Aussie 4-Course Gastronomy Fundraiser for NSW Rural Fire Service
It's a set menu without much choice. Main=Aussie beef with (limited #) of chicken, so not suitable for vegetarians (sorry!).
**As always, 100% participation is needed to avoid penalties. I count on your accountability. I need to be in touch with you so please make sure you check your IN emails. Thanks!!**
As we know, Australian homes and habitats are being destroyed! The world’s largest volunteer fire service has been battling the blazes for months. Let us support them! I will collect between Protected content pp and make our donation to the NSW Rural Fire Service Protected content .
We will honor famed Aussie chef Luke Mangan at Ironbark Grill & Bar (formerly Salt). The menu highlights his French culinary training + Asian influences. Fresh farm-to-table ingredients and loads of herbs. Highlight is natural Gippsland, Victoria free-range beef. Looking forward to seeing you there!
I. Confit Tasmanian trout, Jerusalem artichoke cream, broth jelly, wasabi leaves タスマニア産オーシャントラウトの低温コンフィ 菊芋のクリーム 出汁ゼリー ワサビ菜
II. Spanish mackerel, braised Chinese cabbage, Saikyo miso and coconut sauce 鰆のロースト 白菜の蒸し煮 西京みそとココナッツのソース
III. O’Conner Beef, fillet, natural, Victoria, Gippsland red wine ヴィクトリア産オコナービーフ フィレ 赤ワインソース OR
[Limited] Stewed chicken breast brussels sprouts, broccoli, green pepper mustard 大山鶏胸肉のポトフ風 芽キャベツ ブロッコリー グリーンペッパーマスタード
IV. Pavlova passion fruit caramel sauce, sour cream chantilly パブロバ パッションキャラメルソース サワークリームシャンティ
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