A Night With Maggie

We had the pleasure of working with Australia’s most respected and talented culinary icon Maggie Beer at the recent Historic Houses Trust dinner. Celebrating Australia’s colonial history, the dinner was to promote the funding of Rouse Hill House and Farm. Founded in 1813 it is one of NSW’s oldest continually occupied homes and features rooms preserved in time, ancient gardens and relic stables.

Sponsored by Belle magazine, Maggie Beer was approached at the suggestion of Katering’s Kate White as the perfect Australian icon to create a menu that reflected Australia’s seasonal produce. Set on the beautifully manicured lawns of Government House, Katering’s head chef shucked fresh oysters to order. The oyster bar was decorated with tumbling fruit in wooden boxes and guests were given the choice of verjuice, avocado jellies or chervil and eschallot dressing to accompany.

Once inside Government House, guests were seated for an incredible three-course dinner. Crafted by Maggie Beer, the menu featured an entrée of spanner crab with pea green soup accompanied with fresh Iggy’s bread. A main of stuffed Barossa chicken with chicken livers, bread and fresh herbs, cumquat stuffing and baby beets and leeks finished with a touch of chicken stock made from Barossa bones and reduced cumquats and verjuice, and a cos salad on the side.

Finally a velvety verjuice custard with poached loquats and muesli was served for dessert followed by coffee and T2 tea and beautifully handcrafted Haighs chocolates.

Each table was decorated with a huge tree as the centrepiece that had been cut to measure by the wonderful team at Andre’s party hire. The talented and creative team at Grandiflora and Belle magazine’s Steve Cordony applied the magnificent finishing touches.

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