- Avocado soup (served cold topped with caviar) - Semillon Champagne
- Tartare of ocean trout with sushi rice, avocado and grapes - Chilled Sake
- Grilled breast of duck with apple and ginger dipping sauce (served with steamed veg) - A couple of shirazes
- Citrus syrup cake with double cream - A couple of dessert wines
I liked the avocado soup, but I wouldn't take Tets' recommendation to increase the quantity from a cup to a bowl to make a real entree. Way too rich. Nearly everyone liked it, which is not too bad considering it was so intense.
The tartare was awesome. I am so making that again, despite having to peel 30 grapes - it has to be said that was not the high point of the cooking experience. I definitely don't want to work in Tets' kitchen....
The duck was good, but I botched the thing in many ways. There wasn't enough (despite quadrupling the serves in the recipe), I overcooked the duck, I forgot the two garnishes (leeks for the duck and black sesame seeds for the dipping sauce) and the dipping sauce should have been made a few more days in advance (rather than just over 24hrs in advance). I would also do different veg next time. I will do it again though, until I get it right damnit!
The cake was good - fairly tart, and I just served heaps of it to make up for the lack of duck. It also went well with the stickies. I have only just started doing desserts other than cheese (due to hubby's gout), and they definitely make a good support for a sticky.
So it has increased my confidence to try some other recipes from the book, although maybe only one or two new ones at a time from now on. We have another dinner party next weekend, so I had better start planning...