For New Years this year we hosted a big dinner party at home. Because it was New Years I wanted to go all out & make it completely over the top. I decided that in order for a dish to make it onto the menu it had to be bloody hard or very time consuming to make. I think most of my friends thought I was pretty crazy (especially since I had a one year old running round the house) but they were happy to enjoy the results.
There was a LONG list of possible dishes that I looked into trying to re-create at home from some of my favourite restaurants. I spent a few weeks researching them all. The criteria I ended up using to decide which dishes would make it was;
1. I could actually get the ingredients I needed for the dish (the Movida dish almost didn’t make it because I had a tough time finding a good quality dried beef)
2. I could make it without having to purchase any crazy expensive specialist equipment (the Croquembouche very nearly didn’t make it because of this – I ended up buying a giant traffic cone/witches hat from Amazon for $16 instead of the $200+ on a special mold)
3. I could find a recipe from a reliable source that looked like it would provide similar results, so that I wouldn’t have to make 10 trials beforehand, (quite a few dishes got crossed off the list for this reason).
Here’s what I ended up with on the menu;
Entree – Son in Law Eggs (Gingerboy, Melbourne) & Air dried beef with Truffle Foam & Poached Egg (Movida, Melbourne)
Main – Lavender & Honey Duck (Eleven Madison Park, New York)
Dessert – Croquembouche (Adriano Zumbo)
The Son in Law Eggs from Gingerboy ended up being the easiest both to make & to find a recipe for. Gingerboy put the recipe up on their website, you can find it here. I thought that these would be a lot harder to make, but the recipe was really good & provided detailed instructions on timing & temperature for the cooking of the eggs.
The beef with truffle foam & poached eggs was also pretty easy to make. I made the truffle foam in the morning on the day of the party & then poached the eggs just before serving. The truffle foam recipe I used you can find here.
For the Lavender & Honey Duck I found this article explaining the process they follow to make this duck at the restaurant & then tried to match a recipe to it. For the preparation & cooking of the duck itself I ended up using this gourmet traveller recipe for roast duck. To work out the ratios of the spice mix I sprinkled a teaspoon at a time of each of the ingredients onto a tray trying the match the appearance & distribution of each from the pictures in the article. Here’s the ratios I ended up with.
Lavender & Honey Duck Spice Mix
2 parts Lavender
5 parts Cumin Seeds
5 parts Coriander Seeds
2 parts Sichuan Peppercorns
The croquembouche was made using this recipe. But for some reason the Masterchef Australia website has left off the ingredients for the Creme Patisserie & Toffee, luckily though, this blog has the recipe on it. This was the dish that took most of my time & the one I was most worried about. It took me almost an entire day to make and at almost every step along the way I was paranoid it was all going to fail miserably! I’m very happy to report though that it all worked out & I only ended up with two minor toffee burns – success!
Filling all the pastries
Success! I got it out of the mold.
The finished product – complete with spun sugar!
The cooking & prep for this dinner party was seriously hard work, and I enjoyed every single second of it. It was a great way to round out the year, doing something I thoroughly enjoy to bring happiness to my friends. 🙂