p style=”text-align: center;”>It’s winter. It’s wet. It’s cold. Actually it’s freezing.
You want to go out and indulge in a gastronomic affair but at the same time you’d rather just stay within the comforts of your own cozy home.
Recently we pampered ourselves with both.
With the organisation and creative skills of some friends, the date, table and decor was set.
Simple, sophisticated and inviting.
All that was needed were the dinner party guests and oh, maybe a master chef?
Enter Chef Sang Tran.
p style=”text-align: center;”>I had seen these private dinners with a personal chef before on sites like Maynila where they come to your home to cook for you.
Chef Sang completely exceeded my expectations of what the evening would be like as he not only put together plate after plate of beautiful modern French cuisine, he also shared his knowledge of food with us. And the L&D nerd in me came out – I was so excited to not only eat but learn. Nerd alert!
From his favourite cuts of meat and places to shop, to his infamous ash emulsion where we had to guess the main ingredient (which I swear tasted like Cheetos Cheese n Bacon balls!), the drinks, laughter and conversation flowed like wine. I love learning new things and Chef Sang’s professional yet easy going nature got the whole table enthralled each time he presented his next course.
And did I forget to mention that we had matching wines for each meal? It was perfect.
And with no need to drive home from the city I would have completely finished each glass of wonderful wine had I not had a big night out the night before and the responsibility of having to breastfeed when I got back home.
Nevertheless I was excited to be able to taste each one and loved ending the night on the sweet note of the Punt Road Semillon pairing with the ginger bread sponge dessert. The flavours of cumquat marmalade, citrus peel and honey complimented the our last dish brilliantly. And that mascarpone ice cream – please can I have some more?
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Using fresh seasonal produce, Chef Sang’s menu moves with the seasons. Below was our menu for the night including the matching wines which I may have to buy a few bottles of – I see a winery road trip coming up!
p style=”text-align: center;”>- Arrival drink
(NV Dominique Piron Cremant)
p style=”text-align: center;”>- Sang’s version of Sunday roast with charred pumpkin, pumpkin pearls, beef essence, smoked yoghurt, pickled radish and baby herbs
(2015 Chalmers Rose)
p style=”text-align: center;”>- Seared scallops, miso cauliflower puree, chorizo foam and an ash emulsion
(2014 Shadowfax Chardonnay)
p style=”text-align: center;”>- Texture of beets, purple carrots, shaved radish, curd, olive oil powder and mushroom soil
(2014 Airlie Bank Pinot Noir)
p style=”text-align: center;”>- Hanger steak, charred cauliflower, brussel sprout leaves, onion jam and a parsnip puree
(2011 Balnaves Cabernet Sauvignon)
p style=”text-align: center;”>- Ginger bread sponge with spiced carrot fluid gel, rhubarb ribbon, candied walnuts, and mascarpone ice-cream
(2013 Punt Road Botrytis Semillon)
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Chef Sang made us guess what ingredient the base of the ash emulsion was – you’ll have to book him in to taste it and let me know what you think!
Who knew two trestle tables, overgrown ficus trees in the front yard and a spare curtain could transform the area into this! Nice work Chloe and Anna 🙂I love the beautiful presentation and freshness of nouvelle cuisine.
This cut of meat is so flavoursome
Bringing it home – I am still dreaming of this grand finale of a dessert!
From the gorgeous plates, wine glasses, cutlery and even a sous vide cooker, to the food, wine, experience and expertise, Chef Sang and Cynthia brought everything leaving us all to just sit back, relax, eat, drink and be merry. Ahh if only this was every night!
For an unforgettable and easy night in I highly recommend having a personal chef do the work for you while you relax with friends. Thank you for having us and I can’t wait for the change of season to see what Chef Sang has in store next. A must add to your foodie bucketlist!
Chef Sang Tran is at your service.