Some shots from last Saturday's Derby Day lunch at the Melbourne Cup Carnival in the James Boag Birdcage marquee.
Twelve lucky guests were treated to a tasting menu created by James Viles of Biota, who harnessed nonpareil Tasmanian ingredients direct from the farms, producers and beaches James and lucky few of us visited last month (see previous post). The menu - we knew it would be good - was actually insane.
As we sat and ate, we had front row seats to all the kitchen action. James and his side kick Chef Riley Aitken plated up in front of us, explaining the dishes and sharing stories of our time sourcing each ingredient in Tasmania. Clay encased baked beetroot was smashed open on the bench, a cloud of dry ice solidified meringue for our dessert, fresh dried wakame was torn from hanging bunches above the table to scatter and season our food, and then, you should have seen the beehive inspired dessert cart. In our finest black and whites and with Boags beers and choice wines in hand, we all raved about the butter, couldn't get enough of the oysters and beef, and the genius flavour combination of beer and parsnip ice-cream sat sweet in our mouths for not nearly long enough...
Stone Baked Molasses ad Dark Rye with Tasmanian Butter
Raw Ikijime Spiked Fish accompanied iwht a dressing of Smoked Fish Bones and Fish Roe
Tongola Goat's Cheese with Leeks cooked in Brown Butter and Fried Saltbush
Southern Calamari with Wild Sea Lettuce, Toasted Grain Broth and Samphire
Robbins Island Wagyu cooked over coals and dressed with Shima Wasabi
James Boag's Premium Beer and Parsnip Ice-cream
'The Bee Hive' a dish of Raw Tasmanian Honey, Almond Creme and Wild Spring Flowers
Ps - The carnival action and bird cage shenanigans that followed was highly entertaining - I had to share a few shots. I honestly could have people watched for days.
Thanks so much to the Boags crew for a delicious day out.
James Boag are offering the chance to win an opportunity to let Chef James Viles bring you the taste of Tasmania through a curated menu inspired by the Harnessed Culinary experience at Melbourne Cup Carnival.
The total prize is an $800 voucher to experience a special tasting menu with paired wines along with one nights stay at James' restaurant Biota in Bowral, NSW. (The food, location and entire experience will blow your mind.)
The competition commences at 00.01 EDT on 08/11/2016 and closes at 23.59 EDT on 24/11/2016
To enter and for the full terms of conditions, click through here: www.jamesBoag.com.au/harnessedbiota
Best of luck!