The Fat Duck Visit 1

Oh WOW, someone pinch me – 4 awesome friends – we all entered the ballot to win a table at the Fat Duck pop up in Melbourne, (along with thousands of other people), we said whoever wins it will take the others & we won it twice!! I still remember where I was when I found out, Nicole & I just burst into tears of joy & excitement when Charlie rang to tell us. Then Nicole got her email later the same day to say we got another spot – 2 lunches, one in May & one in July. Suzie & I decided we had to go twice (more Heston meeting opportunities!!) Oh and an interesting fact they have 8 Thermomix in the restaurant – it just became a work trip – the lengths I will go to, I’m such a dedicated Thermomix consultant. The $500 per meal was an investment in our culinary education & there is no way I have ever regretted it. The foodgasms, memories & tears of joy will last forever! I will be telling my grand – kids about the 2 times I dinned at the Fat Duck, if they will care to listen 🙂

 

HESTON

Unfortunately this was the closest I got to meeting or even seeing Heston in real life!!

 

The Fat Duck restaurant was relocated to Melbourne for just 6 months.  Before we went to the fat duck we were emailed a video to watch here is the closest thing on-line to what we were sent – Like a Kid in a Sweetshop.

4 friends: Jo, Suzie, Nicole & Arwen

 

Jo even booked hair & make up for 9am!! Suzie & I did ring our hairdresser to make sure we had done our hairstyles right for our big adventure! We all met a 1/2 hour before our booking for a celebratory glass of bubbles. Is this really happening?? Dreams become reality?! Will Heston be there?? OMG I can’t breathe I’m so excited!! I even brought my Heston books for him to sign in case he was in town. I wanted to bring my model 5 Thermomix for him to sign too but thought that might be over the top – just slightly?! (As it turned out Heston was not in town for our visit, we had just missed him!!)

A surprise entrance to The Fat Duck

 

Then we were taken to our seats & given the extensive wine list bible!! We had a glass of champagne to mark the extra special occasion and we met our amazing waiters and sommelier – we all decided on matching wines and then the first course was upon us – Aerated beetroot with horseradish cream – Melt in the mouth flavour bomb! This set the scene – we were in for the foodgasm of our life!

Aerated Beetroot

125129139140

 

Our waitress arrived with a trolley with liquid nitrogen and a siphon you could choose which flavour Nitro Poached Aperitif you would like: vodka and lime sour, gin & tonic or tequila & grapefruit. The girls choose Gin & tonic & I choose the grapefruit one. I had tears in my eyes it was so awesome! It was so cool (pardon the pun) because you got to watch each one being made at the table & then watch each friends reaction. It was like being a dragon you have to put the whole thing in your mouth and then the cold “smoke” from the dry ice would come out your nostrils, it was an amazing start to our wonderful afternoon.

Red Cabage Gazpacho with Pommery Grain Mustard Ice Cream

Our next dish, did I mention there were 16 courses? How perfect are those quenelles of mustard ice-cream? An amazingly, gorgeous balanced dish.

Savoury Lollies Waldorf Rocket, Salmon Twister & Feast

One of our waiters name was Cameron – he was given the nickname Cambo fairly early on (he was one of the few Aussies in the Fat Duck team). Cambo gave us our frozen savoury icy poles know as lollies and explained that you could either lick or suck them, we of course we burst out laughing & even made poor Cambo blush. They were actually so delicious I really loved the chicken liver pate one that looked like a golden gaytime and the salmon and horseradish swirl and of course there was the one that looked like the rocket ship that was the flavour of a waldorf salad. This was one of my new favourite dishes!!

161 169 174 181

Ok so I might need to change that this is my new favourite dish!! Jelly of Quail, Marron Cream. Caviar Sorbet, Oak Moss & Truffle Toast (homage to Alain Chapel)

We were first presented a tray of moss & these Fat duck films in the middle of the table, they served the dishes in front of us & told us to eat the film & as we did this our waiter pured water from the tea pot into the moss to create a magical sensory moment, cold “smoke” came out  it was like it was infused with truffle or maybe that was just the smell coming from the dish in front of us so earthy, it was absolutely intoxicating and dramatic. Did I mention how much I love truffles?

We thought our table must be the most excited table there with our exclamations of oohs, ahhhs & WOWS!! We tried so hard not to watch other tables that were ahead of us in the service, so we didn’t spoil our surprise but that was way too difficult. We also had quite moments where we carefully tasted the amazing food with lots of mmmmm’s happening.

182183184

Something as simple as freshly made butter, top quality salt & bread was so seriously good!! Smoky sourdough bread, so crusty it made lots of crumbs on the table cloth, lucky they had a very posh device to scrape the crumbs off the table!!

I don’t recall having eaten snails before now but of all the iconic Heston dishes to be served today this did have me intrigued. I am happy to report that the Snail Porridge (Joselito Ham, Shaved Fennel) was absolutely delicious, a gorgeous green colour and amazing fresh flavours and textures.

186187

Roast Marron – Shiitake, Confit Kombu and Sea Lettuce – Art on a plate – but everything on the plate has a purpose, flavour, texture to marry the whole dish together. Umami at the best; such delicate care & precision has gone into each & every dish so they all look & taste the same.

194 199 203 207 210 211

MAD HATTERS TEA PARTY! Jo was so excited for the Mock Turtle Soup she burst into tears of excitement as soon as the first part came to the table!! A glass tea cup with a quail egg & miniature mushrooms with such tiny details. Our waiter Cambo opened his case filled with gold Pocket Watches and these all went into an individual glass teapot of hot water, you jiggled the watch like a tea bag to reveal the watch was actually covered with gold leaf an included the most amazing mock turtle soup broth. Oh and did I mention in the centre of the table there was placed a mad hatters platter complete with hat & the most delectable toast sandwiches you have ever tasted!

212 213 217 218

The Sound of the Sea – I knew this would be the dish that I would absolutely love, uncontrollable silent tears of joy streamed down my face, and I do not apologise in any way for this reaction to a dream come true to be fully immersed in a dish I have looked forward to experiencing for so long. I also have so many fond memories & connections with the sea. (As I write this I am welling up all over again.) Nicole had tears too as she revisited precious memories of her grandfather shucking oysters on the seashore. It was truly amazing to hear the sound of the sea, to see your beautiful plate in front of you and to smell and taste the wonderful textures and flavours. It was a moment of pure serenity – the calm & quiet relaxing sound of the waves, brought about quite a sereal moment of being in the present moment, eating mindfully with the energy of the busy restaurant completely out of your mind. The sound of the sea in our ears was all we could hear as we calmly slowly & carefully tasted our plate. I didn’t want this moment to end. This is my happy place. We watched each other’s reactions without speaking. I really felt like I was on the seashore – an edible wave in front of me complete with foam, the crunch of eating “sand”, soft & salty sea sponge & fresh seafood. Our waiter even brought us some tissues. We did ask if we could keep the seashells but we did have to give them back unfortunately.

222 223 225

Salmon poached in a Liquorice Gel: Endive, Vanilla Mayonnaise and Golden Trout Roe: This amazing salmon dish was gorgeous delicious beautiful!! Oh & Cambo showed us his pocket watch – apparently all the waiters have them 🙂

227 228 229

Lamb with Cucmber: Green Pepper and Caraway. A lamb dish that looks like an amazing piece of art, included lambs hearts & lungs – Suzie who had previously been a vegetarian had no idea what she was eating, thank goodness!

230

Hot & Iced Tea – this messes with your mind!! Just like the Katy Perry song it’s hot & it’s cold!!


232233

Now onto desserts, the Botrytis Cinerea as seen & made on Masterchef 2015 later in the year was simply stunning – another gorgeous art piece that tastes amazing with awesome texture and technique, beyond belief. You can see how it was made to look like grapes on a vine, and for some weird reason it got the nickname of the celebration of the balls?!

235 237 238 239 242 245 248 253 272 273 274 285 290 309 311 312

The Not-So-Full English Breakfast: We had a delicious breakfast a cereal box with Heston on the front – the cereal was dried carrots & parsnips and a the special milk bottle was filled with parsnip milk. The earl grey infused marmalade jam with edible chocolate lid and our wonderful waitress brought a trolley along with more liquid nitrogen and cooked special bacon & egg ice cream with “scrambled” Fat Duck Eggs and served with crispy pancetta on brioche. It was so amazing, with surprise, theatrics & taste sensation all rolled into one.

314 315

Whisky Wine Gums – with one of the whiskies even from Tasmania!

317 318 327 321 335 337 346 326

Hooray, we got to go into the kitchen & meet the chefs including head chef Jonny Lake oh & they all signed our Heston cook books!!

348 349 353 361 363 365

Last but not least the final course – Like a Kid in a Sweet Shop – amazing sweets to take home or eat at The Fat Duck 🙂

366 368 347

Tea & coffee, yes please – it means we can stay just a little bit longer – I don’t want this epic foodie journey to be over NOOOOO you can’t make me leave – oh Rachel is ironing the table cloths for the next dinner seating which is just moments away!

387 395 400 403 404 408 409 414 422

Our final moments at the Fat Duck Melbourne; we were the last to arrive for the lunch service & the last to leave. Our puzzle pieces are added to the big puzzle, a cheeky selfie from Cambo, we said our goodbyes to our new Fat Duck friends with Suzie & I warning them – we would be back in July!! What on earth could anyone ever do after almost 7 hours of such pure foodie heaven? Watch out for the next post with our The Fat Duck – the sequel post!!

My 5 Star review on the The Fat Duck at the Crown facebook page: “I’m in my happy place at the Fat Duck, I feel so lucky to have dined here for lunch. Heston thank you for creating this epic fun filled delicious foodie journey for us to enjoy. Your team are absolutely awesome & made our experience so special. I can’t wait to meet you some day soon, so I can thank you in person.”

(Jo was very lucky to get the last table at the last sitting at the Fat Duck Melbourne which was actually the Fat Duck’s 20th birthday so they had a 20 course meal with a few different dishes & some of the same – she will appear on episode 3 of the series Inside Heston’s World, keep an eye out!)

Chlorophyll Paste

Chlorophyll Paste – A recipe by Tom Cockerill, Entropy Restaurant – Link to the recipe is here. This recipe is in the first In the Mix Cookbook. I was inspired to make this after attending Spa Chef Sam Gowing‘s  Food as Medicine Cooking Class in Melbourne where I saw Dani Valent herself make this for us & we had a taste too. You can add the paste to scrambled eggs or pasta dough to get a gorgeous vibrant green colour.

The first step is to make 500g of ice into “snow” by using the turbo a few times. place ice into a large bowl to one side.

 

After heating the 750 mills of water to 70 degrees we add a truckload of greens to the TM bowl – 250g of baby spinach & up to 150g grams of green herbs – I had heaps of parsley & mint in my garden.

 

*Then blitz up the greens with the water for 6mins on 70 degrees, speed 10. Then pour it quickly into the bowl of ice.

 

you normally strain through muslin cloth – I used 2 nut bags for the straining, it’s best to drain it overnight.

 

The pulp is then put into ice cube trays int the freezer – that is if like me you like to use it in your green smoothies?

 

Then when you are making a smoothie add 1 or 2 cubes of frozen chlorophyll paste for an extra dose of green goodness – Dani advised that even 1 cube added to a glass of water mid afternoon can give you an instant green pick me up.

 

  • This recipe was written for the TM31 you have to adjust it for the Thermomix model 5 to 6 mins, 70 degrees speed 6 & then blitz at speed 10 afterwards for 30 secs or until smooth.