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kitchen time

June 25, 2011

Yesterday I was super lucky enough to spend some time with Chef Paul Cooper, Briony and team in the kitchen at The Provincial. The Provincial’s matched wine meals are always delicious but it’s fair to say this was a particular hit.

Here are a few happy snaps from behind the scenes.

Winter Games (or for the tweeple, #gotgame) pics…

Got my hands on the menu (to be confirmed) for next dinner too! It’s our favourite punning vege! I’m pretty sure we’ve got time to rehearse a flash mob performance…

You can Beet an Egg……….

Course 1

‘Garden’ of pickled, raw and poached baby beetroots, coffee, herbs, quail eggs, and avocado crème
fraiche

Course 2

Roast beetroot Carpaccio, King Crab salad, artichoke, burnt orange, and basil

Course 3

Salt baked Beetroot, smoked eel, poached rabbit saddle, apple puree, and celery emulsion

Course 4

Beetroot puree, and 24 hour slow cooked and wood roasted goat, confit garlic, potato fondant, port
jus

Course 5

Beetroot curd tart, goats cheese mousse, almond foam
Date: July 28, 2011

Time: 7pm

Venue: The Provincial Hotel, 299 Brunswick Street Fitzroy, 03 9810 0042

Cost: $89.00 with matched wines


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