Food & Wine
QANTASLINK GALA DINNER – A MAGICAL NIGHT UNDER THE STARS
Thu 14 Sep
You’re invited to dine in style with celebrity chef special guest, Anna Gare, in beautiful Laurel Bank Park to officially celebrate the start of the 2017 Toowoomba Carnival of Flowers with an opening night gala dinner. This unforgettable degustation dining experience combines the very best of local produce and delicious matching wines.
COST: Adult $185
Borrowdale’s pork terrine on croutes, apple brandy gel from Sutton’s farm, UB’s Farm cherry tomato
Strawberry field explosion, Emmo Farms goat cheese mousse, Lirah’s aged balsamic glaze
Four Brothers tempura batter zucchini flower, black garlic aioli
Carnival of Flowers Edible Garden Inspired by the Carnival of Flowers, Downs Farm fresh cauliflower puree, smoked semi dried tomatoes from UB’s Farm, mushroom soil, pickled radish from Preston Peak, Baker’s Duck croutons, asparagus, baby red sorrel, gribiche sauce and edible flowers.
The Carnival Catch Pan seared jade perch from 9Dorf Farms, charred endive infused with saffron grown especially for this dinner from UB’s Farm, smoked capsicum coulis from Downs Farm fresh, beetroot dust from Preston Peak and roasted pecan nuts from Stahmann Farms.
Stuffed Zucchini Cannelloni (v) Charred endive infused with saffron grown especially for this dinner from UB’s Farm, smoked capsicum coulis from Downs Farm fresh, beetroot dust from Preston Peak and roasted pecan nuts from Stahmann Farms.
Carnival Canard Sous vide duck breast from Darling Downs Hatchery, Hampton blueberry gel, pickled grapes, sweet potato from Wickham Farms, seasonal baby vegetables, served with a Preston Peak red wine emulsion.
Carrot timbale (v) Sweet potato puree, baby vegetable, chives cream sauce and micro herb.
The Carnival Ball Seatonfire Chocolate sphere, vanilla lemon crème patisserie, Hampton blueberries ,micro mint, lemon balm, macadamia crumble from Stahmann Farms.