The Sydney Magazine Food Hall of Fame Dinner, October 19 2009
Duilio Degli-Innocenti: Baker; Grahame Latham AM: Educator & Judge; Joe Byrne: Pork Pioneer; Geoff Lung: Photographer; Abbie Evans: Food Buyer; Jon Osbeiston: Wine importer & Retailer; Tess Mallos: Cookbook Author & Broadcaster; Con Prineas: Fruit & Vegetable Importer; and the late Barbara Muray: Organics Advocate.
What do all these people have in common? According to the Sydney Magazine, these people have made a significant contribution to food in Sydney and Australia, and were recognised at a huge dinner held at Danks St Depot and the gallery upstairs.
Jared Ingersoll, Chef and advocate of “good, clean and fair food”, designed a beautiful menu to highlight the best of the season and to encourage us to share and connect across the table.
We gather in the restaurant on arrival as we await the rest of our group, and make a beeline to the table holding delightful goodies of saucisson sec, bottarga, cheddar, baby carrots and pickles…While we’re milling around, platters of rilletes made from Cornucopia ducks, and the most awesomely tomato-ey and sweet tomatoes ever are passed round. We discover on arrival that the event is also sponsored by Lindt, with bowls of chocolates scattered around the room (as we go up to dinner, handfuls of chocolate seem to disappear rapidly!)
We head upstairs and laugh as we realise that we’re on the “Naughty Table” in the corner furthest away from the esteemed guests! No matter, it means we can relax and enjoy our night without fear of offence, and we also get our food quicker 😉
First course: Steamed artichoke with Bagna Cauda, a most luscious, finger licking sauce of garlic, anchovies, chilli, pepper, olive oil and butter and in this case a touch of cream….Such an unbelievable flavour and depth..just went on forever…I ate two of these! (piggy)
For the table we were presented with two delightful salads, Panzanella: torn bread, the ripest tomatoes, basil, olive oil. Simple Simon, but absolutely marvels with the best ingredients.
The other salad was a warm spring salad with gorgeous fresh broad beans and asparagus
Then the mains: Joe Byrne’s pork forequarter roasted in milk and served with polenta, sage and lemon
As I don’t eat piggy in this form, but had a taste of the polenta as the smell was so enticing, and it was rich and creamy. I imagine that the rest was just as gorgeous.
Fish was a Hiramasa kingfish roasted with chermoula and served with raisin, pinenut and parsley salad
Because I wasn’t partaking of piggy, I was served some lamb, and boy did I make people jealous!!!
By this stage I was bursting. But there was dessert and cheese, and speeches! But the best part of the night was to come, a little private tour of the kitchen with Jared. Hanging in his coolroom, Miss Piggy!
Jared subsequently tweeted the breaking down of this pig which was used for “headcheese” a.k.a Brawn, sausages and other dishes..
A fantastic night to celebrate the contribution of some fabulous people in the Australian food industry. Hope I can go next year!
Danks St Depot
1/2 Danks Street
02 9698 2201