Oysters with mignonette<br /><br />Les oeufs en meurette<br /><br />Four-hour roast Bangalow sweet pork with Roquefort, chestnut, witlof & potato gratin<br /><br />Moroccan mint tea granita<br /><br />Lemon tart with mascarpone & lime sorbet<br /><br />Chocolate & almond rochers<br /><br />Dark chocolate & macadamia truffles</em><br /><br />The oysters were served simply with mignonette and a glass of Champagne - the perfect start to any evening.<br /><br />Next up were oeufs en meurette - eggs poached in red wine. This is a dish I enjoyed on a trip to Burgundy, and the extremely rich sauce (based on pinot noir) was duly mopped up with slices of crunchy baguette.<br /><br />Main course was Frederic Anton's four hour roast pork, served with a deliciously rich gratin. The slow cooked Bangalow sweet pork was meltingly tender, and the sweetness of the Roquefort gratin was a perfect accompaniment to it.<br /><br />After all the rich food, a small serving of Moroccan mint tea granita pepped up everyone's tastebuds, in anticipation of the dessert which was to follow.<br /><br />Dessert was a lovely, wobbly lemon tart, inspired by a dinner at Banc in Sydney years ago. The mascarpone and lime sorbet complemented the citrus flavours of the tart, while the mascarpone also made for a great contrast in textures.<br /><br />By this stage of the night we were all feeling more than content, but it just wouldn't be right to finish off a French inspired dinner without petit fours. The evening ended with coffee, served with bite sized almond rochers and decadent dark chocolate & macadamia truffles.<br /><br />Another great Gastronauts dinner! We're hoping you can join us for the next one in May.Gastronauts Supper Clubhttp://www.blogger.com/profile/02262247342100858226noreply@blogger.com1tag:blogger.com,1999:blog-799829976450968035.post-32296482106363123272010-03-23T20:54:00.000+10:002010-03-23T21:13:11.398+10:00Gastronauts Kick OffThe Gastronauts Supper Club recently had our first Brisbane dinner, after months of planning.<br /><br />We're putting together a post with all the details and photos from the first night, which will be up soon.<br /><br />In the meantime, if you're intersted in attending a Gastronauts dinner in the future, send an email to gastronautssupperclub[at]gmail.com and we'll send you an application form. We plan to have at least one dinner a month, but seats will be limited.<br /><br />Gastronauts was inspired by Jamie Oliver's visit to a New York supper club in his American Road Trip Show - if it's good enough for New York, it can happen in Brisbane. The general idea is that dinners will be put on at Gastronauts' homes around Brisbane, with the odd special occasion for variety. We'll email out the menu for the next dinner - if you're interested, all you have to do is reply to the email. Diners will then be selected randomly, and you'll be sent the location on the day of the supper club dinner. Gastronauts is an opportunity for foodies to enjoy a fantastic dinner, while at the same time meeting new new people who are equally keen on food.<br /><br />In the meantime, keep an eye out on our site for details of Gastronauts' April dinner. We look forward to seeing you at a Gastronauts dinner soon.Gastronauts Supper Clubhttp://www.blogger.com/profile/02262247342100858226noreply@blogger.com0