Shangri-la’s Australian Food Festival put together by chef Mathew McCool is all about the continent’s unknown preparations. Iknoor Kaur tasted the fare
Meat pie and Fish & Chips may be synonymous with the Australian cuisine, but there is a lot more that the continent has to offer. In an attempt to remove stereotypes about Australian food, Shangri-la’s 19 Oriental Avenue has dedicated an entire festival to the Oz. Starting today, the festival is all about what Aussies love the most — their food. Right from the Tasmanian salmon to the country special lamb, the festival manages to fit in almost everything that we don’t find in India.
Chef Mathew McCool had an entire four course meal awaiting us when we arrived at the restaurant for the launch of the festival. A nicely decorated glass of watermelon juice along with a few nuts to munch on set the mood. According to the chef, other than their food, Aussies love to talk. And so he has gone extra lengths to ensure that you miss none of the two. Mathew personally guides you through the menu and even chats with you about anything under the sun.
His first presentation was more of a ritualistic appearance — the soup. It was lightly seasoned with olive oil and peanuts and managed to cleanse the palate thoroughly.
The next dish was the surprise element in the menu. You’d dismiss it if you went by the name. It was not until we had it in front of us, that we knew what it is really about. Carrots, as the dish was called was a simply cut piece of carrot, boiled and topped with walnut snow, olive sand, fennel and wheat. The minimalism about the dish made it even more attractive, the aroma of the fennel setting the preparation right, pleasing one and all.
The Oz palate is known to be essentially non-vegetarian. However, Mathew has tried his best to infuse the vegetarian elements. Mathew feels that experimenting with food just makes it better. He said, “I have tried to put in flavours that are not normally used in India. Every preparation needn’t be complicated. I think there is a lot more to Australian food than what Indians have heard of.”
Next up was Salmon. Transported straight from the island of Tasmania, the salmon was the most authentic Aussie preparation on the menu. Garnished with horseradish, watercress and pancetta soil, the flavours were highly appeasing. The salmon was perfectly marinated, cooked to precision and suitably supplemented.
Gnocchi followed the overwhelming seafood. Shifting from its usual preparation using potato and white sauce, Mathew gave this one a twist of his own. Individual tastes of almond, lemon, olive oil, eggplant and ricotta were distinctly unfamiliar and added to the uniqueness of the dish. The lamb Cutlet was the most ordinary of the list. Dressed up with Persian feta, blackberry, almond and quinoa, it was undoubtedly delicious, but lacked finesse. The meat was dry in spits and had a wee bit of extra fat hanging on to it. Where the marination was concerned, the flavours touched the bone.
The best part about any meal is the dessert platter. Assiette was a platter of sweets. The deconstructed cheesecake, however, bagged the trophy with subtle tweaks. Have a thing for chocolateIJ The chocolate brownie with soufflé was a perfect blend of magic mix — not too heavy, not too light. Perfect, as would have said the Wizard of Oz.