Continuing with the charcuterie theme, this week’s terrine is a pate en croute, which is quite an old-style type of terrine – ours is chicken, ham, sherry and pistachio, encased in a savoury pastry. After baking, the space where the pastry rose above the cooked meat is filled with an aspic (a savoury jelly). I’m still serving it with pickled walnuts and caper mayonnaise, and although it’s perhaps not the most suited garnish, it is very popular with all who order the terrine. Good wine food too, and currently Simon has paired it with the 2011 Cantina Valle Isarco Kerner from Sudtirol – Alto Adige. The bresaola is coming along nicely and should be ready to use in about two weeks time.
I use a lot of meats from Savour & Grace, and on the cured meats plate this week we’re using a beautiful french Saucisson, spanish Fuet Anis, and there’s some Coppacolla and Chorizo and a smaller slice of the terrine as well.
Day off this week saw us wander around in Sydney road checking out the rather iconic Ray Cafe in Victoria Street, having the most incredible oysters and La Goya Manzanilla at Pinotta in St Georges road and a seriously impressive Japanese meal at Kumo Izakaya in Lygon street. Highlights were the daikon and yuba salad, and raw baby octopus with wasabi and seaweed.
They have a great sake selection too, and then we finished off the night at the cute Atticus Finch for a few drinks… before I really needed a nap!