Cooking for Can Too - The Hungry Hordes Menu

Here's what I cooked for "The Hungry Hordes" to help raise funds for the Hubby's first Can Too run program...my, how time flies!!

The theme was "Anything but French!" seeing that T and K were headed off to France a few days after the dinner.  The aim was to have a degustation with a few choice luxe ingredients to keep the party humming. And with T generously opening up his extensive wine cellar (read: 400+ bottles of fabulous wine - he does have good taste!) and expertly matching the wines with the food, it was certainly a night to remember!

Canapes:

Jamon iberico

Prawn with avocado salsa on a fork

Goat's cheese and tuna tartare in filo pastry tart shells

Oyster tasting - 3 to 4 types of Sydney Rock Oysters with Pacific oysters -
served au naturel, with lime and rice vinegar dressing

Dinner:

Potato galette with soft poached quail eggs & Oscietra caviar

Patagonian toothfish poached in Asian masterstock with soba noodles and black sesame seeds

Orechiette pasta with pancetta, green beans, and shaved white summer truffles

Green apple sorbet

Twice cooked roast duck breast with Asian-style blood orange sauce

Veal medallions with wasabi butter and porcini mushroom risotto cake

Dessert:

Cheese three ways:

"Toasted cheese sandwich"
Roquefort cheese trifle with Beurre Bosc pear relish

Parmesan pannacotta