We were invited by friends to join them at the Sandringham Yacht Club's Annual Seafood Cookoff and we'll make sure it's in our diary for next year.
The food was exceptional but Sue will explain this to you.
The head chef handed over his kitchen to his chefs
who presented five individual dishes to be judged by us.
|Tempura oyster appetizers with two sauces. Oh so yum.|
|This is too hard to see what it is, but underneath all that dill was a pasta rotolo as per the menu above. The beurre blanc was superb and the whole dish very good.|
|This was my favourite. The combination of flavours with the pop from the pomegranate was sensational I thought. I was the only one on the table who voted this number one, but it was the eventual winner. (Go me)|
|This is the one most people at our table liked best. It has been a signature dish of the head chef and it was thought he might have cooked it. Very nice, but a bit same same for me. Fussy pants!|
|This is the clever man who won with his betel leaf dish. Yum, yum, yum, yum.|
We had a wonderful night out with friends and the food was an added bonus! Hope they ask us next year!