Last night's Feast Night Formal Hall featured a starter from Pier, a cookbook written by Greg Doyle. Since 1991 Pier Restaurant has been renowned as one of Sydney’s premium dining destinations. Internationally and nationally awarded as Australia’s finest seafood restaurant, owner and chef Greg Doyle has cultivated Pier’s reputation for its philosophy of sourcing only the very best produce available. The Pier cookbook is widely used in our kitchens, and last night we prepared his salmon pastrami as a starter.
Following the starter, we served a refreshing pear and fennel sorbet.
Last night's main course of Moroccan spiced duck confit with couscous and salted lemon, was inspired by a recipe from Essence by David Everitt-Matthias. David's two books, Essence and Dessert, are both full of wonderful recipes that we often prepare.
For dessert, we served fig tartin with browned butter ice cream and burnt orange syrup. This is a lovely seasonal recipe from Dessert.