Michael Caines MBE Dinner
Michael Caines MBE hosted an exclusive industry dinner on July 26th as part of the Brisbane Hilton Masterclass Weekend. Supported by two of his chefs and the Hilton Brisbane team, Michael prepared a 7-course tasting menu for the guests. Mezzanine Wine's on-premise manager Peter Marchant and Ortiga sommelier Matt Brooke were on hand to match wines to each course.
The menu consisted of:
Salmon with Salmon Jelly, Keta Caviar, Cucumber, Honey and Soy Vinaigrette, Wasabi and Greek Yoghurt Vinaigrette
Mountadam Riesling 2009
Mushroom Risotto
Moorooduc McIntyre Vineyard Chardonnay 2008
Roasted Queensland Cod, Crab Salad, Lemon Puree and Chorizo Foam
Valminor Albarino 2009
Quail with Herb Puree and Truffled Egg Yolk
Thorn Clarke Morello Nebbiolo 2006
Queensland Venison with Braised Pork Belly, Chestnut Puree, Roast Vegetables and Raisins soaked in Jasmine Tea
Cape Barren Old Vine Shiraz 2007
Banana Parfait with Caramelised Banana and Lime Foam
All Saints Rutherglen Tokay
Passionfruit Mousse with Passionfruit Sorbet
Yalumba Hand Picked Bortrytis Viognier 2008
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Martin Duncan is the owner of Freestyle Tout and Freestyle Escape, and is passionate about the hospitality industry.
He is regularly featured in the media promoting the hospitality industry and also consults to others in the industry.
Martin is continually helping to promote QLD food events, such as the Celebration of Australian Food & Wine Noosa Style, Hilton Masterclass and Smartfood.
