Six extraordinary courses + one flavour-filled evening
Toowoomba Carnival of Flowers shares the menu for the Qantas Gala Dinner
During one flavour-filled evening on Thursday September 19 in Toowoomba, six extraordinary courses will be served to 300 food lovers in a first-ever culinary collaboration between East Street Kitchen and Gabbinbar Homestead.
The stunning Qantas Gala Dinner is a unique dining experience celebrating the beauty and colours of the Toowoomba Carnival of Flowers and this year for the first time, will be a six-course degustation featuring local flavours of the region.
In marking the 70th anniversary of the Toowoomba Carnival of Flowers, the Qantas Gala Dinner will be held in the Civic Square in the CBD with the menu custom-created by East Street Kitchen - the Darling Down's largest and most experienced off-premises caterer, together with Gabbinbar Homestead – one of Australia's most popular wedding destinations and winner of 2018 Queensland Caterer of the Year.
Tickets are on sale now at tcof.com.au with organisers warning food lovers that the event will sell out fast.
Head chefs Penny Hely of East Street Kitchen and Bernhard Kohlhuber of Gabbinbar Homestead have been working for weeks to create the menu, and without further ado, it is detailed below.
ONE
Soy braised Borrowdale pork | wonton crisp | Japanese mayonnaise
Tempura Flare Produce zucchini flower| spiced pumpkin | tahini yoghurt
Fresh shucked oysters | gin foam | Twin Pines lime shavings
"Steak & fries" | The Phoenix Wagyu by Mort & Co | potato rosti | kimchi aioli
TWO
Grazing
Bunya black triple cream brie | real honeycomb
Awassi cheddar | poached baby figs
Bunnyconnellen olives | Penny's bacon jam
Bakers Duck bread | Stahman Farm nuts
Accompanied by an abundance of fruits & condiments; Native greenery arrangements by The Luxe Bloom
THREE
Charred prawn | Ub's Farm tomato pernod gel | Awassi feta | Kfarm rocket
Or Masterstock duck rillette | porcini | crisp Toni's pancetta | port fluid gel
FOUR
Feasting
Confit of Banyard Farm quail | truffle honey
Chicken ballotine | Bunya nut & tarragon | Kfarm watercress
Grandchester eye fillet 'a la Colbert by Mort & Co
Slow braised & pulled Toni's Warwick lamb | Symphony Hill Nebbiolo jus
9Dorf Farm barramundi | blue swimmer crab | Ub's Farm heirloom tomato fennel salsa | Volcanic Brewing ale crisp battered prawns | Twin Pines lime wedges
Toowoomba's Farmers Market maple & thyme roasted vegetables | potatoes
Toowoomba's Farmers Market seasonal vegetables | preserved lemon gremolata
Pearl cous cous | pomegranate, Kfarm mint & coriander
Kfarm rocket | pear & walnuts | Awassi labneh | lemon honey dressing
FIVE
Raspberry & salted caramel couverture | pistachio | rose & berries | Flare Produce flowers | Twin Pines lime curd
SIX
Petit fours gift box featuring the Toowoomba icons "Wattle & Violet"
Created by the Chefs of Gabbinbar & produced in cooperation with world award winning Mettisto Artisan Chocolate
Made with single origin, Solomon Island cocoa beans & 100% Australian almonds & Strawberries
LOCAL LIBATIONS
Volcanic Brewing | Paler, Pale Ale + Symphony Hill Wines | 2016 Reserve Nebbiolo, Fiano, Prosecco
Volcanic Brewing, Toowoomba craft beer brewery, is proud to present their beer bottled for the first time. Symphony Hill Wines are pioneers in the Granite Belt region and offer an exciting range of alternative wine varieties.
GALA STAY PACKAGE
The GALA STAY Package at the newly renovated Burke and Wills Hotel in Toowoomba (situated directly opposite the venue) includes room, Gala Dinner ticket (1 x) and breakfast for one adult starting from $384 or for two adults (including 2 Gala Dinner tickets) from $598. https://app-apac.thebookingbutton.com/properties/qhburkewillsdirect
Toowoomba Carnival of Flowers: September 20 to 29, 2019
