It was to be an evening of fabulous food and entertainment under an umbrella of stars – ARIA’s French inspired Long Table in the heart of Salt Village in Kingscliff, the ‘kick off’ event for the Taste of Kingscliff and Tweed Coast, a ten day festival of food events to be held from 10 – 19 July.
Unfortunately, the weather made a decision of its own, turning cold, rainy and blustery, so organisers rescued the event with the addition of a marquee, diners made last minute wardrobe changes, their French-themed attire now augmented by leather jackets, winter scarves and hats.
As we relaxed with canapés and a complimentary glass of bubbles on arrival, diners relaxed and made new friends seated near them at the 70 metre long table, closeness lubricated by the sense of adventure and flowing drinks from the Saltbar. Alongside, chefs and apprentices were waging their own battles with the conditions as they prepared to present their signature dishes.
The Long Table Dinner is an annual event, this year presenting five courses of French inspired cuisine and entertainment. The theme was Moulin Rouge, the entertainment including singer Marissa Burgess and her fabulous fellow Moulin Rouge dancers.
Nothing could dampen our enthusiasm for a great night out, nor our admiration for our chefs and entertainers, whose professionalism and good humour shone through to provide us with a fabulous night.
Freshly baked baguettes to be broken by hand and shared in the Long Table tradition (3Sea)
Goats cheese profiteroles, quinoa and celery heart salad
Spannercrab and sweet basil salad in a pastry case
Chicken liver parfait, caramelised pears, toasted brioche (TAFE North – Kingscliff)
Tian of Tuna – Layered Yellow Fin tuna sashimi with avocado, tobiko caviar, shiso cress and miso (Fins)
Leek and zucchini tartlet, rocket and prosciutto salad with goats cheese and truffle oil (Babalou)
Kale, Spanish onion Bhajis with dragonfruit and lime aioli (Chef Craig Scott)
Chicken & prosciutto scallops with baby bocconcini, Tumby Smok’n BBQ sauce & almond pistachio crumb GF (Tumby Sauce Co)
Confit Duck Cassoulet, sausage, beans, baby winter veg, parsley oil (Season Restaurant)
Eye Fillet steak with rustic sweet potatoes, sautéed green beans and a red wine & wild berry jus (Chef Anthony McCulloch, McCulloch Catering)
Garlic & Thyme Tofu with baby Bocconcini , Tumby Smok’n BBQ sauce & almond pistachio crumb GF (Tumby Sauce Co)
Crepe Suzette, Bretonne style (3 Sea Café)
Caramel Croquembouche (3 Sea Café)
Cheese selection – Roquefort, Conté, Brie, Ile de France Petit Camembert (3 Sea Café)
A selection of freshly picked fruits (Tropical Fruit World)
Handmade chocolates and truffles (TAFE North – Kingscliff)
Note: Good Food Gold Coast dined as guests of Hello Marketing.