Ponderings on life, getting the most out of it, and the inspirational people you meet along the way.
The Ponder Room is a place where weary brains can rest, ruminate, re-energise. Like any trip to the powder room, some visits may miss the target or prove unnecessary, but you never know the next one might prove insightful, or at the very least leave you giggling and feeling a little bit lighter about life.
Why menu writers should pick their words carefully (Hopman Cup Ball #2)
Having settled myself and said hello to my fellow guests I took a moment to read the menu and have to say I was a tad concerned.
The entre sounded great, a tasting plate of WA’s best produce …Petuna ocean trout on a Russian salad with Dijon mustard emulsion; Poached WA prawn on a sweet tomato confit and roquette salad; and Mount Barker chicken breast on forest mushroom salad with Manjimup truffle.
The main course however had me worried …
A grilled beef filet with a roasted garlic and beef cheek potato gratin, cipoloni onion, roasted root vegetables, and rosella chutney.
Having not eaten meat for quite a while this was going to be interesting, but that wasn’t my main concern. The main worry was the rosella chutney.
To the best of my knowledge Rosellas were medium sized Australian parrots, usually found in south-eastern Australia, Tasmania, and New Zealand. While they’ve been known to damage crops and have been trapped for the aviculture trade in large numbers, I was fairly sure their usual habitats were bushland, parks, gardens and golf courses, not dinner plates. Eyeing off the Driftwood Wines I waited for the meal to arrive.
Thankfully when the plate was set down there was not one feather in sight. Clearly I'd got my birds confused with my tomotoes.
The dessert sounded less scary …fine Valrhona Chocolate tart with white chocolate and pistachio ice cream, chocolate crunch , jersey cream. Though we did debate whether the 'jersey' in jersey cream was a nod to the type of cow producing the cream, or the Vegas theme. What do you think? The edible gold-leaf chocolate was a really nice touch. Yummm