Posts Tagged ‘Eggplant “Tofu”’

A JOURNEY WITH MATHEW

Katnook wines

I would like to think that Chef Mathew Macartney was preoccupied with the food prep during his one-night culinary event that he could only address one section of the diners at Il Mare at Hotel Mulia. It would have been nice to exchange pleasantries with him even just to say how I enjoyed his dinner. Nonetheless, Theresia and I did have the pleasure of meeting Alison from Katnook vineyards, the night’s supplier of red and white wines for the five-course wine-pairing dinner. I am not much of a wine lover, but Katnook took my palate by surprise. Unfortunately, Katnook is not yet available in Indonesia said Alison. However, she assured us before moving on to the next table that their wines will be on the shelves of stores, bars, and hotels in Jakarta soon.

bread

A bowl of an assortment of freshly baked bread got the ball rolling for the 7 pm culinary journey. Chef Macartney’s opening salvo was Eggplant “Tofu” with pickled vegetables and burnt bread paired with Katnook Founders Block Sauvignon Blanc 2015. Creativity is a strong suit of Macartney. I was fooled by what I thought were mushrooms, which turned out to be cream cheese balls after I’d popped them into my mouth. His creative juices went into high gear in the next course. The plating of the Shiso Cured Salmon with kohlrabi, passion fruit, and roasted sesame resembled a miniature Japanese garden that had me forget my heart’s ache. Its taste had a light, minty flavour to it that complemented the Katnook Founders Block Chardonnay 2014 that was light on the palate as well.

Eggplant tofu

Eggplant “Tofu”

shiso cured salmon

Shiso Cured Salmon

Segueing into the third course, the strong – at least to my taste – Katnook Estate Merlot 2014 provided a good partnership to the succulent Canadian Lobster with avocado, chicken dashi, and kombu. There was this unfamiliar, but merry tap dance of flavours on my tongue that egged me on to take sip after sip of the merlot.

Canadian lobster

Canadian lobster

Chef Macartney veered away from seafood for the fourth course, opting to serve duck that brimmed with succulence just by looking at it. The Roasted Grimaud Duck Breast with banana purée, foie gras, and Pedro Ximenez glaze had this sweetish taste that jived well with Katnook’s stellar wine, the Cabernet Sauvignon 2013.

duck breast ver 3

Roasted Grimaud Duck Breast

As the night rushed through the hours, my table teemed with glasses of white and red wines that Akhsin, a staff of Il Mare, made sure was never empty. At one point, I forgot which wine paired with which dish, but it didn’t seem to matter anymore. Each sip of wine and each bite of the dish engaged in a thrilling dance of flavours that put a zing in Macartney’s culinary journey. My conversation with gal-pal Theresia circumvented the tedious trials at work – without effort – and focused on the positive such as the food, the ambience of Il Mare, plans for the future, and hopes as well.

Keep the wine coming

Akhsin

Akhsin made certain our wine glasses were always full.

Katnook ShirAZ

Akhsin presents the Katnook Estate Prodigy Shiraz 2010

Chef Macartney wasn’t done yet. His second main course was Char-grilled Black Angus Sirloin – the braised short rib with morel purée and onion jus was any meat-lover’s delight with its juiciness. This dish was partnered with Katnook’s Prodigy Shiraz 2010, which went well with my alternative dish of chicken. The kitchen was, unfortunately, way too busy to even tell me how the chicken was done. Was Chef Macartney miffed that I eschewed his Angus sirloin?

chicken-alternative to Angus sirloin

an alternative to the Char-grilled Black Angus Sirloin – chicken

The chef brought his culinary journey to an end close to 10pm with his sweet coup de grace of a quartet of desserts that would more than satisfy anyone with a sweet tooth. Led by the caramelised white chocolate mousse, the foursome was completed by the chiboust, Mandarin, and chocolate sorbet. It was a merry-go-round of taste – chocolaty, fruity, and creamy – finished with any sip of wine of your picking.

quartet of dessert

the quartet of dessert

Bottoms up

Despite being unable to meet Chef Macartney, it was a flavourful, palate-tickling experience that changed my perception of wine as my last option for drinks. Katnook’s wines are now part of my to-go-to drinks alongside vodka and champagne.

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