Bistro Week 6

To book for dinner until 16 June, visit the website or call William Angliss.

Leek and parmesan souffle with roasted red capsicum sauce (at home: garnished with pepitas and sunflower seeds).

      

Week 4: Hot and Cold Desserts

So this marks the final week of crazy 8 hour a day pracs a.k.a Summer mode.. did I forget to mention that most of the items we had this week had to be plated up Restaurant standard, what a challenge that was!! It was a brilliant finish to the 4 weeks and now I’m back to 3 nights a week, which means I can find a part time job, hopefully in a bakery/patisserie nearby or in the city..

So for Week 4, we did:

• Vanilla poached pear with chocolate sauce
• White wine fruit jelly
• Crepes with mixed fruit flambe
• Ice cream, Sorbet and Parfait
• Bombe Alaska
• Brandy snaps and Tuille
• Creme brulee and Creme caramel
• Sticky date pudding
• Sabayon, Butterscotch and Anglaise sauces and Strawberry coulis
• Chocolate bavarois
• Macadamia tart
• Bread and butter pudding
• Souffle (Vanilla, Chocolate and Hazelnut Grand Marnier)

          

And for Assessment: 1 x Chocolate Bavarois (including 1 x Brandy snap) and 1 x Souffle, both plated up Restaurant standard