Largesse Dining #3

When I was a relative newbie blogger (and an even more newbie Tweep), I was excited to learn about Largesse Dining; a unique dining concept in which six chefs from Perth’s finest restaurants donate their talent and time for a charitable cause. I pored longingly over the blog posts about the inaugural Largesse Dining at Restaurant Amuse by Abstract Gourmet, Ace High Wine, The Food Pornographer and Juji Chews and wondered, somewhat Cinderella-like, if I might be able to go to the ball some time too…

Alas, I missed out on the second Largesse Dining (held at Clarke’s, North Beach last November) as well due to failing to add self to the mailing list but I got it right with No. 3! The third Largesse Dining was held on March 14, at Red Cabbage in South Perth. The beneficiary for this dinner was Cystic Fibrosis Western Australia (the hosting chef chooses the charity to which proceeds of the dinner would go). I should also note here that all food and beverages were kindly donated, and chefs and staff sacrificed their usual Monday night off to fill our bellies. Big thumbs up people!

Coincidentally my husband and I were seated at a table along with my friendly neighbourhood purveyor of fine foods (Fancy Pantry) and her partner, and four other lovely people. It wasn’t hard to get conversation flowing with people who had all come together not only for a good cause but to enjoy some seriously good food. I made it a point to be a pleasant person from the get-go given all my photo taking throughout the evening could easily become irritating! We had a preview of the menu beforehand via email and I wasn’t too sure what to make of some of the dishes; most notably Hadleigh Troy’s Beetroot, Fetta, Burnt Meringue, and Stephen Clarke’s Apple, Rhubarb and Custard. I’ll be honest and say that I was a bit disappointed by the thought of dessert being a stewed fruit and custard affair but I have since learned the error of assumption! The beetroot first course was amazing. I could only come up with the word ‘fun’ for it. I was literally having fun eating this dish which was cold, crunchy, sour and creamy in one hit. The flavours were stunning. Those who have dined at Restaurant Amuse probably aren’t going to be surprised by this. The next course featured the oft-married duo of pork and scallops but what a delight! The tender pigs head meat was most delicious. Following on, we were treated to Jason Junovich’s hickory smoked salmon which literally melted in your mouth. My hubby who normally shies away (nay, runs screaming in fear) from oily fish ate the lot. That’s saying something, trust me. The last two savoury courses were equally delectable. I got two servings of the chicken liver courtesy of my offal eschewing hubby, which meant I did struggle with the host chef’s assiette of duck. See, I enjoyed the chicken livers so much that I forgot to take photos… As for dessert, my apologies to Chef Clarke. It was simply stunning! It may not have had words like parfait and quenelle to connote something fancy schmancy but boy what a dream dessert! Rhubarb sorbet, apple sauce, fizzy sherbet, mini macaron with rhubarb filling and a slice of custard tart with more rhubarb accents. Sigh… Other than the food, the night also involved a silent auction (no sporting memorabilia though thankfully) and a local muralist did up a canvas of the night’s diners which fetched a cool $1050. We hope CFWA did indeed benefit greatly from this tremendous night because the pleasure was certainly all ours! NB – I was told that Largesse Dining #3 raised over $10,000 that night. Fantastic effort! Largesse Dining #3 Menu Beetroot, fetta, burnt meringue Restaurant Amuse – Hadleigh Troy Pigs head ballotine, seared scallops Guest chef – Todd Stewart Hickory smoked ocean trout, pearl barley risotto, orange and fennel pollen Dear Friends Restaurant – Kiren Mainwaring Seared chicken livers, marsala, crostini Divido – Jason Jujnovich Grilled duckling breast, duck terrine, red braised duck, plum sauce Red Cabbage Food + Wine – Scott O’Sullivan Apple, rhubarb and custard Clarkes of North Beach – Stephen Clarke

3 Comments for this entry

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  chris @ bonviveur

  March 25th, 2011 on 12:00 pm

  Great write up Moni. Sounds like a lovely night and the food looks amazing as usual. As you’ve said it’s really great that the chefs and their teams willingly donate their time to fill our bellies for a great cause!

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  Monica Reply:
  March 30th, 2011 at 2:02 pm

  Thanks :) I think it’s a really great concept. If it’s even possible, you can’t help but admire these talented people all the more for doing this <3

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  Meggy

  March 25th, 2011 on 12:07 pm

  THeres nothing i like more about Friday that food dego posts!
  That first course is a signature of Amuse really but what a fine signature it is.
  I have never actually dined at the Red Cabbage and your Largesse experience has definitely enticed me to go there.
  My boss is a frequenter of Clarke’s which he thinks is just about the best place to go and eat ever.

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  Monica Reply:
  March 30th, 2011 at 2:01 pm

  I feel embarrassed for not knowing about Clarke’s (we moved SOR some years ago) but I look forward to going with some NOR friends. Red Cabbage has to be revisited and I’m plotting and scheming who I can convince to do a dego at Amuse with moi :D Fooooood :)

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  mademoiselle délicieuse

  March 28th, 2011 on 2:59 pm

  I thought I spotted some crunchy pig’s ear in there! Think it would’ve been a lovely contrast of textures with those massive, fat scallops.

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  Monica Reply:
  March 30th, 2011 at 1:59 pm

  It took our table some time to work out what they were! Amazingly good stuff and a nice little surprise. Sigh… *dreams of plump scallops and tender pork meat*

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