Prego Restaurant 19 June 2018
A most delightful entrée of home-made Tortellini filled with Italian porcini mushrooms followed, which was generously savoured with shavings of local world renowned Manjimup Truffles. To add to this Italian flavour it was served with an excellent 2015 Antinori Peppoli Chianti Classico.
Denis Horgan was then introduced and gave guests an insight into the founding and development over the last 50 years of the Margaret River wine region and its highly acclaimed status. Several anecdotes were provided along with comments about Margaret River wines, despite only representing 1.87% of the Australian wine market it has the highest number of acclaimed wines by points of any region in Australia.
First main course; Kofte diced lamb shoulder served with a 2016 Barringwood Estate Pinot Noir from Tasmania. This dish is typical of Isreali cuisine where Chef hails from.
Second main course a duo of Duck in red wine jus and grass fed Margaret River Beef fillet twice cooked in the wood fired oven served with McLaren Vale 2016 MollyDooker ‘Blue Eyed Boy’ Shiraz. The duck dish is one of the specialities and was very well received !
Firdaus was then introduced and gave a well received presentation on some of his many personal experiences with La Chaine and its international camaraderie.
To wrap up the night an exquisite middle eastern dessert; Kunefe Haloumi Cheese and layered shredded filo dosed with spiced sugar syrup and roasted pistachio served warm from the wood fired oven served with Barisel Moscato D’Asti from Piedmont. Rich and superb ending to a fabulous evening.
A blustery winter evening did not deter 45 excited guests from enjoying the delights at Prego Restaurant. Chef and owner Joe Souti had promised us a dinner to remember and he did
not disappoint !
Present were long standing Chaine members
Mr. Firdaus Siddik, Bailli Delegue of Indonesia
and Mr Denis Horgan, owner of the world renowned Leeuwin Estate vineyard in
Guests mingled whilst enjoying a selection of Bruschetta from the wood-fired oven. Toppings included roasted capsicum and marinated white anchovies, fresh oregano baba ganush and walnuts, house sun dried tomatoes and Sicilian black olives. These were served with superbly chilled Bellussi Rosecco.
Bailli Thurston Saulsman then welcomed everyone and made special mention of notable guests who would be speaking during the evening, and also thanked previous Committee members for their tireless work. Chef Joe Souti then proceeded to explain what further delights were in store for guests and also explained the wine pairings.
Appetiser a duo of locally sourced West Australian Scampi and North Western Australian Calamari served on a bed of Squid Ink Risotto.
A 2014 Schloss Lieser Trocken Riesling Mosel was chosen to add wonder to the experience.
Vive la Chaine !