Australians cook up Italian

Restaurant Guide

Australians cook up Italian

by: Ken Stewart | Guam Food Guy | November 30, 2012
Australians cook up ItalianCuisine: Italian
Price:
3
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3
Hours: Tuesday: 0:00-24:00
Sunday: 0:00-24:00
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The November MCA Monthly Membership Meeting was the scene of a culinary assault from down under! An amazing variety of foods were deliciously prepared and exquisitely plated by Australian Chef Hayden Church who worked with the Hilton’s culinary team to serve a five-course menu from foods supplied by Hayden’s father, Brian Church.

Brian owns a company called FairBank Pines, Pty. Ltd., which represents a broad range of food companies whose products he exports to Guam. Although I missed the first course as I was attending my Guam Girl Scouts Board Meeting, I didn’t see any left-overs of the Italian fior de latte mozzarella and garlic pizza bites nor any for the Wood-roasted smoked salmon with roast fennel and red onion pizza bites.

What I did eat was Italian Style Tapas, New Zealand king Salmon’s cold smoked salmon and stracchino cream cheese arancini balls with a roasted red capsicum puree, seared scallop on an organic polenta and black truffle pesto accompanied by Italian parsley salsa verde and crispy lilliput capers. I also had cctopus carpaccio dressed with avocado and lilliput capers.

The entrée included CEAS Spanner Crab’s crab meat lasagna with a chive and garlic cream sauce.

Visco’s smoked swordfish and smoked tuna tasting plate with a touch of fresh green and red dressed with a mandarin extra virgin olive oil. The main attraction was New Zealand King Salmon’s crispy skin salmon on a bed of pea and red radish risotto finished with lemon extra virgin olive oil and white anchovies

Tasmanian blue mussels and pineapple cut calamari complimented by kalamata olives and tomato napoli finished with fresh Italian herbs and white wine, served with crusty ciabatta.
The Italian dessert tasting plate consisted of crostata al limone, vanilla pannacotta and Cannoli Siciliania Grandi filled with sheep milk ricotta.

The MCA membership was quite pleased with this generous culinary demonstration showing how these various products could be prepared and served. It was not until the dessert course was being served that Chef Hayden was able to read the menu to the guests who had been trying to guess what they’d been eating! It was a fun night for foodies!

Kudos to Brian and his son for making this MCA meeting a special dining occasion. Thanks to Hilton’s Executive Chef Christopher House and F&B Director Devika Saelen for their gracious hospitality and support of this international culinary happening.

Bon appetit!
Ken the Guam Food Guy