On Wednesday night, one of my life-long-held dreams came true in spectacular fashion.
I had the opportunity to attend a dessert degustation at the utterly spectacular Restaurant Amuse in East Perth with 8 of my delightful foodie friends. It was an evening beyond compare, and everything I could have wanted from such an experience.
A rundown of the delights on offer include:
Caramel parfait in a white chocolate and wasabi shell
Chimay Blue 2011 sorbet, barley foam with a pretzel and salted cashews
Gin and tonic jelly with a drunken sponge, encased in a marshmallow with lime zest
Lychee three ways: as a mousse, a gel and freeze dried; served with coconut pastry creme banana puree and Gin Gin finger limes
10 tomato varieties as a sorbet with verjuice and balsamic pebbles with hyssop
Bee pollen milkshake with honeycombe crunchie
Hay custard, fresh blueberries and blueberry syrup with cocoa and coffee crumbs with hay smoke
Beetroot sponge, pistachio parfait, crushed milk biscuit and raspberries
Deconstructed Snickers – Chocolate and peanut butter mousse, coated in caramel with nougat ice cream
Apricot souffle with vanilla anglaise
Coffee macaroons with a baileys filled truffle
Let me tell you now. I like sugar. I can handle sweet things that people with more brains that me shirk from.
I have never been so sugar drunk in my life. The sugar hangover the next day… Headaches, an unquenchable thirst, salt cravings… Basically the worst come down you can possibly imagine. I sat at my desk, head in my hands, and wanted to die. I’d do it all again tomorrow. Yes. All 11 courses.
But what does one do, once they’ve completed their immediate life goal? Seriously, I’m not kidding. This was one of my life goals. Don’t judge me, I could have happily died after that.
Well, life goes on. After that horrendous day at work, I still had to come home and cook dinner. A dinner that attempted to start correcting the food choices I’ve been making.
Full of vegetables, eggs and with a little bit of salty chorizo to balance my laden palate, this did the trick.
Roasted vegetable and Chorizo Fritatta
Adapted from Taste
1 cup roasted vegetables roughly diced – I used mushrooms, cherry tomatoes red onion and garlic
1 chorizo sausage, sliced
Handful of grated cheese
Handful of baby spinach leaves
1/4 cup shredded basil leaves
1. Placed the diced vegies in a baking pan, toss with oil and season with salt and pepper. Roast in a pan at 200*c until they begin to wilt, 15 to 20 minutes.
2.In a non stick, oven proof pan, cook the sliced chorizo until done.
3. Add the vegetables and spinach to the pan with the chorizo and spread them out evenly.
Whisk eggs in a bowl and season with salt and pepper. Add the eggs to the pan and cook on low until they have almost set.
4. Sprinkle the shredded cheese and basil. Place the pan in a pre-warmed grill and cook for 3 or 4 minutes.
Slice into wedges and serve.
P.S. For a better run down of the evening, and much better photos, have a gander at the lovely jujichews. She makes awesome hats out of the fancy cloth napkins. True story.