The year has taken off with a colourful food explosion. Given that New Year’s Eve no longer has the same appeal that it had in my 20’s and 30’s ….that is, to go out raging is no longer the preferred mode of celebration…..this year’s approach was the same as most other NYEs in the last decade. Quiet evening, nice dinner,a few drinks and to be with those I really want to be with. This of course means that number one choice of company is Tezza! For a number of years now NYE has involved an evening with some of the nearest and dearest down on the Mornington Peninsula, a few drinks, a delicious dinner and as soon as the obligatory walk to the yacht club to see the fireworks has been done, we can all legitimately say good night!!
This year though, NYE had an added incentive for celebrations. Andrew and Andrew (Ike) celebrated their 20th anniversary. So the usual suspects, including, R & R, P & T and Tezza and I decided to have a dinner party for them to mark the significance of the occasion. I was feeling very inspired after Jane Webster’s fabulous “French Table” classes and planned a meal that allowed me to practice some of her recipes. The evening kicked off with savouries (yes I cooked and ate anchovies again!) with sparkling wine, followed with Peter serving a fantastic prawn salad for entrée. The salt, fennel and bay leaf rubbed pork fillets with PCH home grown cauliflower were yummy. Honey panna cotta with stewed cherries using my own vanilla bean recipe provided a pleasing dessert and Ruthie put together a stunning cheese platter, as she so often does.
This year though, NYE had an added incentive for celebrations. Andrew and Andrew (Ike) celebrated their 20th anniversary. So the usual suspects, including, R & R, P & T and Tezza and I decided to have a dinner party for them to mark the significance of the occasion. I was feeling very inspired after Jane Webster’s fabulous “French Table” classes and planned a meal that allowed me to practice some of her recipes. The evening kicked off with savouries (yes I cooked and ate anchovies again!) with sparkling wine, followed with Peter serving a fantastic prawn salad for entrée. The salt, fennel and bay leaf rubbed pork fillets with PCH home grown cauliflower were yummy. Honey panna cotta with stewed cherries using my own vanilla bean recipe provided a pleasing dessert and Ruthie put together a stunning cheese platter, as she so often does.
But if I can just bring this back to the sensational finale……..my first attempt at cake decorating. A 20th anniversary 3 tier cake with a touch of colour!
It exploded with vibrant visual impact when each layer was cut as it showed the rainbow cake inside…...Yes it was very rough looking compared to the efforts of my clever friends who are extremely good at cake decorating, but I like to think the rustic charm covered the many faults.
DC
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