Halloween Dessert Degustation Pop Up Dessert Bar at Studio NEON, Waterloo (26 Oct 2012)

136 Raglan Street, Waterloo NSW 2017

http://www.studioneon.com.au

Happy Hallo-sugar-ween Time

As soon as I saw the Halloween Dessert Degustation Event ($80) advertised I knew I had to be quick before it sold out due to the limited seats available. The second session seemed a better option so I could at least try and eat something savoury before arriving to counteract the sugar overload from dessert being served first. Billy Law (A Table For Two) was joined by Karen Low (Citrus & Candy) and Phuoc Huynh (Phuoc'n Delicious) in producing a six course menu of four sweet and two savoury dishes. First up was petit fours of pineapple marshmallows, balsamic vinegar strawberry pate de fruit, and black sesame & charcoal powder macaron with pumpkin and Fromage blue cheese filling. The blue cheese macaron was the most challenging for me to eat being so different but I thought Billy managed to balance the flavours well. Phuoc's Deconstructed Apple Crumble was enjoyable although I somehow wished it was served with a scoop of vanilla ice cream or double whipped cream to help bind with the apple and green tea sorbet and candy popping crumble. By the time Karen's Chocolate Parfait with Fisherman's Friend chocolate dirt was served my sugar overload hit red. The dish was enjoyable and it didn't need too much of the chocolate dirt to appreciate its minty flavour. To match the Halloween theme I thought a few mint leafs and some white jelly babies could have created a creepy cemetery scene of zombies.

Thankfully savoury dishes were served next which they didn't do in the first session. Mexican smoked pulled pork was tender and the Asian style chilli and soy lamb ribs was very flavoursome and both went nicely with the sides of balsamic braised red cabbage and cauliflower puree. The Pumpkin soup with red pepper oil was good and the pork crackles perfectly crunchy. The soup with crackles would have been good as the first dish as an amuse-bouche to help line the stomach before the onslaught of sweet to follow. For those who were still craving more sweets the 'Snow White' by Billy would have done the job. Seeing all the white chocolate domes reminded me of a scene in Alien where they're about to hatch. Hot raspberry coulis was poured over the dome to melt it away before eating. It visually looked like a scary eye ball decaying in front of you — great for the Halloween theme. All that was missing was a few black licorice spiders sitting around the plate and some green jelly maggots. I loved how so many people took the time and effort to dress up which I sadly chose to be boring and didn't — maybe next time.

SNAPSHOT REVIEW:

PROS: Fun atmosphere, Interesting venue, Intimate setting, Open kitchen to watch the cooks in action, Most guests actually made an effort dressing up (except me), No shortage of food

CONS: Starting with dessert can be heavy going on the stomach, Cocktails seemed to take a while to make but had very cool names and well-presented

MUST TRY: Black sesame & charcoal powder macaron with pumpkin and Fromage blue cheese filling at least once to challenge the taste buds, Dressing up next time
VERDICT: For dessert lovers there was no shortage of sugary delights but a challenge for those who prefer eating savoury dishes before dessert

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Transfusion cocktail being made

Cocktail samplers

Complimentary ARVO beer for guests

Petit fours: Pineapple marshmallows (by Karen), balsamic vinegar strawberry pate de fruit (by Phuoc) and black sesame & charcoal powder macaron with pumpkin and Fromage blue cheese filling (by Billy) — macaron was the most challenging for the taste buds but was done well

Apple pearls with moscato to go with Deconstructed Apple Crumble

Deconstructed Apple Crumble: Apple and green tea sorbet, popping candy crumble, Muille Fuille and apple jelly (by Phuoc) — would have loved a scoop of vanilla ice cream or double whipped cream with it as well

Chocolate Parfait with Fisherman's Friend chocolate dirt, caramelised white chocolate, long pepper infused cherries (by Karen) — flavours worked well together although I started to struggle at this point with sugar overload

Savoury popcorn to help balance the sugar overload

Mexican smoked pulled pork and Asian style chilli and soy lamb ribs (by Billy, meat supplied by Black Ridge Farm) served with balsamic braised red cabbage, walnut and apple puree, cauliflower puree (by Karen)

Pumpkin soup with red pepper oil, and pork crackles (by Karen) — pork crackling was excellent (by Billy)

'Snow White' Raspberry mousse, oat crumbs, lychee and rosewater gel, pistachio praline, freeze dried raspberry, white chocolate dome and hot raspberry coulis (by Billy) — clever presentation with enjoyable flavours although a struggle to finish with sugar overload

White chocolate domes reminds me of the eggs about to hatch in Alien

Gangnam styling

I promise — this sugar hit won't hurt a bit

Anyone missing a pair of legs?

Billy's intimate whisk fetish

Phuoc's wicked magic potion

Karen clearing the sinus

Cocktail loving guests

Texting buddies

Horny diners

Feed me

Potential food bloggers?

It never happened if you don't take a photo of it

Best costume winner

Best costume winners

Dressed to impress

All this sugar is making my hands bigger

Vampire versus Witch

Unique toilet sink

Reflection shot in my new t-shirt

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Secret Foodies 'The Medieval Feast' at Studio Neon, Underground Restaurant, Waterloo (16 Sept 2011)

136 Raglan Street, Waterloo NSW 2017

http://www.studioneon.com.au

http://secretfoodies.com.au

A secret foodie rendezvous

Thanks to Ms Darlinghurst from Secret Foodies for inviting me along as a guest to The Medieval Feast ($95) located at the underground restaurant of Studio Neon (which is actually located upstairs). The decor of the venue certainly provided an interesting backdrop for the themed dinner and I was captivated by all the retro furnishings around the place. Chef Rebecca Chippington was in charge of creating the dishes who coincidently does a great job at Revolver Café. The main attraction was probably the huge chunks of Braised venison with elderflowers with its tender meat falling off the bone. Eating it while holding the bone was perhaps not the most elegant way to enjoy it but it did the job. The Crispy pork belly with cider apple relish and honey garlics seemed to be another crowd pleaser with its golden crackling and moist meat. I really liked how the Black bird pie for dessert visually followed the dinner theme served in a heavy pot like the good old days in perhaps a castle or hobbits lair perhaps.

The event was supported by Wine Selectors which I first learnt about at an event at Flying Fish. Wine educator Michael Quirk was on hand to explain the wines chosen which were readily available on the tables for guests to try. I can see the attraction of a secret foodies event for discovering new places around Sydney where everything is organised for you except getting to and from the venue. It would definitely suit a group of friends going together or if you're comfortable on going solo there might be opportunity to also meet a few new ones. If you're someone that likes to plan ahead on what you want to eat and where you want to go then events like this might not be suitable but if you're happy with a few surprises then place your trust with Ms Darlinghurst who has her finger firmly on the foodie pulse.

SNAPSHOT REVIEW:

PROS: Great event to meet new people or have good times with your own friends, Very interesting decor, Function space available, You get to meet the chef

CONS: It might be more fun if you go with a friend to keep you company, You won't know where you'll be going until one hour beforehand

MUST TRY: Getting a group of friends and letting Secret Foodies manage everything else for a fun night out

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Instructions for rendezvous received via sms. Suburb revealed 2 hours ahead then final venue revealed 1 hour ahead.

The Medieval Feast

Mingle before dinner

Dining table

The menu ($95 per person)

Duck terrine, confit salmon and champagne and cherry pickled carrot

Pickled vegetable, Mount Eyre Neptune Sparkling Semillon Chardonnay 2009, Hunter Valley

Lavender, nettle, sorrel and parsley salad

Toasted chestnuts and porcini soup

Service ladle soup into tea cups, crooked painting just for the hell of it

Crispy pork belly with cider apple relish and honey garlics

Persimmon and Jerusalem artichoke salad

Braised venison with elderflowers — OMG these were huge

Roasted vegetables

Black bird pie (pastry crust filled with fresh berries, aniseed) Whipped mascarpone

Chef Rebecca Chippington (left) in charge of the dishes

The wine

Wines sponsored by Wine Selectors with Michael Quirk (wine educator) on hand to discuss

Pipers Brook Pinot Gris 2008, Tasmania; Petersons Chardonnay Semillon 2010, Hunter Valley NSW, Grant Burge Barossa Vines Grenache Shiraz Mouvedre 2006, Barossa Valley, South Australia

Bleasdale Sparkling Shiraz NV, Langhorne Creek, South Australia, Chrismont La Zona Moscato 2009, King Valley, Victoria

The decor

The organisers

Ms Darlinghurst and Miss Freakie

Studio Neon owner Matt and Ms Darlinghurst

The Secret Foodies

The location

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