(L to R) Hugh Millar, Fredi
Schaub, Peter Marty, Ranjith Chandrasiri, Anage and Veerapong during the
awarding ceremony for certificates of appreciation.
The world-wide gourmet group, the
Chaine des Rotisseurs has an active membership in Pattaya, under the presidency
(“Bailli”) of Ranjith Chandrasiri, Pattaya’s own international wine judge.
The venue for the Chaine dinner in August was Bruno’s Restaurant and Wine Bar on
Thappraya Road, and coincided with the visit of guest chef Peter Marty from
Switzerland. Chef Peter is known for his light and inventive cuisine, so the
members were all very enthusiastic about the forthcoming evening’s meal.
Members
truly enjoy evenings like this.
Since Chaine dinners try to marry up excellent food with excellent wines, this
can be a somewhat daunting task, especially when the chef is Peter Marty and the
food is of his creation.
It began with a tuna dish served in three different styles with three different
flavors - sage, orange and coconut. For me, the creamy tuna mousse with coconut
was the stand-out here. This course was served with Sutter’s Home White
Zinfandel from the Napa Valley. A fairly light introduction to the accompanying
wines.
The second (of seven) courses was another of Chef Peter’s signature dishes, with
layered crabmeat, avocado and poached egg in a crabmeat foam served in a Martini
glass. Absolutely fantastic, and our table continued with the Zinfandel.
The following course was one of my favorites of the evening. A delicately cooked
John Dory fillet on truffle-flavored leek with a Parmesan cream.
The accompanying wine was a Chateau Bonnet Entre-Deux-Mers 2007. Despite being
from Bordeaux, I found it somewhat astringent to be drunk with such a subtle
item as the John Dory.
For a Chaine des Rotisseurs dinner, the main course must be roasted (Rotisseur)
and Chef Peter chose an Australian Angus beef on Marjoram mashed potatoes, with
spinach parcels stuffed with caramelized onions with cloves and saffron. A
wonderful mélange of flavors and totally tender beef.
An Australian wine was chosen to go with this, being one of Yalumba’s Cabernet
Sauvignons. A nice combination, but I would have preferred one of the more
full-bodied Yalumba’s to go with this main course; however, always remember that
wine appreciation is a very personal experience. Some of the other diners
enjoyed it thoroughly.
A cheese selection followed with a Chateau Lafitte Marcellin (not to be confused
with a Chateau Lafite Rothschild) Bordeaux 2005.
At this juncture, the MC for the evening, Hugh Millar, said that the Yalumba
tasted typically Australian and the Chateau Lafitte tasted typically French “but
if anyone can tell me what I mean by that, please let me know.” He then
indicated that this edition of the Pattaya Mail would have the answer.
Remembering that wine appreciation is a very personal experience, I would
suggest to Hugh that the Australian wines are generally more full-bodied, and
with less tannin than the typically lighter French varieties. This was certainly
so with these two wines (and is the best answer I can give you, Hugh).
Desserts and pralines followed, with raspberries in a mint frappe absolutely
stunning! The Chateau Le Tibaut dessert wine was pleasant, but not memorable.
The Chaine des Rotisseurs “Creations of Guest Chef Peter Marty” dinner was,
however, a very pleasant experience, and fortunately, Fredi Schaub of Bruno’s
will be incorporating much of Peter Marty’s creations in his new menu. It is
worthwhile making a booking. Bruno’s Restaurant and Wine Bar, 306/63 Chateau
Dale Plaza, Thappraya Road, Pattaya, tel +66-3836-4600-1.
The staff is most attentive.
Thai Crab and Prawn Pie
This recipe makes for a very unusual kind of pie. Forget
the steak and mushroom, this is a healthy, fast and easy to make seafood
pastry pie recipe which makes a great side dish, lunch or meal for a family
dinner.
|
Cooking Method:
Preheat oven to 400 F (200 C). Roll out the thawed pastry until it is thin
(around 0.5 cm) and line the inside of a pie dish, leaving enough for the lid of
the pie. Set aside.
Combine crabmeat, prawns, lemon grass, ginger, cream and milk. Season according
to taste. Spoon mixture into the pie. Make sure that the mixture completely
fills all the pie dish.
Moisten edges of pie shell with half of the beaten egg. Put on pastry lid and
crimp edges to seal.
Using remaining egg, brush lid to glaze. Bake for 45 minutes or until golden.
Serve hot with a light salad and white fluffy rice. |
Ingredients
Serves 4
Thawed short crust pastry
250 gm
Canned crabmeat, drained
2 cups
Jumbo tiger prawns, chopped,
shelled and de-veined
2 cups
Pickled lemon grass and
ginger chunks, finely chopped 1/3 cup
Full cream milk
½ cup
Cream
½ cup
Egg, beaten
1
