The Corniche at Diamond Hotel host an Australian food festival featuring Australian Chef Steve Shrimski. “Flavors of the Land Down Under” will run from August 1-10, 2014 for both lunch and dinner at the Corniche. Chef Steve Shrimski runs 2 Australian restaurants in Cebu, Canvass Bar and Bistro in Ayala Terraces and Circa 1900 in Lahug. I got a little peek at the buffet that promises to have a number of exotic ingredients, many of which are indigenous to Australia like kangaroo and bush herbs and spices.
Corniche entrance is transformed into the Australian outback. The servers are also in costume and lovable koalas as well as Australian flags all around.
Duck Breast Salad with Bunya Nut. Shredded duck meat mixed with the bunya nut for a tasty chestnut like flavor.
Balsamic Mushroom and Arugula on Ciabatta.
Oysters with Warrigal Greens and Macadamia Nut Pesto. Fresh oysters are topped with warrigal greens, similar to spinach, and macadamia nut pesto. The macadamia pesto adds nice texture and mouthfeel to the silky sweet oysters.
Crispy Crocodile Swag Bag. Try exotic crocodile meat that’s been minced and filed inside a crispy wanton wrapper. This is a nice to experience exotic crocodile since you won’t even know unless you read the dish name. I’ve had crocodile carpaccio as well as crocodile egg ice cream and even crocodile sausages before all my experiences have been enjoyable. So take the plunge and try it out for yourselves.
Kangaroo Carpaccio with Munthari Dressing. Thinly sliced kangaroo meat that’s been smoked, giving it a nice smoky flavor while still maintaining the tenderness of the kangaroo loin. The sweet muthari dressing complements the smokiness well.
Roo Ragu with Fusilli. Find the carpaccio a little too daunting to try then this minced kangaroo meat pasta should be your choice. It’s mixed with tomatoes and other herbs that will counteract any notions you have of kangaroo meat. For me they taste similar to lean beef.
Pepperberry Beef Medallions. Pepperberry is a bush spice that starts out sweet but has a peppery finish and it made the beef medallions really unique and delicious.
Baked Potato with Talleigo Bleu Cheese and Bacon.
For meat lovers the twin carvery items, Roast Leg of Lamb and Roast Beef should prove to be a draw. There are also lamb chops, beef medallions and must not miss marinated ostrich steaks at the grill station.
Time to head to the dessert area. Strawberry Cream Praline Pavlova was my choice as the strawberry on top was immensely tempting. This is one of the most notable desserts from Australia but also similarly claimed by New Zealand.
Sticky Date Pudding.
Chocolate and Coconut Lamington. Another dessert that comes from Australia but I’ve also seen this in other coffee shops like McCafe in Hong Kong. My eating companions enjoyed this a lot but I prefer the strawberry ones, which Chef Steve did not make that day.
This is another dessert I really enjoyed but failed to get the exact name, it’s a light lemon sponge cake with a custard dollop on top and drizzled with white chocolate pops. Yummy.
Chef Steve Shrimski has prepared over 75 different dishes that you can savor during the food festival including Crocodile and Chorizo Jambalaya, Venison Loin, Ostrich Burgers and Tasmanina Salmon Gravlax. The Australian festival dishes are just a part of the buffet spread, you can still get your favorites from the Japanese, Filipino, Indian and Chinese stations.
Take a adventure to the Australian outback at the Corniche from Aug. 1-10, 2014 only for P2,050 net per person. Australian citizens and PAL Mabuhay Miles members get 30% discount. Guests that spend a minimum of P5,000 get a chance to win 2 roundtrip tickets to Sydney, Australia via Philippine Air Lines.
Flavors of the Land Down UnderDiamond Hotel Philippines Roxas Boulevard. cor Dr. J Quintos St.
Telephone no. : 528-3000
Facebook Page: Diamond Hotel Philippines
Website: Diamond Hotel
Like this post? Subscribe to Tales From The Tummy by Email
Follow Tales From the Tummy on Google+