Nobu Chef – Mandurah Home of Members
For our second event for the winter over 30 members travelled for an hour south of our homes in Perth to the magnificent canal side home of members Graeme Ferguson and Gabi Pierson-Jones. Gabi and Graeme’s home was ideal with phenomenal catering facilities as well as a view over spacious yet modern canals with a regular sail past of resident dolphins.
To prepare our outstanding menu Leif Huru, the Head Chef of Nobu at the nearby Crown Casino, accepted our invitation to entice us with an exquisitely prepared menu in true Nobu style. Bailli Thurston Saulsman introduced Norwegian Chef Leif, who explained his selections for the day together with his widespread international experience and culinary exposure in fascinating detail. It was wonderful to watch the chef and his team prepare our great repast in the open kitchen and on the large balcony barbeque.
As we watched in awe we were served our local favourite Mann Brut Pink Sparkling wine from the Swan Valley to ready us for what lay ahead.
Prior to the lunch and in keeping with the growing tradition of La Chaine Perth, Shelley Crowley was invited to propose the toast.
Lunch was essentially divided into three sections and presented buffet style. We commenced with canapés which was followed by a delectable seafood buffet.
A variety of West Australian wines had been selected to accompany the ‘smorgasbord’ of exotic seafood. A fresh, modern style chardonnay from Rockcliffe in Denmark (WA) and red wines from our member’s Cape Naturaliste Torpedo Rocks range from their Margaret River vineyard enhanced our experience to thrilling levels.
Our favourite dish was the firm but scrumptious Antarctic/Patagonian Toothfish, which many say is one of the best fish to eat. It is found in the cold Southern Ocean near Antarctica and occasionally available in Fremantle, our nearby deep-sea port. It was perfection on a plate.