Emerge - A French Provincial Style Long Table Dinner

We are so excited to be involved in this event -

French Inspired Dinner will ‘Emerge’ Guests from Winter into Spring

The winter hibernation period is nearly over and what better way to celebrate than with a French inspired long table dinner with two of the Great Southern’s most inspiring chefs.

Xavier Poupel (Terroir and Table) and Dan Sharp (Sharp Infusion) are joining forces to create a gastronomic extravaganza of French inspired fare. Matched with Oranje Tractor and Yilgarnia Wines, each course will use local Boatshed Market produce to create tastes to savour and enjoy.

‘We wanted to create an event with an intimate setting where the chefs can speak to the guests regarding the produce and traditional cooking techniques. I use a wood-fired oven and quality seasonal produce to create provincial style dishes of French origin which are extremely refined in taste.’ says Escoffier Trained chef Xavier.

Back from rubbing shoulders with the likes of Curtis Stone and Don Hancey, home grown celebrity chef Dan Sharp will be creating canapés with a French twist for the evening.
‘Spring produce in the Great Southern is some of the best in the country’, says Dan. ‘It is so easy to create fresh tasting and gorgeous looking dishes’.

There will be two open kitchens on display to view the talented workmanship of Dan and Xavier, with guests welcome to converse with the chefs.

The dinner will be held at The Boatshed, Princess Royal Drive, Albany from 6.30pm on Saturday September 10. Popular local act Crossbow will provide entertainment and local artwork will be on display for a visual feast.

Numbers are limited to 120. Advance purchase only.

‘Emerge’ Tix are $97.00 pp incl sparkling and oysters on arrival, canapés, dinner and dessert with one glass of wine per course; and a handcrafted chocolate from The Dark Side to finish. Wine will also be available for purchase.

Christmas in July - A great excuse for a party...

Christmas in July is not embraced enough in Australia in my opinion. What better way to liven up winter than with a celebration that gives us a taste of what Christmas is like in the Northern Hemisphere? Although we dont have snow (however it feels like is should be snowing in July in Albany!), get a group of people together and challenge yourselves to a Christmas cook up. Put on your winter coat, hire some outdoor heaters, light some candles. Mull some wine. Open a great bottle of red. Give it an American feel. Cook something you have never cooked before. Make it warm, wholesome and comforting....
I loved the look of this Roasted Fennel and Pepper Lamb Rack with a warm Mint and Burghul Salad. Yum.


Ingredients (serves 4)
2 tsp fennel seeds
2 tsp coarse black pepper
2 tbs honey
4 (about 900g-1kg) 4-cutlet lamb racks, French trimmed
1/4 cup (60ml) olive oil
1/2 cup (90g) burghul
2 tbs lemon juice
1/2 cup shredded mint
1/2 red onion, finely chopped
2 tbs natural almonds, coarsely chopped
80g Persian feta, drained, crumbled
Baby spinach leaves, to serve

Method
Preheat oven to 200°C. Place fennel seeds and pepper in a mortar and gently pound with a pestle until lightly crushed. Combine fennel mixture and honey in a small bowl.

Sprinkle lamb with salt. Heat 1 tbs of the oil in a large heavy-based frying pan. Add the lamb and cook, turning, for 5 minutes or until brown all over. Brush half the honey mixture over the lamb. Place lamb on an oven tray lined with baking paper and bake for 20 minutes or until cooked as desired. Remove lamb from oven and stand in a warm place for 5 minutes to rest.

Meanwhile, place the burghul in a medium heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak. Drain well, then spread burghul on a clean tea towel to dry. Combine remaining honey mixture in a small bowl with lemon juice and remaining oil. Season with salt. Combine burghul, lemon mixture, mint, onion and almonds in a medium bowl. Toss gently to combine and sprinkle with feta. Serve lamb with mint and burghul salad and baby spinach leaves.

The Waifs at Castelli Estate

The talented Waifs played at Castelli Estate on the long weekend in March...



Dear Lee

We would like to take this opportunity to thank you for your assistance and support in relation to The Waifs at Castelli Estate concert.

Despite your busy schedule, your help and advice was willingly given and undoubtedly aided the arranging of an event which by all accounts was enjoyed by the community at large and was an overall success.

Sincere thanks from the Castelli family, staff and Castelli companies involved. We look forward to working with you again in the future.

Luca Castelli.

Thanks Jo

Albany Party Hire were the chosen hire equipment providers for my daughters recent wedding at my property at Torbay. From the moment we made contact with Lee, Jodie and their friendly staff in January 2011, they were the epitomy of friendliness and professionalism. Their range of products was amazing, especially when we learnt they provided a bar service. Even when providing Lee, on his first 'on-site visit' with an extremely challenging 'marquee site' situation, he immediately came up with a few suggestions to overcome the challenge. Their set up the day prior was both efficient, professional and speedy, backed up with their on-going friendliness. This was continued on the wedding day, where Lee doubled as our 2nd barman. I would highly recommend them to any potential client considering using their professional service. Jo Pearce, Torbay