Starters

Question 1

Savouries
What was the original
definition of the word “Savouries”

Answer 1

Savouries were extremely popular throughout the Victorian and Ewardian era (1837 - 1919) Normally the final course of a meal. The savoury was designed to cleanse the palate and prepare it for Dessert and after dinner port. It generally consists of salty, savoury and umami driven elements.

Question 2

Savouries

Which famous cookery book contains a chapter on “Savouries”

Answer 2

Mrs. Beeton’s book of household Management, 1861

Question 3

Roast bone marrow

What book do we take inspiration from?

Answer 3

The Cooks and Confectioners dictionary by John Nott, 1720

Question 4

Roast bone marrow

What is the history table talk for this dish

Answer 4

”Anchovies have been valued for their salty savouriness since the 1600’s and often used in forcemeats as a stuffing for anything from tarts to game birds and fish”

Question 5

Roast bone marrow

What is the food table talk for this dish

Answer 5

Roast bone marrow tart with smoked anchovy.

Question 6

Roast bone marrow

Other than anchovies, What were some other notable imports during the reign of Queen Elizabeth.

Answer 6

Potatoes, Tomatoes, Chocolate, Chillies, Tobacco and Sugar.

Question 7

Roast bone marrow

What 2 varieties of anchovies do we use in this dish.

Answer 7

Ortiz anchovies through the tart filling and bone marrow mix and garnished with smoked Nardin anchovy.

Question 8

Roast bone marrow

What are the main flavour components of the tart filling

Answer 8

Chicken Bouillon, Anchovy, Streaky bacon

Question 9

Roast bone marrow

What Allergens does this dish have?

Answer 9

Dairy, Fish, Mustard, Gluten.

Question 10

Sherried Prawn

What book do we take inspiration from

Answer 10

The Art of British Cooking, Theodora Fitzgibbon, 1965

Question 11

Sherried Prawn

What is the history table talk for this dish

Answer 11

This dish takes inspiration from a recipe published by Theodora Fitzgibbon called Sherried Scallops

Question 12

Sherried Prawn

What is the food table talk for this dish

Answer 12

Sherried Prawns; Prawn tartare, grilled shiitake, pickled golden enoki and sherried mushroom broth.

Question 13

Sherried Prawn

What are the 2 different types of sherry we use?

Answer 13

We use Lustau and also Inocente.

Question 14

Sherried Prawn

What Allergens does this dish have?

Answer 14

Shellfish, Egg, Soy, Nuts (Walnuts), Onion/Garlic, Sulphites

Question 15

Oyster

What is the history table talk for this dish.

Answer 15

In the 1800’s oyster shells were burnt and ground to produce lime for mixing concrete. This meant that oyster meat was abundant and cheap which led birth to the oyster saloon

Question 16

Oyster

What is the food table talk for this dish.

Answer 16

Creamed oyster with pickled cucumber, dill and oyster leaf

Question 17

Oyster

Where do we source our Oysters from?

Answer 17

Blackmans Bay, Hobart, Tasmania. (South-East)

Question 18

Oyster

What Allergens does this dish have?

Answer 18

Shellfish

Question 19

Hay Smoked Kingfish

What book do we take inspiration from?

Answer 19

The complete practical cook, Charles Carter, 1730

Question 20

Hay Smoked Kingfish

What is the history table talk for this dish.

Answer 20

Gentleman’s relish was a strong, potent fish paste that was often eaten on buttered toast. It was usually considered to robust for the delicate palates of ladies

Question 21

Hay Smoked Kingfish

What is the food table talk for this dish

Answer 21

Hay smoked kingfish; Gentlemans relish, Pickled lemon salad & Smoked caviar

Question 22

Hay Smoked Kingfish

What type of Caviar do we use and where is it from?

Answer 22

Black Pearl - A caviar from the Siberian Sturgeon. The farm located in Goslawice, Poland.

Question 23

Hay Smoked Kingfish

What type of kingfish do we use?

Answer 23

Yellowtail Kingfish coming from the spencer gulf in South Australia.

Question 24

Hay Smoked Kingfish

What are the ingredients of the Gentleman’s Relish?

Answer 24

Garlic, Milk, Gluten Free Bread Crumbs, Anchovy, Lemon Juice, Olive oil and Lemon Mayonnaise

Question 25

Hay Smoked Kingfish | What is the secondary historical link for this dish?

Answer 25

During the middle ages there was limited fresh food available in winter. This meant that when food was in abundance people had to devise ways to preserve food for the colder months as there was no refrigeration.Traditional ways used to preserve food was to either smoke, brine or cure it.

Question 26

Hay Smoked Kingfish | Who was the original creator of ‘Gentleman's Relish’

Answer 26

The original recipe was created by an Englishman named John Osborne in 1828

Question 27

Hay Smoked Kingfish | What allergens does this dish have?

Answer 27

Fish, Garlic, Sulphites, Dairy

Question 28

Rice and Flesh | What book do we take inspiration from?

Answer 28

The forme of cury, The master cooks of king richard the 2nd, 1390

Question 29

Rice and Flesh | What is the history table talk for this dish?

Answer 29

Saffron was extremely valuable in medieval times. Anyone caught smuggling it out of its native lands would suffer harsh punishments. It is thought that it was first introduced to europe by a pilgrim who hid a bulb in their staff.

Question 30

Rice and Flesh | What is the food table talk for this dish.

Answer 30

Rice and Flesh; Almond rice, Saffron emulsion, Roast lamb sweetbreads, Crispy chicken feet and smoked olive oil.

Question 31

Rice and Flesh | What are the 3 "flesh" elements on this dish?

Answer 31

Crispy Chicken feet, Roast lamb sweetbreads and kingfish belly

Question 32

Rice and Flesh | How do we prepare the chicken feet?

Answer 32

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Question 33

Rice and Flesh | What allergens does this dish have?

Answer 33

Dairy, Sulphites, Egg, Nuts (Almonds)

Question 34

Rice and Flesh | What type of rice is used in this dish?

Answer 34

Riserva san massimo carnaroli rice from italy

Question 35

Plum meat fruit | What is the history table talk for this dish?

Answer 35

Meat fruit was served at the coronation feast of king henry IV in 1399. Originally it was fashioned from minced pork and glazed with green herbs to trick guests into thinking it was an apple

Question 36

Plum meat fruit | What is the food table talk for this dish.

Answer 36

Meat fruit; Chicken liver parfait dipped into a spiced plum gel. The leaf is purely for decoration

Question 37

Plum meat fruit | What is in the spiced plum gel?

Answer 37

Cabernet Sauvignon, mas amiel wine, long pepper, cloves, mace, cinnamon, star anise, orange peel, gelatine, glucose, billingtons sugar, Plum puree

Question 38

Plum meat fruit | What are the 4 different types of alcohol in the parfait?

Answer 38

Ruby port, White port, Madeira, Brandy

Question 39

Plum meat fruit | What is the process for cooking the parfait?

Answer 39

Livers are cooked in a water bath at 50C for 30min. Shallots, garlic, thyme, madeira, Ruby port, White port and brandy are reduced then combined with the livers along with salt, nitrile salt, eggs, butter. This then gets cooked in an oven using a bain marie for 1 hour until its temperature reaches 64C

Question 40

Plum meat fruit | The toast we serve has been brushed with an oil that has been infused with what?

Answer 40

Garlic, Rosemary and thyme

Question 41

Plum meat fruit | What allergens does this dish have?

Answer 41

Eggs, Dairy, Sulphites, Garlic, Gluten

Question 42

Rice and Flesh | Why was almond milk (or written mylk in old English) used commonly in cooking ?

Answer 42

Almond milk generally had a better shelf life compared to cows milk which was imperative back in the medieval period where there were no refrigeration system that appeared later in history. It was also a good thickening agent to cook dishes such as the rice and flesh found in the forme of cury.