When you hear the phrase, “flavors of the land down under”, what quickly comes to mind? Well, I immediately thought of bizarre and exotic dishes like meats from Kangaroo, Crocodile, Emu or Koala. But Koala’s are too cute and shouldn’t be eaten! Since I’ve never tried, let alone eaten these kinds of fare… and Diamond Hotel’s Corniche is holding an Australian Food Festival this month, I promised myself not to miss out on the opportunity to experience a rare culinary journey.
From August 1-10, Corniche – Diamond Hotel will bring Australia straight to your plate through a buffet feast of an array of culinary creations by guest Chef Steve Shrimski through the Flavors Of The Land Down Under at Corniche!
After taking pictures of the entire spread and contemplating on what to try out first, these were my choices.
SOUP
Akadjura Parsnip & Bush Tomato Soup
Has a bit of a tangy taste with a hint of sweetness and a very slight trace of a refreshing burst.
APPETIZER
Oysters with Warrigal Greens & Macadamia Nut Pesto
An appetizer that I wish would not end! The warrigal greens that are indigenous to Australia has a tastier flavor than spinach and the Macadamia nuts which are also actually native to Australia gave the entire mixture a totally different character that’s just absolutely delicious!
Baked Oysters
Crispy Crocodile Swag Bags
Think of Pinsec Frito but using croc meat. It’s like eating ground chicken inside a crispy wonton wrapper with 3 different sauces to choose from. I prefer the mango sauce for a little sweetness that matches the flavor of the swag bags.
Kangaroo Carpaccio with Munthari Dressing
The semi-adventurous eater in me convinced me to try this out! The kangaroo is quite leaner compared to other meats with a dark red color, but it pretty much tastes like lamb. It has that slightly gamey flavor, though, and a bit of smokiness which paired very well with the sweet and tarty munthari dressing.
SALAD
Warm Duck Breast Salad with Bunya Nuts & Aussie Merlot Vinaigrette
Orange, Goat Cheese & Hazelnut Spread
MAIN
These mains are just seriously “to die for”!
Roo Ragu with Fusili Pasta
Pepperberry Encrusted Aussie Beef Medallions
Baked Potatoes with Bacon, Spring Onion & Taleggio Blue Cheese
CARVERY
Roast Leg of Lamb Fillet with Native Thyme, Mint & Garlic
A thing of beauty, don’t you think? How can you resist something as beautiful as this? Chef Steve’s lamb has a hint of sweetness and a mild gamey taste compared to other lambs I’ve previously tried. Really good stuff!
Photo Source: dude4food.blogspot.com
Prime Rib
There’s also an area where you can choose from Lamb, Veal, Ostrich or Beef Tenderloin.
DESSERT
Sticky Date Pudding with Butterscotch Sauce
Praline Pavlova with Strawberries & Cream
Of course, Corniche’s ice cream in assorted flavors.
I picked the Baked Cheesecake flavor then drizzled some ground pistachio on it.
Who would think that I would enjoy eating Australian native plants and fruits like warrigal greens or the flavor of bunya nut on my salad? Not even in my wildest imagination would I have thought to eat Kangaroo and Crocodile meats in my lifetime! But I sure did! Chef Steve’s creations were just so visually appetizing and delectable that I couldn’t dare pass it up.
At least now I can say that I’ve tried eating kangaroo and crocodile. Don’t miss the opportunity to try them out, too! Call now and reserve!
Flavors Of The Land Down Under at Corniche is at Php2,050 nett per person including a glass of red or white wine from August 1 – 10, 2014 for lunch or dinner buffet. For Australian nationals, ANZCham and Philippine Airlines Mabuhay Miles members get to enjoy 30% discount. If you spend a minimum of Php5,000 nett, you get a chance to win roundtrip airline tickets for 2 to Sydney, Australia via Philippine Airlines. For reservations and inquiries, please call 528-3000.
Contact Details
Roxas Boulevard cor. Dr. J. Quintos St.
Manila – 1000
T: (632) 528-3000 / (632) 305 – 3000
F: (632) 526-2255
E: [email protected]
Twitter and Instagram: @DiamondHotelPH
Facebook: www.facebook.com/diamondhotelphilippines
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