Jul 21, 2011
Peter Gilmour – WOW!
People have asked me about the Peter Gilmour dinner at the Hamilton Island Great Barrier Feast Food and Wine Series at qualia and my response tends to be “It was….um….<groan>… amazing…” which is not very eloquent or helpful nor descriptive or even flattering. But the truth of the matter is that it was incredible and I have never had a meal like it. And any lack of descriptive phases is simply because I am speechless. Still.
In my defence I have to say that I wasn’t the only one around the table lost for words, yet conversely every dish was ogled and contemplated and dissected in a post-course post-mortem, each diner marvelling over different aspects of the dishes.
As I re-read the menu today I actually find myself salivating at the memory of the Rare breed pig jowl, maltose crackling, prunes, cauliflower cream perfumed with prune kernel oil, which was paired by James Halliday with Grant Burge’s The Holy Trinity Barossa Grenache Shiraz Mourvedre 2005. I can still taste the sweetness of the prune and the silky pork. I have to confess that The Holy Trinity defeated me though – what a Big wine that is! I can still feel my head ringing!
The final course (and second desert) of the night was a Wild cherry compote, coconut cream, chuao, chocolate crumble, cherry juice and chocolate sorbet. What a way to finish (with the Seppeltsfield Grand Rutherglen Tokay NV) and I am ashamed to say that I couldn’t – finish that is! It was all too much – I think that my taste-buds had short-circuited my brain and thus the chocolate sorbet went to waste! I am shamed!
But what an incredible meal.