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(02) 4930 9007

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Bookings:
(02) 4930 ­ 9007

Degustation to your Door

Saturday July 24th, 2021 

“Low and Slow Dego” 

Cook a 5-course dinner at home like a PRO and make your night even more memorable with the addition of a 6 pack of mixed Gartelmann Wines.

Time to cook like a PRO! 

As usual I will be cooking the dishes live and having a laugh with you guys!  Just follow me on my face book page “The Deck Cafe Lovedale”
Have fun and I truly hope that my idea of “Degustation to your Door” brings smiles to your household. 

Below are the ingredients and method for your 5-course degustation. 

Low and slow degustation inspires me to cook lovely winter inspired dishes that take time to prepare but bring out amazing flavours. With 4 totally different slow style cooking dishes I am sure you will be impressed with the flavours I have created and you will finalise and master at home!  

Bon appetit, Matt Dillow

 

Before you start you will need a few pantry items: Vegetable oil and butter for frying, olive oil, salt and pepper.

Ingredients are based on 2 people: 

Pre-dinner 

2020 Gartelmann Blanc de Blanc

1st Course

FB Live; 5pm 

Mediterranean spiced octopus and prawn hot pot, saffron aioli

2021 Gartelmann Jessica Verdelho

1 container of prawns/1 cryovac of Mediterranean octopus /1 container of saffron tomato fish stock/1 container saffron aioli

Octopus and Prawn: Heat a small pan to medium heat then add 30 grams butter and add the prawns, saute for 2 minutes then add the octopus and saute for a further 3 minutes then add 60mls verjuice then the saffron tomato fish stock and cook till boiling.
To Serve: Serve the hot pot in a bowl with the saffron aioli on top.  

2nd Course 

FB Live; 6pm 

Moroccan lamb slider, charcoal bun, tzatziki

2021 Gartelmann Veronica Rose

1 cryovac bag of Moroccan lamb/1 container Tzatziki/Charcoal buns

Charcoal buns: Toast or warm your buns in the oven. 

Moroccan lamb: Heat in the bag in a pot of boiling water for 5 minutes.

To serve: Serve like a burger! 

 

3rd Course 

FB Live; 7pm 

Confit chicken, cognac glazed apple, pressed potato

2020 Gartelmann Sarah Elizabeth Chardonnay

1 container of confit chicken/1 container cognac apples/pressed potato

Confit chicken: Heat a medium pan to a medium to high heat then add the chicken skin side down first and get golden brown then turn over for the same time. Once golden-brown place in pre-heated 180 degree oven for 6-8 minutes. 

Cognac glazed apples: In a small pan heat till sizzling.

Pressed potato: place potato on baking paper covered tray and bake for 8 minutes at 180C

To Serve: Place chicken on plate add pressed potato next to the chicken then glazed apple on top of the chicken.

4th Course 

FB; Live; 8pm 

Asian basted pork belly, jasmine rice, shredded green paw paw salsa

2016 Gartelmann Phillip Alexander Cabernet Merlot

1 container pork belly/1 container Asian baste/1 container of rice and jasmine flavouring/1 container green paw paw salsa

Pork belly: Heat a small pan to medium heat the add the pork belly and cook until golden brown on both sides then add the Asian basting sauce Place into a pre heated 180-degree oven for 6-8 minutes.,
Jasmine rice: Wash the rice in water to remove the starch. In a medium pot add the rice, equal parts water and the jasmine flavouring and cook for 10 minutes on medium heat with a lid on.

To Serve: Place the pork belly on the plate and drizzle the sauce on top. In a ramekin or small mould even a tea cup add the rice to mould and then plonk next to the pork belly. Add the paw paw salsa on top then scatter with the mixed sesame seeds. 

5th Course

FB; Live; 9pm

Red wine poached pear, wattle seed honey chocolate sauce, whipped ricotta

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Sicilian orange cake, orange glaze, whipped ricotta

2021 Gartelmann Gracie’s Ambrosia (375ml)

1 container red wine poached pear/1 container whipped ricotta/1 container orange cake/1 container orange glaze

Red wine poached pear: Heat in microwave for 2 minutes or till hot.

Honey chocolate sauce: Heat in microwave for 1 minute in 30 second intervals.

To serve; Place pear on plate or bowl drizzle all the chocolate sauce on top and add the whipped ricotta on the side.

Orange cake: Heat Sicilian cake in microwave for 1 minute.

To serve: Serve with glaze drizzled around cake, whipped ricotta on top and crisp orange on top of ricotta.