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(02) 4930 9007

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Bookings:
(02) 4930 ­ 9007

Your Degustation Menu Delivered!

Time to cook like a PRO!

Saturday 8th August, 2020

“Hunter Medical Research Institute Virtual Ball”

 

Thank you very much for your purchase of our Degustation Dinner, this is our 12th one and its such an important evening as I had this vision that I could help raise some greatly needed funds for the HMRI as due to COVID-19 their much anticipated annual ball had no option but to cancel and I had this idea that I could help with doing a virtual ball and try and raise some funds. I knew that with the fantastic following I have through my being in the hospitality industry since I was 14 years old I could do one of the biggest VIRTUAL Balls known! I am totally stoked with the amazing support my team , Sabor in the Hunter and the associated wineries have had during COVID-19 and I feel so happy that I can give something like this to the community not just in the Hunter Valley Region but all over Central Coast and even Sydney.

So to those who have done these Degustations to your Door before welcome back and to the people jumping on for the first time, Welcome aboard a a fun filled night whether you are dining with a group of friends or having an intimate experience! 

 

Below is the method on how to put together your 5-course degustation. 

On my face book page “The Deck Cafe Lovedale” As usual I will be cooking the dishes live and having a laugh with you guys on Face Book from 5pm Saturday the 8th August!

Have fun and I truly hope that my idea of “Degustation to your Door” brings some smiles in your household. 

Bon appetit, Matt Dillow

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

Menu and methods below are based on serves for two people.

1st Course

FB LIVE; 5pm

Duck liver parfait with toasted sour dough, cornichons and sparkling jelly 

Wine Match

Tamburlaine ‘Au Naturel’ Preservative Free Sparkling

This is an easy one to prepare. You have a jar of parfait with a sparkling jelly on top, cornichons and two pieces of sourdough. Either toast or chargrill the sourdough, drizzle with olive oil and serve.

2nd Course

FB LIVE; 6pm

Pumpkin, sage and pine nut risotto with goats cheese and balsamic beetroot dressing 

Wine Match

Tamburlaine 2019 Wine Lovers Sauvignon Blanc

Pumpkin, sage and pine nut risotto with goats cheese and balsamic beetroot dressing 

1 container of partially cooked risotto

1 container of roasted pumpkin

1 container of vegetable stock with pumpkin puree

1 container of pine nuts

1 container of parmesan

1 container of beetroot with dressing

1 container of goats cheese

METHOD;  

Risotto; Place risotto in medium sized high edged pan and onto a medium to high heat then add all the stock. Bring to a simmer then add the roasted pumpkin stirring gently with a spoon and once all the liquid is absorbed take off the heat and add the parmesan. Stir the parmesan through and serve on in pasta bowl. 

Goats cheese and beetroot; In a small bowl add the beetroot and all the liquid then add the goats cheese and fold through gently with a tea spoon then drizzle on top and around the risotto. 

3rd Course

FB LIVE; 7pm

Blue swimmer crab and caramelised leek tart with crab bisque and salmon caviar 

Wine Match

Tamburlaine 2019 Wine Lovers Chardonnay

1 container of 2 crab and leek tarts

1 container of crab bisque

I small container of salmon caviar with shellfish oil

METHOD;  

Tarts; Heat in pre-heated 190 oven for 8-10 minutes

Bisque; Bring to boil.

Salmon caviar; Take out of fridge 10 minutes before serving.

To Serve; In a flat pasta bowl pour in the hot bisque. Add tart on top of bisque and the add the salmon caviar and garnishes on top of tart.

4th Course

FB LIVE; 8pm

Tea smoked duck breast on parsnip soufflé with cherry, honey and rosemary sauce 

Wine Match

Tamburlaine 2018 Wine Lovers Shiraz

Tamburlaine 2017 Wine Lovers Full House (Cabernet Blend)

1 container of one smoked duck breast

1 container 2 parsnip soufflés

1 container of roasted parsnip

1 container cherry, honey and rosemary sauce 

METHOD;  

Pre-heat oven to 190 degrees.

Duck; Place duck breast in a hot medium oven proof pan sauté for 3-4 minutes skin side down so its nice and golden brown. Turn over and sauté for a further 2 minutes then place duck breast on a flat tray with the roasted parsnip and place in the oven for 5 minutes.

Parsnip soufflé; On a flat oven tray place the soufflés and bake in oven for 12-15 minutes, they should puff up about 50%.

Cherry sauce; heat in small pot on medium-high heat till it boils remove from heat. 

To Serve; Place the soufflé in the middle of a large dinner plate, Slice your rested duck breast in half length ways or if you like slice into 6 pieces cross ways and place on top of soufflé  Add the roasted parsnip around the soufflé.

TIP; Make sure to rest the duck breast on a chopping board for 2 minutes before slicing so the blood does not rush out.

5th Course

FB LIVE; 9pm

Sabor Desserts

“Mini Dessert Tasting Plate to share between two”

METHOD; See Youtube; 

https://youtu.be/CfmuP4q2hUM

Wine Match

Tamburlaine 2017 Noble Riesling

Mini green apple

Black current cheesecake eclair

Chocolate streusel & Orange confit tin

Opera Slice

Mixed berry cashew crunch dome

Wines optional extra $110 for 6 pack “Tamburlaine Wines”

Tamburlaine ‘Au Naturel’ Preservative Free Sparkling

Tamburlaine 2019 Wine Lovers Sauvignon Blanc

Tamburlaine 2019 Wine Lovers Chardonnay

Tamburlaine 2018 Wine Lovers Shiraz

Tamburlaine 2017 Wine Lovers Full House (Cabernet Blend)

Tamburlaine 2017 Noble Riesling