Dining in The Alcove at Pembroke
Friday, 15 October 2010
We began last night's Formal Hall with fresh trout, lightly grilled, and served with watercress, radish and basil salad. Apples, broccoli and tomatoes are often cited as the “wonder” fruit and vegetables, but gram for gram, watercress is a better source of vitamins C, B1, B6, K and E, iron, calcium, magnesium, manganese and zinc. Only raw broccoli has more vitamin C and magnesium – but it is much more often eaten cooked in this country. Watercress is brimming with beta-carotene and vitamin A equivalents - which as well as being important antioxidants are also needed for healthy skin and eyes - containing more than four times the amount of the other “wonder” foods.
Thursday, 14 October 2010
Wednesday, 13 October 2010
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.
Tuesday, 12 October 2010
Last night, we celebrated the Matriculation of our Graduate students with a special dinner in Hall. One hundred students and fellows were treated to what was hopefully a lovely Autumnal menu, featuring fresh game birds, roasted pumpkin and poached fruits!
Monday, 11 October 2010
Last night's BA dinner, being the first of term, was held in the Hall with wines provided by the college. We normally serve a three-course menu to our graduates on Thursday evenings, but last night, being the first dinner of term, we decided to add an amuse bouche at the beginning of the meal.