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Australia Dinner

Glenelg, April 4, 2013

Bailliage of South Australia

The Bailliage’s first dinner for 2013 was held at Chris Jarmer's Restaurant ‘Scool’.

‘Scool’ is a beachside restaurant recently opened in The Oaks Plaza Hotel at Glenelg and is proving to be a popular choice.

Members and guests were welcomed with Yellowglen XV (Exceptional Vintage) 2004 - an outstanding Pinot Noir/Chardonnay sparkling wine as an aperitif.

Platters of mixed canapés were served followed by a first course of yellow-fin tuna, eggplant, caviar and saffron mayonnaise. The course was served with Terra D'Aligi Pecorino. The grapes come from the hills of the Valley of the Sangro River in southern Abruzzo close to the Adriatic Sea and the wine they made combined well with the food.



The main course of duck was simply listed on the menu as The Duck.  This was the Chef's unique style of presentation of duck accompanied with whatever market purchases were available on the day. In our case this was roast duck leg and breast accompanied with shallots, porcini mushrooms and peas. Another Italian wine, this time Terra D'Aligi Tatoni (‘Grandfather’) made from Montepulciano d'Abruzzo grapes of Tuscany well matched the duck dish.



Crème brûlée, always a favourite, was superb as the final course matched to a Portuguese Madeira. Créme Brûlée originated in France and appeared in a cookbook in 1691. In 1731 the name changed to créme anglaise. In the 18th century the dessert was known as ‘burnt cream’. In Britain it was introduced at Trinity College, Cambridge, in 1879 as Trinity Cream - eggs, cream and milk heated in a bain marie and topped with caramelised sugar.



Peter Jarmer and his wife Kathy were invited as guests for the evening. For many years before it closed, Peter was the owner of Jarmer's Restaurant. He also served as our Bailli and between the courses during the evening we presented him with a small gift in appreciation of his contribution to the Chaîne.

Pamela Wall
Vice-Chargée de Presse

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