“Degustation, anyone?”

“What’s that?”, you say.

The word degustation literally means ‘to taste with relish, or to savour’. Modern degustation luncheons have become a bit of a culinary art form, and usually take the shape of sampling all of the chefs signature dishes in small portions at the one sitting, usually eight or more courses.

On Sunday 15th October I’ll be cooking an eight-course degustation luncheon at the retreat at Mt. Surmon Winery in South Australia’s Clare Valley.

Here’s the menu:


Crispy Flat-Rice, Dried Fruit and Nuts Appetizer (Gujarati Chidwa)

Soft, Cashew-studded South-Indian Steamed Semolina Breads (Rawa Idli)
Tamarind-infused Hot-and-Sour Toor Dal (Sambar)
Fresh Coconut Chutney

Gingered Shitake, Tofu and fresh Coriander Jiao Zi Dumplings
Chili Lime Dipping Sauce

Kurma’s Fragrant Penang-style Vegetarian Laksa

Karnataka Chili & Tomato Rice
Cream-infused Delhi-style Panir Croquettes (Malai Kofta)
Fresh Mango Chutney
Cucumber Raita
Flame-toasted Pappadams

Seared Fresh Panir Steaks with Maple-syrup Marinade, Sweet Potato Mash & Rocket Salad

Rosewater & Cardamom-infused Pistachio Shrikhand with Saffron Syrup


Interested in attending?

For bookings please contact Jeni Surmon
Phone (08) 8842 1250 Fax: (08) 8842 4064
Email: wine@mtsurmon.com.au
website: http://www.mtsurmon.com.au/retreat.html

Posted by Kurma on 27/9/06; 5:35:28 AM

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