30 October 2011

Sydney Sunrise Global Champagne Day 2011, The American Club, CBD Sydney (28 Oct 2011)

Level 14, 131 Macquarie Street, Sydney NSW 2000

Bubbles of global happiness

Thanks to the bubbly and effervescent Champagne Jayne for inviting me along to her Sydney Champagne Day celebration which was both educational and fun. A selection of quality champagnes were on offer to take guests through a palate journey of appreciation guided by hosts Jayne Powell and Ed Carr (sparkling winemaker). The final champagne tasting of Armand de Brignac was apparently awarded World's No. 1 champagne by FINE Champagne Magazine. With a spare AUD $550 you'd be able to pick up a bottle from Champagne Gallery. There were some champagnes I preferred over others but I tried them all too quickly due to arriving a bit late to take notice of which ones they were. The event was held on Level 14 of the The American Club which boasted fantastic views over the Royal Botanic Gardens and towards Sydney harbour. To come back and enjoy a drink at the bar you'd actually have to be a member which isn't cheap at $845.25/year, although if you're between 21 and 28 you get it for $556.50. I think most of their business is through corporate events and weddings which the space seems well-suited for.

PROS: Quality champagnes to celebrate Champagne Day, Venue space has great views over Sydney Harbour
CONS: There's no signage outside the building to let you know where The American Club is so you have to make sure you take notice of the address
MUST TRY: Celebrating Champagne Day next year

Ed Carr and Champagne Jayne cheers to Champagne Day

Champagne Pierre Gimonnet Blanc de Blancs - Variety 1er cru chardonnay; Champagne Paul Bara Grand Cru Rose - Variety Grand Cru pinot noir

Champagne Taittinger Brut Reserve - Variety 40% chardonnay, 60% pinot noir

Charles Heidsieck Brut Reserve - Variety 40% pinot noir, 35% pinot meunier, 25% chardonnay

Champagne Duval Leroy Rose - Variety pinot noir & chardonnay

Pol Roger Sir Winston Churchill 1999, Pol Roger vintage champagnes are usually a 60% pinot noir 40% chardonnay

Champagne Pommery Cuvee Louise - Variety 60% chardonnay, 40% pinot noir

Armand de Brignac - Variety 40% chardonnay, 40% pinot noir, 20% pinot meunier

Cheese plate to line the stomach

Champagnes book available

Champagne 007 — nice spread!

Champagnes on offer


Decor and view

Bar area

Nice toilets

View over Royal Botanic Gardens

View towards Sydney harbour

American Club on Urbanspoon

27 October 2011

William Angliss Institute Sydney: Opening Launch Event, Surry Hills (24 Oct 2011)

Ground Floor, 26-32 Waterloo Street, Surry Hills NSW 2010
Phone: (02) 9125 5111

New premises open for learning

“The newly refurbished premise provides industry clients with the flexibility of training staff in a training environment including classrooms and kitchens enhancing the on the job training that is being undertaken”

Thanks to Justin Fallu from the William Angliss Institute for inviting me along to the new premises opening in Sydney. The well-attended event was mainly catered by Edna's At Your Table catering by Jennice Kersh and Chef Raymond Kersh (pictured above). Creating and serving Native Australian Cuisine has been their speciality for apparently over 30 years and the canapés they served were certainly an eye (and palate) opener for me. Crocodile, possum and kangaroo were on the menu as well as Kimberley boab, bush raisin, native lemon myrtle and the very interesting cheese fruit. Sweet treats were also prepared by three other chefs including Jane Strode of Bistrode who made a silky smooth Chocolate mousse with coconut dacquoise for tasting. There was also plenty of Raspberry & almond frangipane, mini chocolate eclairs and a wonderful looking croquembouche with spun sugar made by Chef Johan Hess.

PROS: Brand new campus with lots of different courses available, Seems to be a good kitchen layout with plenty of space, Very interesting canapés provided using native Australian meats and bush ingredients
CONS: Nearly watching the official plaque drop to the floor when it was revealed — but it was well saved with quick hands
MUST TRY: Cheesefruit & Binnorie Goat Fetta Tartlet and learning more about native Australian bush ingredients

Beverages on offer

Trio of vegetable terrine, tropical native lime mayonnaise on crouton

Cheesefruit & Binnorie goat fetta tartlet, roma tomato & basil salsa — very interesting flavour

Crocodile croquettes — tastes a bit like chicken

WA Onslaw scallop, Yamba green prawn, aniseed Myrtle & Kimberley boab, nori parcel tempura, bush raisin (akudgara) & seafood sauce

Tasmanian possum, Mt pepper leaf, wild mushroom & pinot grigio mini pie, potato & pumpkin mash

Chicken skewers

Chocolate mousse with coconut dacquoise

Raspberry & almond frangipane — a bit of ice cream would have been great

Choux pastry

Mini chocolate eclair

Chef Johan Hess making a croquembouche with spun sugar

Raymond Kersh and Jennice Kersh preparing the canapes

Making a raspberry & almond frangipane

In the kitchen and the Sydney Symphony Orchestra Quartet 'Opus 4'

Coffee Academy for barista training

Three commercial training kitchens

Kitchen products including 300 metres of Coles cling wrap — I didn't realise it came in that size

Speech time with Ms Gabrielle Upton MP

Oops! Nice catch of the plaque

Official plaque reveal by Ms Gabrielle Upton MP and President Dr Michele Allan

Courses now available in Sydney

A bit of Angelina Jolie-like glamour shot advertising

Located in the old Readers Digest Building

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