About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

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Tuesday, August 21, 2007
Interlude/Becasse Dinner
Last year's Menu for Hope, the charitable drive by the ever popular Chez Pim, which raised an astonishing $60,925.12, was well supported by local food businesses, including degustation menus with matched wines from some very well regarded restaurants, including Melbourne's Interlude and Sydney's Becasse, which of course was the Sydney Morning Herald's 2007 award for Restaurant of the Year.

Interlude's Robin Wickens and Bescasse's Justin North between them have won truckloads of awards, meaning they are highly respected and absolutely no slouches behind the stoves at their respective establishments; a dinner at either would almost certainly be a highlight of anyone's dining calender, but to eat at both would entail a trip to Melbourne and Sydney, a trip that would be well worth the effort, but wouldn't that be racking up the food miles? Okay, you would have bragging rights.

Nor would you be bored by the food, for the two chefs have totally different styles with Justin's food based on his interpretation of traditional French food in the modern European manner and Robin's food is more world fusion with interesting twists and surprises. You can see a review of Interlude by Anna of Morsels & Musings who actually won the prize in Menu for Hope and Helen's, of Grab Your Fork, review of Becasse.

Wouldn't it be great if these two chefs came together as a dynamic duo over a couple of nights, cooking up their magic on a plate, pushing each other to the culinary heights? Well, if you are in Melbourne this Friday and Saturday, the two chefs will be going hell for leather at Interlude in a fantastic degustation menu.

Want a peek? Robin's dishes in blue, Justin's in green.

Chives, Sour Cream, Smoked Salmon

Grits, Buffalo Wings, Mexican Truffle

Porcini Custard with a Brochette of Confit Pork Belly, Snail and Cured Pork Jowl

Salad of Endive, Quince, Truffle, Shaved Brazil Nuts and Balsamic Jelly

Lamb Neck, Black Figs, Coffee, Yoghurt

Tomato Explosion

Cod with Calves Cheeks and Cèpe Puree, Iberico Ham and Sherry Jus

Rock Flathead, Smoked Milk, Chowder 'Juices'

New Zealand Venison with Cocoa, Pear and Muscatel Tart, Confit Swede and Cocoa Jus

Carbonated Cucumber, Yuzu, Peppermint

Piña Colada

Caramel and Apple Trifle with Apple Jelly and Cider Granita

Pink Grapefruit, Sago, Rosewater, Almonds

Where: Interlude Restaurant, 211 Brunswick Street, Fitzroy, (03) 9415 7300
When: Friday & Saturday, 24-25th August
Cost: $125 per person, food only
$200 per person, with matched wines





 
  posted at 2:24 pm
  5 comments



5 Comments:
At 6:01 pm, Blogger MyKitchenInHalfCups said...

Grits! on such an amazing menu! What a hoot! Sign me up for paired with wines.
Gosh I wish.
I put you up an award, two actually.

 
At 8:40 pm, Blogger Lydia said...

If only it weren't so far to travel.... sounds fantastic!

 
At 4:03 pm, Blogger Helen (AugustusGloop) said...

wow. what a feast.

i have to admit, the grits really caught my eye too. that, and the veal with cocoa. yum!

 
At 4:55 pm, Blogger kazari_lu said...

Oh my goodness, drooling is so unbecoming... but I wish I could come!
I wonder if I could convince ryan to fly us to sydney for the weekend.

Oh Neil, it seems very presumptuous, but I've tagged you for a meme. http://krissyscookingblog.blogspot.com/2007/08/fantastic-four-meme.html

 
At 2:26 pm, Blogger neil said...

Hi tanna, the grits caught my eye too, but somehow, I don't think they're grits as we know them.

Hi lydia, we're not that far are we? Well not bt the 'net anyway!

Hi helen, the veal with cocoa should be alright, after all the Mexicans have bee combining chocolate with meat for centuries and we do love a good mole.

Hi kazari-lu, no need to go to Sydney, it's right here in Melbourne. I'll check your meme right out.

 

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