The Parmesan Poet's Degustation Manual

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Text & photography by Anaise Irvine, March 2013.

Please seek the authors permission via www.parmesanpoet.com to reproduce in part or in full, or to use for commercial purposes.

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The Parmesan Poets Dgustation Manual

By Anaise Irvine, a.k.a. the Parmesan Poet

This manual is for anyone crazy enough to cook a 9-course menu for a dinner party. Here you will

find a printable menu with suggested wine pairings,1

a breakdown of dish components with recipes,

a list of equipment and garnishes needed to serve each dish, a suggested schedule, and an on-the-

day prep list, along with a list of learnings from my experience running this menu.2

You can take on as much or as little of this as you feel comfortable with. Make two courses, or all

nine. Do it all within a weekend, or stretch out your prep over a whole month. Make substitutions

and get creative. But fair warning: you will need a reasonable level of kitchen competence and a lot

of dinner party experience to go the whole nine yards. Running a degustation will never be easy.

This is about the easiest, most organised way I could think to do mine, and this particular menu

allows for a lot of make-ahead cooking, but its still a significant and challenging task. This manual

is written for confident cooks and assumes an intermediate skill level. You dont need to be a

professional chef to follow it, but you do need to know your way around a kitchen.

Most importantly, you need to love food. This Masterchef generation puts so much pressure on

home cooking, and I dont mean to pile on. I only did this because I enjoy cooking for my friends.

For the love of god, dont throw a degustation party out of any sense of social obligation. Do it

because you really, really want to. Do it only if it seems like fun, not work.

This manual is free for anyone to use in their own homes. If you wish to refer to it in print or

online, please cite its origins atwww.parmesanpoet.com. Please seek the authors permission to

reproduce this manual in part or in full, or to use it for commercial purposes.

Happy cooking,

The Parmesan Poet.

1The wine pairings are tailored towards a New Zealand audience and feature local wines that you can procure fairly easily at a Kiwi

supermarket. International readers may wish to use substitute wines from their region. (NB. Shiraz is usually called Syrah outside of

Australasia.) Many thanks to Andrew Cochrane for devising the wine matches and providing wine for my degustation!2

I ran my degustation for 6 diners, including myself. I also did a test run the day before, with 3 diners. The recipes therefo re

provide enough for at least 9 servings of everything, assuming small portions. I would, by the way, completely recommend doing a

test run to make sure that you are as calm and prepared on the day as possible.
http://www.parmesanpoet.com/http://www.parmesanpoet.com/http://www.parmesanpoet.com/http://www.parmesanpoet.com/


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Contents

Contents

Dgustation Menu .............................................................................................................................. 4

About the Menu (Pictures!) ................................................................................................................ 5

List of Dish Components ..................................................................................................................... 6

List of Servingware, Tableware & Garnishes ...................................................................................... 7

Recipes ................................................................................................................................................ 8

Component #1: Porcini & chilli macaron shells ................................................................................................... 8

Component #2: Chilli macaron filling .............................................................................................................. 9

Component #3: Lemony scallops.................................................................................................................... 9

Component #4: Basil & cucumber sauce ........................................................................................................... 9

Component #5: Zucchini soup ...................................................................................................................... 9

Component #6: Mascarpone foam .................................................................................................................. 9

Component #7: Olive drizzle ...................................................................................................................... 10

Component #8: Fried zucchini slices.............................................................................................................. 10

Component #9: Poached pear, saffron & honeycomb sorbet.................................................................................... 10

Component #10: Plain wafers ..................................................................................................................... 10

Component #11: Slow-roasted tomatoes.......................................................................................................... 11

Component #12: Slow-roasted beetroot .......................................................................................................... 11

Component #13: Split green beans................................................................................................................ 11

Component #14: Marinated bocconcini .......................................................................................................... 11

Component #15: Microgreens ..................................................................................................................... 11

Component #16: Parsnip puree ................................................................................................................... 11

Component #17: Parsley oil ....................................................................................................................... 12

Component #18: Savoury basil ice cream......................................................................................................... 12

Component #19: Tea-baked salmon .............................................................................................................. 13

Component #20: Dehydrated orange slices....................................................................................................... 13

Component #21: Orange-simmered red quinoa.................................................................................................. 13

Component #22: Edamame puree................................................................................................................. 13


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Component #23: Lamb medallion................................................................................................................. 13

Component #24: Pomegranate jus ................................................................................................................ 14

Component #25: Green pea leather ............................................................................................................... 14

Component #26: Lemon-mint sorbet ............................................................................................................. 14

Component #27: Raspberry jelly strips ........................................................................................................... 14

Component #28: Berry & cream-filled chocolate cups........................................................................................... 15

Component #29: White chocolate cream ......................................................................................................... 15

Component #30: Cocoa-raspberry sorbet......................................................................................................... 15

Component #31: Blackberry brownie cubes ...................................................................................................... 16

Component #32: Fresh berries & cherries ........................................................................................................ 16

Component #33: Chocolate soil ................................................................................................................... 16

Component #34: Chocolate sauce................................................................................................................. 17

Suggested Prep Schedule .................................................................................................................. 18

Day-of-Degustation Schedule ........................................................................................................... 20

Setting the Table ............................................................................................................................... 21

Plating Up .......................................................................................................................................... 22

Final Tips & Tricks (learn from my mistakes) .................................................................................... 24


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Dgustation Menu

Amuse BouchePorcini & chilli mini-macarons

StarterLemon scallops in basil and cucumber sauce

Optional wine pairing: 2010 Villa Maria Viognier (East Coast)

AppetizerZucchini cappuccino with mascarpone foam

Optional wine pairing: 2011 Oyster Bay Chardonnay (Marlborough)

CleanserPoached pear, saffron, and honeycomb sorbet

Salad courseDeconstructed bruschetta salad with savoury basil ice cream

Optional wine pairing: 2010 Villa Maria Viognier (East Coast)

Fish courseTea-baked salmon on orange quinoa and edamame emulsion

Optional wine pairing: 2011 Devils Staircase Pinot Noir (Central Otago)

Main courseLamb medallion in pomegranate jus with green pea leather, parsnip puree, dukkah

Optional wine pairing: 2011 White Cliff Shiraz (East Coast)

CleanserLemon-mint sorbet

DessertChocolate berry textures plate

Optional wine pairing: 2011 Seifried Riesling (Nelson)


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About the Menu (Pictures!)

This menu is designed for the competent, greedy home cook. In other words, the food is a little bit

fancy, but mostly just damn tasty, and above all doable without any specialist equipment.3 It allows

for as much make-ahead cooking as possible. In fact, excluding the cooking of the scallops, salmon,

and lamb, you can make everything a day ahead (some things up to a month ahead).

That means that you can do a test run the night before your dinner party, which I absolutely

recommend. I got great notes from my test-diners, and was able to tweak so that everything ran

smoothly on the night. Plus, on the day of the dinner party, I was totally unstressed, which has

neverhappened before. I could simply take pleasure in the food.

Speaking of which, here is what youre making:

Porcini & chilli mini-macarons Lemon scallops in basil & cucumber sauce Zucchini cappuccino

Pear, saffron & honeycomb sorbet Deconstructed bruschetta saladTea-baked salmon on orange quinoa

Lamb medallion on parsnip puree Lemon-mint sorbet Chocolate berry textures plate

3 You do need an ice-cream machine, but there are plenty of alternative no-machine ice cream & sorbet recipes on the web if you

want to run this menu without one.


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List of Dish Components

Amuse bouche:

1. Porcini & chilli macaron shells2. Chilli macaron filling

Starter:

3. Lemony scallops4. Basil & cucumber sauce

Appetizer:

5. Zucchini soup6. Mascarpone foam7. Olive drizzle8. Fried zucchini slices

Cleanser:

9. Poached pear, saffron & honeycomb sorbetSalad course:

10. Plain wafers11. Slow roasted tomatoes12. Slow roasted beetroot13. Split green beans14. Marinated bocconcini15. Microgreens16. Parsnip puree17. Parsley oil

18. Savoury basil ice creamFish course:

19. Tea-baked salmon20. Dehydrated orange slices21. Orange-simmered red quinoa22. Edamame puree

Main course:

23. Lamb medallion24. Pomegranate jus25. Green pea leather

Cleanser:

26. Lemon-mint sorbetDessert:

27. Raspberry jelly strips28. Berry & cream-filled chocolate cups29.White chocolate cream30. Cocoa-raspberry sorbet31. Blackberry brownie cubes32. Fresh berries & cherries33. Chocolate soil34. Chocolate sauce


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List of Servingware, Tableware & Garnishes

Amuse bouche:

1. Long plate2. Garnish: microgreens

Starter:

3. Long plate4. Appetizer spoons5. Garnish: basil leaves6. Garnish: lemon zest

Appetizer:

7. Shot glasses or other small glasses8. Teaspoons or small soup spoons9. Garnish: thyme sprigs

Cleanser:

10. Martini glasses or other shallow glasses11. Teaspoons

Salad course:

12. Large plates13. Salad forks14. Salad knives

Fish course:

15. Small plates16. Forks

17. KnivesMain course:

18. Large plates19. Forks20. Knives21. Garnish: dukkah

Cleanser:

22. Martini glasses or other shallow glasses23. Teaspoons

Dessert:

24. Large plates25. Dessert spoons

General tableware:

26.Water glasses27.Water jug28. Tablecloth29. Napkins30. Napkin rings31.Wine glasses32. Centrepiece, if desired33. Placemats, if desired34. Printed menus


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RecipesNote to the recipes: some of these are not very exact. Many are less recipes, than generalpreparation notes; and they often lack exact amounts and timings. I tend to wing it in the kitchen,

and judge by tasting as I go whether I need to add some more of this, or cook longer there. Where

components are more technical, though, (e.g. macarons) full recipes are provided. Every recipe

makes at least 9 small servings unless stated otherwise.

Component #1: Porcini & chilli macaron shells200 g icing sugar

110 g ground almonds

2 tbsp porcini powder

2 tbsp caster sugar

3 large egg whites, aged in the fridge for 3 days

Chilli flakes, to decorate

Preheat the oven the 140C.

In a food processor, blend the icing sugar, ground almonds, and porcini powder to a fine dust. Sift

into a bowl at set aside.

In a separate (spotless) bowl, beat the egg whites until they begin to hold shape, then add the caster

sugar. Beat into a glossy meringue. Gently fold the meringue into the powdered mixture, using no

more than 40 strokes of a spatula to ensure that the air volume is maintained.

Pipe the mixture onto a lined baking tray or a silicon mat in small rounds of about 2cm diameter.You should get 40-50 rounds (meaning 20-25 finished macarons) from the recipe. Top the rounds

with a tiny (tiny!) sprinkle of chilli flakes. Avoid using the seeds if you dont want these too hot.

Leave the piped macaron shells to sit for an hour, to allow the mixture to dry out a little.

Bake the shells for 15 minutes. It can be a good idea to rotate the tray halfway through the cooking

time, especially if your oven, like most, has hotspots.


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Allow the shells to cool and peel them carefully off the mat or paper. Sandwich together with the

filling, recipe below. Keep macarons in the fridge, but serve at room temperature.

Component #2: Chilli macaron fillingBeat together some softened cream cheese and mascarpone with chilli flakes and dried herbs of

your choosing. Keep refrigerated until needed.

Component #3: Lemony scallopsFry fresh scallops in butter, a dash of oil, and lemon zest. Drizzle with lemon juice.

Component #4: Basil & cucumber sauceBlend the flesh and skin of 3 small or 1 large cucumber with olive oil until you have a saucy

consistency. Add some melted basil ice cream, or blend in some basil leaves. Press through a sieve.

Keep the sauce in the fridge. This is best made within a day of serving.

Component #5: Zucchini soup1 tbsp olive oil

onion, finely chopped

1tbsp minced garlic

5 zucchini, sliced

1C cream

2C liquid vegetable stock

Salt & pepper, to taste

Fry the onion in the olive oil until soft. Add the garlic and cook until fragrant. Add the zucchini

and toss to coat in the garlicky olive oil. Leave this to sizzle for a few minutes. Add the stock,

cover, and simmer gently for around 20 minutes or until the zucchini are soft and tender. Add

cream, salt and pepper, and blend (a stick blender worked best for me). Refrigerate the soup until

needed.

Component #6: Mascarpone foam


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Whip a cup of cream until soft and voluptuous, but not stiff. Fold in cup of softened

mascarpone cheese and season to taste. Use a teaspoonful of this as a topping for the soup.

Component #7: Olive drizzleBlend pitted black olives with olive oil & balsamic vinegar to taste. Press through a sieve. Simmer

to reduce if necessary.

Component #8: Fried zucchini slicesSlice zucchinis and pat dry. Fry in oil. Drain on paper towels and store in an airtight container.

Component #9: Poached pear, saffron & honeycomb sorbet1kg pears (I used Anjou)

1L poaching liquid - choose your proportions of apple juice and white wine

0.5g saffron threads

1/2 C honeycomb

Warm the poaching liquid on medium heat. Add the saffron and honeycomb and stir to melt

everything together. Peel and halve the pears. Drop them into the liquid and simmer for 30-60

minutes or until the pears are tender and the liquid has reduced. Allow to cool. Blend the mixture

and pass it through a sieve. Refrigerate for at least 4 hours. Churn in an ice-cream maker.

Component #10: Plain wafers50g butter, softened

C flour

2 egg whites

tsp salt

Blend all ingredients together to form a thin-ish batter. Using a teaspoon and pastry brush, drop

spoonfuls of batter onto a lined baking tray, and brush to form wafer shapes. Bake at 180C until


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browned through. Lift the wafers carefully off the baking tray and store (delicately, as they are very

breakable) in an airtight container.

If you want to be super-efficient, use only half the dough for plain wafers, and the other half as a

base for the green pea wafers (recipe below).

Component #11: Slow-roasted tomatoesRoast tomatoes in a light drizzle of olive oil on low heat until sweet and wrinkled.

Component #12: Slow-roasted beetrootRoast small chunks of beetroot in olive oil (and, optionally, balsamic vinegar) until tender.

Component #13: Split green beansBlanch green beans in boiling water for 30 seconds, and plunge into ice water. Drain and pat dry.

Split the beans in half lengthwise. Store in the refrigerator. Alternatively, you could use shaved

asparagus in season.

Component #14: Marinated bocconciniStore mini balls of bocconcini (buffalo mozzarella) in olive oil with honey, dried chilli flakes, and

thyme. Keep in the fridge for a day to let the flavours mingle, but serve at room temperature.

Component #15: MicrogreensWash & pat dry.

Component #16: Parsnip puree2 tsp butter

onion

1 tsp minced garlic


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5 medium-sized parsnips, peeled and sliced

2C milk

C cream

50g butter, extra, softened

Salt to taste

Cook the onion in the butter over medium heat until soft. Add the garlic and cook until fragrant,

but dont let anything gain colour. Add the parsnip and milk, and simmer, stirring occasionally, for

around 20 minutes or until the parsnips are soft and yielding, and the liquid has reduced to almost

nothing.

Add the cream, butter and salt, and blend until smooth.

Component #17: Parsley oilBlanch parsley leaves in boiling water for 30 seconds. Drain & pat dry. Blend with other

ingredients. Keeps in the fridge for 1-2 days.

Component #18: Savoury basil ice cream2C whole milk

1C basil leaves (packed)

2C cream

C sugar

2 tbsp salt

5 egg yolks

1 tsp dried basil

Warm a cup of the milk over medium heat. Remove from the stove, add the basil leaves, and steep

as the milk cools. Blend the cooled mixture and strain through a sieve. Warm the rest of the milk,

cream, sugar, and salt. Add the basil mixture. Beat the egg yolks and temper them by pouring a

little warm cream mixture in as you beat. Pour the warmed yolks into the saucepan of cream

mixture and cook over medium heat until a custard forms. Take it off the heat and cool for at least

four hours in the fridge. Churn in an ice-cream maker, adding dried basil for flakes of colour.


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Component #19: Tea-baked salmonFresh skin-on salmon enough for a small segment per guest2 teabags, preferably a citrusy / bergamot-flavoured tea

Cut the salmon into enough segments to have one per person, and place in foil. Cut open the

teabags and rub the contents gently over the salmon. Seal the foil into a packet. Bake at 180C for

25 minutes. Salt and debone the salmon after cooking.

Component #20: Dehydrated orange slices

Slice oranges thinly. Arrange on a baking tray and bake at low heat until they are dried out, but

before the edges turn brown.

Component #21: Orange-simmered red quinoa

Simmer 1 part red quinoa in 1 part water and 1 part orange juice for about 10 minutes, or until the

liquid is absorbed.

Component #22: Edamame pureeCombine shelled edamame beans with salt to taste. Blend until you have a thick, creamy

consistency, drizzling in a slow stream of oil to help the mixture combine.

Component #23: Lamb medallionGrind a generous amount of pepper over as many lamb medallions as you have guests. Pan-fry the

medallions in oil over medium-high heat for 4 minutes each side. Transfer the medallions to a

warmed plate and tent with foil to rest for 5 minutes.


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Component #24: Pomegranate jusCombine 2 parts pomegranate molasses with 1 part red wine & 1 part balsamic vinegar. Simmeruntil reduced to a glossy, syrupy consistency.

Component #25: Green pea leatherUse half the batter left over from making the plain wafers (#10). Add C thawed green peas and

blend until smooth. Cook as you did the plain wafers, but this time, stop baking when the edges of

the batter just begin to turn brown. You should now have a strap of flexible, leather-like green

bread. Allow to cool and store in an airtight container.

Component #26: Lemon-mint sorbet1 C sugar

1 C water

C lemon juice

1 C mint leaves, choppedZest of 1 lemon

Throw all ingredients into a saucepan and simmer until the sugar dissolves. Strain to remove mint

leaves and any large pieces of zest. Chill the liquid overnight, and churn in an ice-cream maker.

Component #27: Raspberry jelly strips1 C raspberries (thawed from frozen is fine)

1 scant cup apple juice

1 scant cup cranberry juice

2 tsp powdered gelatine

Warm apple juice on low heat and sprinkle over gelatine. Remove from the heat and leave to soften

for a couple of minutes. Add the cranberry juice. Puree the raspberries, and press through a sieve

over the juice mixture to extract a seedless puree. Whisk the puree and juices together.


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Prepare a shallow dish by lining it with baking paper or plastic wrap so that you can easily lift out

the jelly later. Pour the juice mixture so that you have about a centimetre of liquid in the bottom of

the dish. Refrigerate overnight.

When set, remove the jelly and, working quickly, cut it into strips approx 2cm wide by 15cm long.

Transfer the strips to a chilled plate, taking care to always fully support their weight. Keep

refrigerated until needed.

Component #28: Berry & cream-filled chocolate cups

Make chocolate cups by melting chocolate and brushing it into a cup-shaped chocolate mould.Apply at least two layers of melted chocolate, refrigerating the mould in between. When you go to

serve, fill the cups by piping in some white chocolate cream (component #29) and topping with a

fresh berry (component #32).

Component #29: White chocolate cream1/2 C cream

80g white chocolate

1 tbsp cream, extra

Melt the white chocolate with the tablespoon of cream. Allow to cool. Whip the half-cup of cream

until full and voluptuous, but not stiff. Fold in the white chocolate, taking care to go gently and

maintain air volume. Refrigerate until needed.

Component #30: Cocoa-raspberry sorbet200g top quality cocoa

200g caster sugar

500g water

200g raspberries (frozen is fine)

Pour the water and raspberries into a saucepan and bring to the boil. Boil it until the raspberries

have melted into the water. Remove from the heat.


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Meanwhile, whisk together the cocoa and sugar. Pour the now-hot water over the cocoa mixture,

through a sieve to catch the raspberry seeds, and whisk until the whole mixture is densely glossy.

Chill the mixture overnight and churn in an ice-cream maker.

Component #31: Blackberry brownie cubes85g butter

30g dark chocolate melts

4 tbsp cocoa

1 C caster sugar

2 eggs

1 tsp vanilla extract2/3 C flour

tsp salt

C blackberries (frozen and thawed is fine)

Melt the chocolate and butter together. Whisk in the cocoa, sugar, eggs, vanilla, flour, and salt. Stir

through the blackberries.

Pour the mixture into a small pan you want the mixture to be only an inch or so high. Bake at180C for 35-40 minutes or until a toothpick comes out reasonably clean (these are very fudgy

brownies). Allow to cool and cut into small cubes, around 2cm square to fit on your jelly slices.

Component #32: Fresh berries & cherriesWash & dry. Use whatever is in season, wherever you are. For me it was raspberries and

blueberries. (Tip: wash them in a mixture of 1 part white vinegar to 10 parts water. That will kill

any bugs and theyll stay fresher for longer.)

Component #33: Chocolate soil

C butter, melted and cooled

C caster sugar

C brown sugar C cocoa


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2 tbsp finely chopped walnuts

Dark chocolate shavings

Mix the dry ingredients together with a fork. Slowly pour through the cooled melted butter, and

fork until the mixture comes together like moist soil.

Component #34: Chocolate sauceMix melted chocolate and cream to a thick, glossy consistency. Transfer to a squeezy bottle.


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Suggested Prep Schedule

1-4 weeks in advance:

Send invitations Make poached pear, saffron & honeycomb sorbet (#9) Make savoury basil ice-cream (#18) Make lemon-mint sorbet (#26) Make cocoa-raspberry sorbet (#30) Review equipment list and ensure you have enough gear

7 days in advance:

Review plans & get familiar with recipes Make any menu adjustments

6 days in advance:

Shop for dry & frozen ingredients (do not buy seafood or herbs this far in advance)4 days in advance:

Marinate bocconcini (#14) Make raspberry jelly strips (#27)

3 days in advance:

Make plain wafers (#10) Make green pea leather (#25) Make chocolate cups (for component #28) Make macaron shells (#1)

2 days in advance:

Make pomegranate jus (#24) Make mascarpone foam (#6) Make olive drizzle (#7) Bake blackberry brownie cubes (#31)


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Make chocolate soil (#33) Make chocolate sauce (#34)

1 day in advance: (needless to say, dont make this a workday)

Make macaron filling & sandwich shells together (#2) Slow-roast tomatoes (#11) Slow-roast beetroot (#12) Cook dehydrated orange slices (#20) Cook green beans (#13) Fry zucchini slices (#8) Make zucchini soup (#5) Make basil & cucumber sauce (#4) Make parsley oil (#17) Make white chocolate cream (#29) Prepare fresh berries & cherries (#32) Prepare microgreens (#15) Make edamame puree (#22) Print & decorate menus Iron & fold napkins Arrange centrepiece, if using


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Day-of-Degustation Schedule

Morning Shop for seafood, meat & fresh herbs, and anything else you need Ensure that the house (or dining room, anyway) is somewhat clean Set the table

Afternoon Remove from the fridge any items to be served at room temperature (macarons, salad

components)

Plate up the amuse bouche Plate up the starter, minus the scallops (i.e. arrange spoons on a platter & fill with sauce;

prepare garnishes)

Prepare the salmon for baking in a foil packet (#19) Fill the chocolate cups with white chocolate cream & top with berries (#28) Get dressed & party-ready

Just before guests arrive Set the oven and two elements on low heat for warming of ingredients (obviously not a

great idea if others will be roaming around your kitchen unsupervised, or if you cant see

into your kitchen from your dining area)

Set zucchini soup & edamame emulsion on the low burners Refrigerate dessert plates (this will help to prevent the jelly strips from melting into a

gloop)


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Setting the Table

This is a lavish occasion, so you have a great excuse to go nuts on the table decoration. I used a low

bouquet and some candles as a centrepiece, and rolled out my fancy black tablecloth.

Set each place with all the cutlery and glassware that people will need. That way you wont need to

keep jumping up to fetch things all night. For the menu in this manual, heres what you need:

The easy rule here is: for savoury dishes, work from the outside in; for sweet, work top-down.

NB. None of my guests were wine drinkers, so the wine glass in the picture was used for water. If

you are serving wines, youll need to add a separate water glass.


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Plating Up

If youve followed your prep schedule, you should only need to pop into the kitchen to plate up

each course and pop a few things on or off the heat. Heres what you do when you go to plate up

each course.

Amuse bouche:

already platedStarter:

cook scallops (#3) and place into prepared spoons; add garnishes remove pear sorbet from freezer increase oven temperature for cooking salmon check soup temperature; remove if too hot

Zucchini:

spoon soup into glasses; top with mascarpone foam, zucchini chips, thyme, & olive drizzle remove basil ice cream from freezer

Pear sorbet:

scoop at time of serving put salmon in the oven (needs 25 minutes) put quinoa onto low heat with half a cup more cooking liquid (water or orange juice)

Bruschetta salad:

set wafers in a line of parsnip puree; arrange beans / asparagus, tomatoes, beetroot, garlic,bocconcini, and microgreens around; set a quenelle of basil ice cream in the centre; drizzle

with parsley oil

put the remaining parsnip puree on to low heatSalmon:

lay approx 2tbsp edamame emulsion; sprinkle over quinoa; set salmon on top; decoratewith dehydrated orange slice

cook lamb (#23) & leave, covered in foil, to rest (needs 5 minutes; so do this later if youplan to linger over the salmon course)

remove lemon-mint sorbet from freezerLamb:


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arrange parsnip puree & green pea leather; set lamb medallion on top; drizzle withpomegranate jus; garnish with dukkah

remove cocoa-raspberry sorbet from freezer turn off the oven & burners

Cleanser:

scoop at time of servingDessert:

arrange chocolate soil & sauce on the plate; lay a strip of jelly down the middle; workingquickly now, arrange chocolate cups, brownie cubes, white chocolate cream, and berries on

the jelly strip; add a quenelle of cocoa-raspberry sorbet


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Final Tips & Tricks (learn from my mistakes)

General Have a lot of chilled water at the ready, especially during the amuse bouche to cool the chilli. Double-check your place settings. Its way easier to get the cutlery & glassware right in advance than to

have to jump up and get extras during the party.

Adjust the day-of prep schedule depending on how long you want to linger over your degustation. I hada limited time window, so sent out a course every 15-20 minutes. If you want to go slower, youll need

to plan when you will put things in the oven, or take things out of the freezer, accordingly.

If you keep portions small, diners will leave satisfied but not over-full. That being said, know youraudience. I found I underserved the hungry Kiwi blokes who made up my testing crew.

Amuse boucheThe macarons will go a little soft if left in the fridge, already filled, for more than a day or so.

StarterGroup all the components & garnishes together so that diners get all the flavours in one slurp.

AppetizerWork quickly with this one. The mascarpone foam will melt if the soup is too hot, or if its left for too long. This

soup is suitable to be served a little cooler than piping hot (you could even try it chilled).

CleansersA little goes a long way. Youre not serving sorbet; youre cleansing the palate.

Salad courseBecause there is a scoop of ice-cream in the centre of this dish, the components should be at room temperature.

In my test run, I warmed the vegetables, and the mix of temperatures was odd. This can be finicky to plate, but

use the vegetables to prop up the wafer if you need to.

Fish courseFluff the quinoa with a fork, as you would couscous. Warn your guests if there are bones in the salmon.

Main courseGo easy on the pomegranate jus its strong stuff!

DessertThis failed completely in my test run because I made the mistake of plating up near the oven, which had been on

for awhile. There was too much heat in the kitchen; the plates got warm, and the jelly melted into an

unappetizing gloop. I remedied the situation by chilling the plates, working quickly, and plating the jelly at thelast possible second.

The Parmesan Poet's Degustation Manual

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