MKR Launch Dinner

It is one of the highest rating and most talked about shows on television here in Australia, with it’s two trusted chef/presenters at the helm, Manu Feildel & Pete Evans, My Kitchen Rules is never short of culinary entertainment!  So it’s only natural that we were very excited here at Tommy Collins HQ to be working alongside the show for their official launch of the 2015 series.

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The chosen venue for the much anticipated launch dinner, was an uber cool, open plan large warehouse on the edge of the CBD, in Cremorne.  The size & layout of the venue was perfect for accommodating a sit-down dinner for 150 guests, which actually consisted of a mammoth ‘snake’ style table configuration, weaving across the entire floor, allowing all the guests to see one another.  It’s fair to say that this was a rather impressive setting for guests to see as they made their entrance into the stylish warehouse.

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The talented ladies over at Style Co. were behind the stunning seating arrangement, florals and design on the evening, with some show-stopping signage & installations on display – with the stylish furniture & various pieces being provided by the hard working team at Dann Events.

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Guests were treated to an array of delicious canapés and cocktails on arrival, before being seated for the shared banquette mains, desserts & cheese.  The unique table setting and designed menu allowed for an interactive dining experience and certainly made, for an unforgettable evening!

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Mr. C


MKR Launch Dinner

27 – 01 – 15

Canapes

Watermelon, fetta, lime

Beetroot macaron, goats cheese, horseradish

Nero Crisp, salmon, creme cheese, pickled onion

Pork kromeski, textures of apple puree

Fork Only

Confit Ora King Salmon, celery, radish

Masterstock braised beef short ribs, charred corn, spring onion salad

Main (shared banquette)

White cut chicken breast, crumbed chicken sausage, celeriac puree, broccoli couscous, currants, pine nuts

12 hour Slow roast Flinders Island lamb shoulder, quinoa, pomegranate, tomato, Persian fetta


Sides

Heirloom tomatoes, black olive oil, Shaw River buffalo mozzarella, basil 

Leafy green salad, citrus, buttermilk dressing

Thrice cooked chips, rosemary, sea salt


Dessert

Passionfruit, vanilla meringue, raspberries, cream

Pistachio, white chocolate, strawberry, basil

Selection of local & imported cheeses, with quince, lavosh & berries


Cocktail (on arrival)

Silver Mercedes – vodka, lemon sorbet, agave, topped with champagne, garnished with rose petals

 

 

 

 

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