Last Night's Kyushu University Programme Dinner Wednesday 18th August

On Wednesday night, we hosted a dinner for students from the Kyushu University in Fukuoka, Japan. Kyushu is the third largest island of Japan, and Kyushu University, abbreviated to Kyudai, is the largest public university on the island.

We began the dinner with a dungeness crab salad, cucumber jelly, grain mustard dressing and micro-herbs. This recipe is from the beautiful French Laundry cookbook by Thomas Keller.

The main course of pepper crusted fresh tuna with fennel risotto and red wine sauce, is a recipe from the Pier cookbook by Greg Doyle. Pier is an award winning restaurant in Rose Bay, Sydney Australia.

Last night's dessert of Mirliton-Citrus Tart, a speciality of Normandy, consists of orange and grapefruit segments encased in a almond filled pastry. The recipe we used came from Pierre Herme, one of the greatest French pastry chefs in recent times.

Bon Appetite!