A couple of weeks a go lunch was a bit of a treat. We headed to the Langham for a Cuisine Masterclass with Michael Meredith. Michael has cooked at many restaurants including Vinnies, Antoine’s and The Grove before opening his own restaurant Meredith’s in 2007. If you like being surprised and delighted by every plateful and you haven't been then you really should head along and treat yourself.
It was a wonderful way to spend a Saturday afternoon, a bubbly on arrival, watching our dishes be prepared before tasting along side some wonderful wines. For entree it was an original take on a panzanella salad, this time with cheese ravioli. A smear of eggplant puree topped with croutons, tomatoes, grilled red pepper, zucchini, grilled red onion, black olives, basil, crispy capers and a drizzle of balsamic. A beautiful salad with so many flavours and textures that all work together. The star was the the cheese ravioli. No ordinary ravioli as the ravioli itself made purely from melted provolone cheese and then wrapped around some herb goat cheese.
|Cheese Ravioli with Panzanella Salad|
Our main course was Canterbury red deer with salmon roe and seaweed. It was a tartare, the venison mixed with shallots, capers and horseradish and topped with a little seaweed, salmon roe and tomato jelly. The most tender, flavourful venison brightened by tomato jelly. On the side a glass of Wither Hills Benmorven Pinot Noir which may well be my new favourite pinot.
“Dense, dark, silken and fruit-cake rich, with the fragrance of Doris plum, wild berries and Morello cherries, dusted with cinnamon and spice”
|Canterbury Red Deer, Salmon Roe & Seaweed|
For dessert rhubarb, raspberry, yoghurt and pink grapefruit. That would be a yoghurt cream, surrounded by rhubarb and raspberry juice with a splash of mint oil, a little candied zest, grapefruit, fresh and freeze dried raspberries. Pretty as a picture and tasted as good as it looked. The creamy yogurt, the burst of fruit and that bright freshness from the mint oil the perfect way to finish lunch. I cannot wait for next year’s Masterclass!
|Rhubarb, Raspberry, Yoghurt & Pink Grapefruit|